Trincas' Tom-Kha

A light and spicy Thai coconut soup

  • Cooking time
    20 minutes
  • Calories
    kcal
Recommended by
98.5
%
of
2704
members who rated this recipe on Youtube

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).

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate

Ingredients

Serves
1 serving
  • 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

Method

  1. 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.
  2. 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.
  3. Heat the chicken stock in a pan, add the mushrooms and the other prepped ingredients.
  4. Once everything comes to a boil, add fish sauce, garlic, sugar, and stock powder.
  5. 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.
  6. Serve in soup bowls with a drizzle of chilli oil as garnish.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Donate
Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR

✨ What's new?

View all »

Amra'r Chutney

A sweet, sour Bengali chutney made from two kinds of hog plum (biliti amra and deshi amra), spiced with bhaja masala

  • 30 minutes
  • 73
    kcal
Viewers liked this
%

Calcutta Chicken Rezala

Chicken cooked in a thin, pearly white gravy such as the kind served in restaurants like Sabir, Aminia, Shiraz, Royal, Arsalan, etc.

  • 90 mins
  • 371
    kcal
Viewers liked this
99.2
%

Taal'er Kheer

A palmyra fruit pudding

  • 30 minutes
  • 254
    kcal
Viewers liked this
99.2
%

Taal'er Luchi

made with taal (palmyra) pulp

  • 60 minutes
  • 93
    kcal
Viewers liked this
99.2
%
See all New recipes »
More
Trincas
recipes
View all »

Trincas' Sizzling Pork Chops

Trincas Kolkata's pork chop sizzler recipe, with their special brown stock that forms the base for the mushroom-pepper gravy.

  • 6 hours
  • kcal

Trincas' Tom-Kha

A light and spicy Thai coconut soup

  • 20 minutes
  • kcal

Trincas' Chilli Fish

Bhetki fillets marinated, deep-fried and finished in a quick sauce

  • 1 hour
  • kcal
More
restaurant-style
recipes
View all »

Trincas' Tom-Kha

A light and spicy Thai coconut soup

  • 20 minutes
  • kcal

Ema Datshi

Ema datshi, the national dish of Bhutan, is an easy-to-make, hearty soup with chilli peppers (‘ema’) and cheese (‘datshi’).

  • 25 minutes
  • 282
    kcal