Preparation time
10min
Total time
30min
Portion
4 portion(s)
Level
easy
- TM 31
published: 2012/05/31
changed: 2017/07/30
Ingredients
Soup
- 1 chicken breast
- 1 red chilli
- 1 Stalk LemonGrass
- 10 g fresh galangal
- 10 g oil
- 400 g coconut cream, (Tin)
- 250 g water
- 6 Kaffir lime leaves
- 1 teaspoon raw sugar
- 3 tablespoon fish sauce
- 2 1/2 tablespoon lime juice
- 1 tablespoon fresh coriander
- 1 can bamboo shoots, fresh, (Optional and you only need a small handful)
- 1 can champignons, (Can substitute for fresh mushrooms)
- 8 mini Roma tomatoes, Halved
- Spring Onion Garnish
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I'm cooking this todayRecipe's preparation
- Place the peeled Galangal, lemon grass (Cut in half) and Chilli into TM bowl and blitz on speed 9 for 10 seconds.
- Add oil and sauté for 2 minutes 100 degrees speed 1.
- Add water and coconut cream to the TM bowl. At the same time chop the chicken breast into small pieces and place into bottom layer of the Varoma. Add Varoma to the top of the TM bowl and cook for 10 minutes Varoma temp speed 3.
- Separate chicken and place into TM bowl, add fish sauce, sugar, the Kaffir Leaves (Slightly crumpled to help release flavour) Lime Juice, a handful of bamboo shoots (add the amount your liking) drained can of Champignons and mini tomatoes halved. Cook for 6 minutes 100 degrees on reverse + speed soft.
- Separate larger ingredients evenly into serving bowls and cover with broth. Garnish with chopped coriander and spring onions. (remove the lime leaves from the mix and discard.)
Soup
Tip
- The galangal leaves the soup a little textured. If you would prefer a smoother soup I would add the larger ingredients to the bowl and strain the broth and serve it smooth.
- Galangal is similar to Ginger in look and the way that you cook it but it has a different flavour base. It is more of a peppery flavour.
- As with most Asian cooking there needs to be a balance in flavours so make sure you are tasting the broth, there might be a bit of adjusting needed with the lime / fish sauce / sugar balance.
- The chill is optional and I sliced it and removed the seeds for the chilli I used. The heat was just right it had a bit of bite but didn’t linger.
- You could add some red capsicum to the mix.
- This was really enjoyable and came in at a fraction of the cost of a restaurant. At a rough estimate I was able to make the 4 serves for the price of one at the restaurant.
- Serve with a nice Green Curry and you have yourself a Thai feast.
Thermomix Model
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Recipe is created forTM 31
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Comments
Delicious! I added some noodles to the soup to turn it into a more substantial meal. I'll add a teaspoon of chilli powder next time as well.
Quick, spicy & delicious. I've made it as per instructions as well as putting chicken straight into the bowl and cooking on reverse - it's more tender done in the Varoma. Must try with prawns.
Awesome recipe!!
Really delish!! 
I'm a regular purchaser of Tom Kha from a restaurant as I love it & this was my 2nd attempt at your recipe. I tweaked this by adding 2 tbs of sugar, 6 tlbs of lime juice, 4 tbs of fish sauce & 5 chillies. Added 500gms of chicken thigh fillet at the same point but threw it straight into the bowl (not the varoma) with c. milk, water & spices for 10 mins 100 degrees 
"Counter-clockwise operation" speed 1. Then added the rest of the ingredients for just 3mins 100 degrees 
"Counter-clockwise operation" speed 
"Gentle stir setting" I will add prawns as a change & may decrease the amount of coconut cream to make an even more intense flavour. My hubby said it was better than the restaurant. Thank you very much!
This was delicious! I made some roti bread to have with it and it was divine - light but filling. Thanks!
Thank you so much for this recipe - it was amazing. Couldn't believe how easy it was & tasted just like our local Thai restaurant. Winner!
Made this again tonight! Used coconut cream this time and 600g chicken so was very substantial served with steamed rice. Divine!!
Fantastic! Best quick meal and delicious. Was pressed for time so used frozen prawns and skipped the streaming. Used what veg I had: tomatoes and Spanish onion and sprinkled bok choy leaves on to serve. Thanks.
I've just returned from a holiday in Thailand where I discovered this soup - well, fell in love with its amazing flavours. This recipe worked really well and although it did not taste exactly like the ones I had in Thailand, was delicious. I used lite coconut cream and perhaps that was the difference. Will definitely make again. Thanks for posting it.
Had this for dinner tonight. AWESOME! It's gone on the list to do again!! Thank you!
Great recipe! If you'd like this to taste more traditional add some corriander right before serving and leave out the bamboo.
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