thom ka
This is a variation on a traditional Thai curry soup. It's sweet and hot, savory and tangy. Great with jasmine rice.
prep time
cook time
method
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yield
Ingredients
- 1 can coconut milk
- 3/4 box chicken broth, low salt
- 1 medium white onion, cut into wedges
- 1 1/4 tablespoons green curry paste
- 1 teaspoon fish sauce
- 2 medium boneless, skinless chicken breasts
- 2 teaspoons grated ginger
- 1 1/2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- 1 pinch sugar
- - salt and pepper to taste
- 1 can bamboo shoots
- 1 cup shitake or straw mushrooms
How To Make thom ka
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Step 1Combine coconut milk and chicken broth in a wok over medium-high heat and cook until combined, just a few minutes, stirring occasionally.
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Step 2Add onions, lime juice, fish sauce, ginger,curry, sugar and salt and pepper to taste and cook until onions are slightly transulcent.
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Step 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.
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Step 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.
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