Asian Favorites

Thai Coconut Soup (Tom Ka Pahk)

  • 2 Tablespoons olive oil
  • One pound boneless skinless chicken breasts, sliced bite-sized
  • 1/2 yellow onion, diced
  • 2 tablespoons minced garlic
  • 2 fresh jalapenos, minced
  • 1 red bell pepper, cut into strips
  • 1/2 package mushrooms, sliced
  • 2 chicken bouillon cubes
  • 1 cup water
  • 2 cans coconut milk, (shake well before opening)
  • One large lemon
  • 2-3 small limes
  • siracha hot sauce or garlic chili paste
  • 1 bunch cilantro for garnish
  • Heat olive oil in large soup pot, add chicken and cook until no longer pink. Add onion, garlic, jalapenos and mushrooms, saute until onions and mushrooms are soft, about 3 minutes. Add bell pepper and chicken bouillon cubes and cook 2-3 more minutes. Stir in coconut milk, water and add garlic chili paste, about 2 teaspoons or to taste until broth is pinkish/yellow. Add the juices of the lemon and lime. Let simmer for 10-15 minutes.

    Serve over cooked rice with a few springs of cilantro as a garnish.

    We omitted the mushrooms and cilantro and it tasted delicious.

    Pairs nicely with a German Riesling wine.


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