Tom Ka is a Thai-style coconut milk soup, usually cooked with chicken and mushrooms. The taste of this delicious soup is a harmonious combination of coconut milk, galangal root, kaffir lime leaves and lemongrass stalks (lemongrass).

The name of the soup consists of two Thai words. “Tom” refers to the cooking process, and “Ka” in Thai means galangal root.

Until the end of the XIX century, this soup was not a soup in the usual sense of the word. This dish was a chicken or duck meat stewed in coconut milk with a lot of galangal. Served with fried chilli paste as a sauce.

Pasta Tom Ka brand LOBO is made from fresh ingredients and is very easy to use. With it, you can cook a delicious soup in just 10 minutes!

Composition:

Salt 25%, galangal 15%, lemongrass (lemongrass) 12%, sugar 10%, soybean oil 10%, monosodium glutamate 5%, kaffir lime peel 5%, shallot 5%, coriander root 5%, chili 5 %, acidity regulator (citric acid) 3%.

Cooking recommendations (Tom Ka Kai - chicken and mushroom soup):

1. Boil 1 cup (240 ml) of coconut milk.
2. Add 300 gr. chicken meat and the contents of this package.
3. Stew until cooked chicken.
4. Add 2 cups (480 ml) of water.
5. Boil the chicken until soft.
6. Add another cup (240 ml) of coconut milk and 100 gr. mushrooms (preferably champignons).
7. Bring to a boil.
8. Before serving, add fish sauce and lime juice to taste. Decorate with fresh greens.
9. Serve with boiled jasmine rice.

Use options:
Carrots, dairy corn, tomatoes and other vegetables can also be added to the soup if desired.

In addition to the classic chicken and mushroom-based soup, there are other versions: “Tom Ka Thale” (with mixed seafood), “Tom Ka Hat” (with mushrooms), “Tom Ka Mu” (with pork) and “Tom Ka Taohu” (with soy tofu).

It is recommended to cook the soup very slowly, on moderate heat, to avoid stratification of coconut milk.

Helpful advice:
Before opening, place the bag with the paste for 1 minute in hot water. Preheated paste is easier to remove from the bag.

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