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5100 5121 5174 5109 R041

5109 Mild to Medium Tom Ka Kai Soup with Aleppo Pepper Flakes

Thai Coconut Chicken Soup

5109 Mild to Medium Tom Ka Kai Soup with Aleppo Pepper Flakes

In a large soup pot, heat oil on medium-high heat.
Season the chicken with Himalayan Pink Salt and add to the heated oil. Cook on both sides until the chicken turns white but do not cook completely through.
Add mushrooms, gently mix and cook for 2 minutes.
Add Galangal Powder and Aleppo Pepper Flakes.
Add the Lemongrass to flavor the soup (Discard when ready to serve the soup).
Add the sliced green onions reserving some of the green for garnish.
Add the chicken stock, coconut milk, lime juice, fish sauce, Granulated Brown Sugar, and simmer on low heat for 15 minutes to allow for the flavors to develop.

Taste and adjust salt as needed. Serve with a topping of sliced grape tomatoes and garnish with green onions.

- 2 tablespoons vegetable oil

- 1 ½ pounds Boneless Skinless Chicken Breasts, cut into thin 1” pieces

- ¼ teaspoon Himalayan Pink Salt

- 4 oz fresh sliced mushrooms (Portabella’s used in this recipe)

- 3 green onions, sliced

- 8 sticks Lemongrass

- 1 teaspoon (5100) Galangal Powder

- ½ teaspoon (5109) Aleppo Pepper Flakes

- 5 cups chicken stock

- 1 14 ounce can coconut milk

- Juice of 2 limes

- 3 tablespoons fish sauce

- ½ teaspoon (5174) Granulated Brown Sugar

- 1 cup grape tomatoes, sliced in half

-1 teaspoon (4040) Himalayan Salt

- (5121) Birdseye Chile Peppers to taste

This dish has a mild to medium spice.  To kick up the spice add some (5121) Birdseye Chile Peppers during cooking and crush as a garnish. 

More Information
SKU 5100 5121 5174 5109 R041


Tips Notes

Prep Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes
Yield 6 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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