Thai-Inspired Chicken and Prawn Soup
Thai thick soup, commonly referred to as Tom Kha (ต้มข่า), is a rich, creamy, and aromatic Thai soup that typically features coconut milk, galangal (a type of root similar to ginger), lemongrass, and kaffir lime leaves. The soup often includes mushrooms, chicken or seafood, and is flavored with fish sauce, lime juice, and Thai chili peppers for a balance of salty, tangy, and spicy flavors.
Tom Kha Gai (ต้มข่าไก่) is a popular version with chicken, while there are also versions with shrimp (Tom Kha Goong) or even tofu for a vegetarian option. The coconut milk gives the soup its characteristic thickness and a slightly sweet, creamy taste, which is balanced by the aromatic herbs and spices.
The result is a comforting and mildly spicy soup that’s both soothing and flavorful, often enjoyed as an appetizer or as part of a larger Thai meal.
Thai-Inspired Chicken and Prawn Soup
Ingredients
Base Ingredients:
- Chicken Stock – 100g, for a rich, savory base
- Boneless Chicken – 15g, diced small
- Prawn – 10g, peeled and deveined
- Galangal – 5g, thinly sliced, for subtle spicy warmth
- Lemon Leaf – 1 leaf, torn to release fragrance
- Mushroom – 1 piece, sliced, for added umami
- Thai Lemongrass – 5g, cut into 1-inch pieces for fresh citrusy flavor
- Onion – 5g, finely chopped
- Red Chili – 1, sliced, for a hint of heat
Seasoning:
- Chili Sauce – 10g, for mild spiciness and depth of flavor
- Tomato Ketchup (optional) – 10g, for slight sweetness and richness
- Egg Yolk – 1, for a creamy texture
- Sugar (optional), to taste
- White Pepper Powder, to taste
Thickening Agent:
- Corn Flour – 10g, mixed with a little water to create a slurry
Final Seasoning:
- Fish Sauce – 5g, for authentic Thai umami
- Lemon Juice – 10g, for a bright, tangy finish
Instructions
- Prepare the Base:
- In a medium saucepan, combine the chicken stock, diced chicken, prawns, galangal, lemon leaf, mushroom, lemongrass, onion, red chili, chili sauce, and tomato ketchup (if using). Ensure all ingredients are at room temperature before heating for even cooking.
- Cook the Soup:
- Place the saucepan on medium heat and bring the mixture to a gentle boil, stirring occasionally.
- Once it reaches a boil, add the corn flour slurry gradually while stirring to thicken the soup. Let it simmer for 2 minutes until the soup reaches the desired consistency.
- Finish and Season:
- Turn off the heat and add fish sauce and lemon juice. Stir well to combine.
- Taste and adjust seasoning with sugar and white pepper powder as needed.
- Serve:
- Ladle the hot soup into bowls. Garnish with fresh herbs like cilantro, chopped green onions, or thin red chili slices for extra color and aroma. Serve immediately and enjoy the blend of Thai flavors.
Tips:
- Use Fresh Ingredients: Fresh galangal, lemongrass, and lemon leaves will enhance aroma and taste. If fresh isn’t available, use high-quality frozen or dried substitutes.
- Balance Flavors: Thai cooking is all about balancing sweet, sour, salty, and spicy. Adjust with sugar (sweet), lemon juice (sour), fish sauce (salty), and red chili (spicy) until the flavor is perfect.
- Add Corn Flour Gradually: Pour the corn flour mixture slowly while stirring to avoid lumps. Adding too much at once may make the soup overly thick.
- Simmer, Don’t Boil: After adding delicate ingredients like egg yolk and lemon juice, keep the heat low to avoid curdling or cloudiness for a silky texture.
- Serve Fresh: Thai soups are best enjoyed fresh. If making ahead, prepare the soup base in advance and add lemon juice and fish sauce right before serving.
- Adjust the Spice Level: For a milder version, reduce the chili sauce and red chilies. For a kid-friendly soup, omit the spicy ingredients entirely.
This recipe is a delicious, vibrant Thai-inspired soup, perfect for any season and simple to adjust to personal taste.
