thom ka
(1 rating)
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
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1 cancoconut milk
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3/4 boxchicken broth, low salt
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1 mdwhite onion, cut into wedges
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1 1/4 Tbspgreen curry paste
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1 tspfish sauce
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2 mdboneless, skinless chicken breasts
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2 tspgrated ginger
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1 1/2 Tbspfresh lime juice
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2 Tbspchopped cilantro
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1 pinchsugar
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salt and pepper to taste
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1 canbamboo shoots
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1 cshitake or straw mushrooms
How To Make thom ka
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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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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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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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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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