A delightful chicken cream soup harmonized by the flavour of coconut milk, galangal root, kaffir lime leaves and heart of lemon grass. Serve with your favourite rice, or try multi-grain rice for extra flavour and nutrition.
Set coconut milk on low heat. Add chicken once coconut milk is boiled, along with contents of the Tom Ka Paste packet. Simmer until chicken is cooked.
Add water and simmer until chicken is tender. Stir regularly.
Add 1 more cup of coconut milk with mushrooms. Continue until boiled and remove. Flavour with fish sauce and lime juice to taste.
Immerse packet in hot water for a moment before opening. This will help empty the contents.
Do not boil or simmer coconut milk for too long as it will affect the colour.
Mushroom used can be straw mushrooms, oyster mushrooms or eryngii mushrooms.
Chicken Tom Ka should be eaten while hot to best enjoy the flavour and aroma.