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

How to Make Thom ka


  1. Combine coconut milk and chicken broth in a wok over medium-high heat and cook until combined, just a few minutes, stirring occasionally.
  2. Add onions, lime juice, fish sauce, ginger,curry, sugar and salt and pepper to taste and cook until onions are slightly transulcent.
  3. Season 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.
  4. Re-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.

Printable Recipe Card

About Thom ka

Course/Dish: Soups
Regional Style: Asian

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