Thai Chicken and Mushroom Soup Recipe
I'll say right away that "true connoisseurs" shouldn't read the recipe, as almost all the ingredients have been replaced. The original recipe is quite expensive, and the ingredients are harder to find, while my method is more economical. :) The only essential ingredient is lemongrass; without it, nothing works.
Ingredients · Servings 6
- Lemongrass, 100 g
- Fresh ginger, 1 piece
- Chicken thighs, 4 pieces
- Champignons, 500 g
- Cream 20%, 350 ml
- Red chili peppers, 3 pieces
- Onion, 1 head
- Garlic, 3 cloves
- Kaffir lime leaves, 5 pieces
- Rice, 200 g
- Vegetable oil, 50 ml
Method · 1 h
- Pour 3-3.5 liters of water into a saucepan (who said you can't cook tom kha in a saucepan?), add the bone-in chicken thighs, and bring to a boil. Once boiling, let it simmer for 20-30 minutes. You can also cook the rice at the same time (preferably parboiled), but don't forget about it. Once boiling, reduce the heat and stir. Once all the water has been absorbed, turn off the heat and let it simmer on the stovetop.
- Wash the ginger, lime leaves and lemongrass, cut the ginger into slices, cut the lemongrass into sticks about 5 cm long. You can also cut them lengthwise for more flavor, but then the soup will be more difficult to eat, since the lemongrass will separate into many thin sticks.
- Now you can prepare the pasta. Finely chop the chili, garlic, and onion. First, fry the onion and garlic in vegetable oil until golden brown, then add the pepper and fry for a couple more minutes. Blend the mixture. If you're too lazy to make the pasta (like me), you can simply use Tabasco sauce made from red chili peppers.
- When the chicken thighs are cooked, remove them and add chopped lemongrass and ginger to the broth. Also, tear and add lime leaves (if available). Let simmer for about 20 minutes.
- Wash the champignons and cut them into quarters or six pieces (by the stem), depending on their size. You can also use frozen mushrooms, but they should be whole and cut accordingly.
- Once the lemongrass and ginger have simmered for 20 minutes, add the mushrooms and cream, which we use as a substitute for coconut milk (if you prefer a stronger milk flavor, you can use 500 ml). The cream should be at room temperature (otherwise it will curdle). Salt to taste (I add about half a tablespoon).
- Add a couple of tablespoons of the paste (or more or less, to taste). If you haven't prepared the paste, squeeze three cloves of garlic into the soup and add Tabasco sauce to taste. To avoid overdoing it, it's best to add it little by little and taste it; I use about 50 drops. If you need more, you can add some to your own bowl later. For those who like it hotter, you can add a couple of red chili peppers, slightly slit for extra flavor.
- While this is all boiling, separate the meat from the bones of the thighs, cut into small pieces, and throw them into the soup.
- Let the soup simmer for about 5 minutes, stirring. When it boils, you can also add peeled shrimp (I rarely add them, the taste is good without them, and shrimp are quite expensive), turn off the stove.
- Serve the soup with rice in individual bowls. You can garnish with cherry tomato halves when serving. Cilantro is often added, but I hate it, so I don't.
Energy value per serving
Caloric content is calculated for raw products.
- Pour 3-3.5 liters of water into a saucepan (who said you can't cook tom kha in a saucepan?), add the bone-in chicken thighs, and bring to a boil. Once boiling, let it simmer for 20-30 minutes. You can also cook rice at the same time (preferably parboiled), but don't forget about it. Once boiling, reduce the heat and stir. Once all the water has been absorbed, turn off the heat and let it simmer on the stovetop.
- 2 Wash the ginger, lime leaves and lemongrass, cut the ginger into slices, cut the lemongrass into sticks about 5 cm long, you can also cut them lengthwise for more flavor, but then the soup will be more difficult to eat, since the lemongrass will separate into many thin sticks.
- 3. Now you can prepare the pasta. Finely chop the chili, garlic, and onion. First, fry the onion and garlic in vegetable oil until golden brown, then add the pepper and fry for a couple more minutes. Blend the mixture. If you're too lazy to cook the pasta (like me), you can simply use Tabasco sauce made from red chili peppers.
- When the chicken thighs are cooked, remove them and add chopped lemongrass and ginger to the broth. Also tear and add lime leaves (if available). Let simmer for 20 minutes.
- Once the lemongrass and ginger have simmered for 20 minutes, add the mushrooms and cream, which we use as a substitute for coconut milk (if you prefer a stronger milk flavor, you can use 500 ml). The cream should be at room temperature (otherwise it will curdle). Add salt to taste (I add about half a tablespoon).
- Add a couple of tablespoons of the paste (more or less, to taste). If you haven't prepared the paste, squeeze three cloves of garlic into the soup and add Tabasco sauce to taste. To avoid overdoing it, it's best to add a little at a time and taste. I use about 50 drops. If you need more, you can add more later. For those who like it hotter, you can also add a couple of red chili peppers, slightly slit for extra flavor.
- 8 While this is all boiling, separate the meat from the bones of the thighs, cut into small pieces, and throw them into the soup.
- 9 Let the soup simmer for about 5 minutes, stirring. When it boils, you can also add peeled shrimp (I rarely add them, the taste is good without them, and shrimp are quite expensive), turn off the stove.
