Tom Kha Chicken Soup

Tom Kha Chicken Soup

Thai chicken soup with noodles, coconut cream and veggies.


Number of portions
  • {1,5} l water

  • 700 g Santa Maria Asian Egg Noodles

  • 75 g Santa Maria Tom Kha Soup Mix

  • 1 l Santa Maria Coconut Cream

  • 1 kg chicken mince or shredded chicken breast

  • 300 g leek, shredded

  • 300 g carrot, shredded

  • 500 g spinach, fresh

  • 100 g mung bean sprouts

  • 50 g coraiander leaves, roughly chopped

  • 45 ml oil

How to prepare

  1. Cook the noodles and let them cool off in cold water before mixing them with some oil.

  2. Fry the chicken with leek and oil.

  3. Add spice mix, water and coconut cream. Let it start boiling.

  4. Add the remaining veggies and let it simmer for about 5 minutes.

  5. Finish with noodles and coriander before serving.

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