Tom Kha Soup


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Tom Kah is a famous Thai soup which is delightful creamy with coconut and flavored by lemongrass, galangal root, and kaffir lime leaves. Thai people like to use Lobo brand Tom Kha paste when they are in a hurry or when all the necessary fresh Thai herbs are not at hand. This packet of ready-made paste makes one dish of soup.

To make the most delicious Tom Kha outside of Thailand, try adding to the recipe: sliced chicken breast, half a can of coconut milk, fresh or canned mushrooms, fresh Thai chili peppers, sliced fresh lemongrass, torn kaffir lime leaf, Thai fish sauce and fresh lime juice.

Simply boil canned coconut milk, add the paste and chicken. For a more authentic taste add fish sauce. See our recipe for Thai Chicken Soup in Coconut Milk (Tom Kha Gai).


2 1/2 cups Thai coconut milk, Chaokoh brand preferred
1/2 cup thin slices of galangal (fresh or dried)
1 lemon grass, cut into slices
5 fresh kaffir lime leaves, torn into pieces
5 shallots, crushed
3/4 lbs (300 grams) chicken meat, cut into thin slices
1/2 tsp fine sea salt
5-6 small hot Thai chillies, crushed
1 cup coconut cream
3 tbsp lime juice
2 tbsp Thai fish sauce

Bring the coconut milk to a boil and add the galangal, lemon grass, shallot and kaffir lime leaves. Add the chicken, salt and simmer slowly over low heat. When the chicken is cooked through, pour the coconut cream into the soup, stir gently, and when the soup returns to a boil, turn off the heat.
Add the fish sauce, lime juice, and chilies. Transfer to a bowl and serve hot with steamed jasmine rice.


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