Korean style Tom Kha

I really didn’t have everything I wanted but…. I had some ingredients for this soup so I went for it. The result was delicious!

1 carrot
1 onion
2 cloves of garlic
1 whole chicken (mine was chopped at the store)
6 cups water
1 Tablespoon grated lemon
half a package of rice noodles

1 can of coconut milk
Sesame leaves (thin sliced)  and lemon to garnish

Start by chopping your vegetables and heating up the soup pan. Put your chicken in first so it has the time to brown and grease up your pan. Then throw in your veg. When the onions are translucent add water and turn to low. Cook until chicken is done (about 40 minutes).

Fish out the chicken to cool and shred. Add the coconut milk, stir in the cream. Then put rice noodles in while shredding the chicken (they take about 13 minutes to cook).

Dish into bowls. Top with chicken, sesame leaves and a squeeze of lemon.

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3 thoughts on “Korean style Tom Kha

  1. hmm.. yummy! unlike Thai people, Koreans do not use coconut milk in “Tom Kha Soup”. I believe you be missing Koreans favourite “Kimchi” too

    • HAHAHA! I forgot coconut milk in the recipe- I did put it in the soup. If I had gotten a picture it would have been obvious, but I ate it too fast. Thanks for all the pro-tips, Hash! My experience is that Korean Thai restaurants don’t have herbs- no basil. It’s really sad.

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