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Tom ka kai with chicken thigh

A traditional Thai dish, delicious with tender chicken thigh.

Ingredients

1Red chili
brown beech mushrooms
rice vermicelli
Shiitake
Spring onion
1lCoconut milk
Tom Ka Paste

Preparation

  1. Bring a liter of coconut milk to a boil with the tom ka paste.
  2. Slice the red chili into paper-thin rings.
  3. Separate the beech mushrooms and slice the shiitake. Briefly cook the rice noodles.
  4. Season the chicken thigh with salt and pepper and fry until crispy in a pan. At the end, add the beech mushrooms, red chili, shiitake, and sliced spring onion.
  5. Place the cooked rice noodles in a deep plate.
  6. Top the noodles with the shiitake, chicken thigh, beech mushrooms, red chilies, and spring onion.
  7. Bring the tom ka soup to a boil and pour into the plate.
  8. Serve immediately.