Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

thom ka

(1 rating)
kyinventor avatar
Recipe by
Jeremy Martin
@kyinventor
Keene, NH

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

►
(1 rating)

Ingredients For thom ka

  • 1 can
    coconut milk
  • 3/4 box
    chicken broth, low salt
  • 1 md
    white onion, cut into wedges
  • 1 1/4 Tbsp
    green curry paste
  • 1 tsp
    fish sauce
  • 2 md
    boneless, skinless chicken breasts
  • 2 tsp
    grated ginger
  • 1 1/2 Tbsp
    fresh lime juice
  • 2 Tbsp
    chopped cilantro
  • 1 pinch
    sugar
  • salt and pepper to taste
  • 1 can
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT