Sopa’s Tom Kha Gai – the best


Sopa’s Tom Kha Gai is much more creamy than you will usually find here in Thailand, but it is absolutely delightful.  To really appreciate this dish, take it as a soup, rather than eating it the Thai way of ladling it all over rice.  The source was an Isaan maid called Sopa who had adapted her mother’s recipe.

Ingredients Serves 4
Sliced chicken breast fillet 500 gm
Lobo Tom Kha paste 1 packet
(available supermarkets)
Coconut milk, canned 600 ml
Lemongrass cut into 1 cm pieces 1 small stick
Lemon or lime juice 10 ml
Chili (chopped, no seeds) 2 medium
Fish sauce (Tiparos is good) 50 ml
Sugar 3 tspns
Kaffir lime leaves 1
Water 1 cup
Straw mushrooms (whole, canned) 50 gm
Coriander (fresh, shredded) 1 tbspn

Cooking Method

Put coconut milk and Tom Kha paste into a pot and bring to the boil.  Add chicken breast pieces and bring to the boil again over a medium heat.

Add the rest of the ingredients, other than the coriander, and boil for another two minutes over medium heat.

This can be served immediately, if in a hurry, or allowed to simmer for a while to enhance the spiciness.

Sprinkle the coriander over the soup just before serving.