- 2 cups chicken/vegetable stock
- 20 g woodear mushrooms
- 30 g button mushrooms
- 20 g shiitake mushrooms
- 3 g galangal
- 3 g lemongrass
- 1 fresh red chilli
- 1 gondhoraj or kaffir leaf
- 5 g minced garlic
- 5 g fish sauce
- 3 g sugar
- 3 g stock powder
- 30 g coconut milk
- chilli oil for garnishing
This recipe is part of a new series on our channel, where we go behind the scenes at restaurants that fascinate us, to learn what goes into bringing us the lovely meals and happy times we enjoy when we eat out. In parts I and II, we covered Trincas' signature chicken à la Kiev and chilli fish. This is part III, featuring tom-kha, a creamy, hot and sour Thai coconut soup. It has many variations, but always contains galangal (after which the soup is named).
- Make chicken stock by simmering chicken carcass along with ginger, celery, carrots, etc., for about 2 hours, and then straining. Alternatively you can use readymade stock, or even plain water.
- Chop the mushrooms in medium sized chunks. Mince garlic, slice galangal, cut lemongrass on a bias, split red chilli, and divide the gondhoraj leaf in half.
- Heat the chicken stock in a pan, add the mushrooms and the other prepped ingredients.
- Once everything comes to a boil, add fish sauce, garlic, sugar, and stock powder.
- Bubble for 30 seconds, before adding the coconut milk. Do not cook very long once the milk is added; we don't want the soup to thicken to a 'creamy' consistency.
- Serve in soup bowls with a drizzle of chilli oil as garnish.
- Stock pot