Thom ka

Jeremy Martin


This is a variation on a traditional Thai curry soup. It's sweet and hot, savory and tangy. Great with jasmine rice.

★★★★★ 1 vote


1 can(s)
coconut milk
3/4 box
chicken broth, low salt
1 medium
white onion, cut into wedges
1 1/4 Tbsp
green curry paste
1 tsp
fish sauce
2 medium
boneless, skinless chicken breasts
2 tsp
grated ginger
1 1/2 Tbsp
fresh lime juice
2 Tbsp
chopped cilantro
1 pinch
salt and pepper to taste
1 can(s)
bamboo shoots
1 c
shitake or straw mushrooms


1Combine coconut milk and chicken broth in a wok over medium-high heat and cook until combined, just a few minutes, stirring occasionally.
2Add onions, lime juice, fish sauce, ginger,curry, sugar and salt and pepper to taste and cook until onions are slightly transulcent.
3Season chicken breasts with salt and pepper, cut into bite-sized pieces and add to the wok. Turn up the heat to high and cook until white in middle, about five minutes.
4Re-constitute shitake mushrooms in some chicken broth and add to wok, turn heat down to medium-high and cook for two minutes. Sprinkle over chopped cilantro and sliced bamboo shoots. Serve immediately with jasmine or basmati rice.

About this Recipe

Course/Dish: Soups
Regional Style: Asian