Tom Kha Chicken Meatballs by @chefamirgani

40 min

4 servings

🍗

200 g

Chicken breast

🧂

5 g

Salt

⚫

15 ml

White pepper

💧

500 ml

Water

🌿

3 stalks

Lemongrass

🫚

2.5 cm piece

Galangal

🧄

2 cloves

Garlic

🧅

3

Shallots

🌿

2 roots

Coriander root

🫘

2

Dried tamarind slices

🍬

15 ml

Thai palm sugar

🐟

15 ml

Fish sauce

🍄

100 g

Mushroom

🥥

150 ml

Coconut milk

🍅

1

Tomato

🍃

6

Kaffir lime leaves

🌿

15 g

Coriander leaves

🧅

1 stalk

Spring onion

🌶️

Dried chilies

  1. Cut
    • chicken breast

    Cut the chicken breast into chunks and blend it until finely ground.

  2. Mix
    • chicken breast
    • salt

    Season the ground chicken with salt and white pepper, then mix until evenly combined.

  3. Transfer
    • chicken breast

    Transfer the chicken mixture into a piping bag and set it aside.

  4. Pour
    • water
    • lemongrass

    Pour the water into the cooking pot and add the sliced lemongrass.

  5. Add
    • galangal
    • garlic
    • shallot

    Add galangal, crushed garlic, shallots, coriander root, and dried tamarind slices to the pot.

  6. Boil
    • water
    • lemongrass
    • galangal

    Bring the broth to a gentle boil and stir to release the aromatics.

  7. Pipe
    • chicken breast

    Pipe small chicken meatballs directly into the simmering broth and cook until firm.

  8. Add
    • Thai palm sugar
    • fish sauce

    Add Thai palm sugar and fish sauce, then stir until dissolved.

  9. Add
    • mushrooms

    Add the mushrooms and simmer until tender.

  10. Pour
    • coconut milk

    Pour in the coconut milk and stir gently without boiling vigorously.

  11. Add
    • kaffir lime leaves
    • tomato

    Add kaffir lime leaves and tomato, then simmer briefly until the tomato softens.

  12. Ladle
    • coriander leaves
    • spring onion
    • fried dried chili

    Ladle the soup into bowls and top with coriander leaves, spring onion, and fried dried chili.

Tom Kha Chicken Meatballs by @chefamirgani

40 min

4 servings

🍗

200 g

Chicken breast

🧂

5 g

Salt

⚫

15 ml

White pepper

💧

500 ml

Water

🌿

3 stalks

Lemongrass

🫚

2.5 cm piece

Galangal

🧄

2 cloves

Garlic

🧅

3

Shallots

🌿

2 roots

Coriander root

🫘

2

Dried tamarind slices

🍬

15 ml

Thai palm sugar

🐟

15 ml

Fish sauce

🍄

100 g

Mushroom

🥥

150 ml

Coconut milk

🍅

1

Tomato

🍃

6

Kaffir lime leaves

🌿

15 g

Coriander leaves

🧅

1 stalk

Spring onion

🌶️

Dried chilies

Preparation Steps

  1. Step 1/12

    Cut the chicken breast into chunks and blend it until finely ground.

    🍗chicken breast
    🔪knife
    🪵cutting board
    🧉blender jar

  2. Step 2/12

    Season the ground chicken with salt and white pepper, then mix until evenly combined.

    🍗chicken breast
    🧂salt
    ⚫white pepper
    🧉blender jar
    🥄wooden spoon

  3. Step 3/12

    Transfer the chicken mixture into a piping bag and set it aside.

    🍗chicken breast
    🫙piping bag

  4. Step 4/12

    Pour the water into the cooking pot and add the sliced lemongrass.

    💧water
    🌿lemongrass
    🍲cooking pot
    🔪knife
    🪵cutting board

  5. Step 5/12

    Add galangal, crushed garlic, shallots, coriander root, and dried tamarind slices to the pot.

    🫚galangal
    🧄garlic
    🧅shallot
    🌿coriander root
    🫘dried tamarind slices
    🍲cooking pot
    🔪knife
    🪵cutting board

  6. Step 6/12

    Bring the broth to a gentle boil and stir to release the aromatics.

    💧water
    🌿lemongrass
    🫚galangal
    🧄garlic
    🧅shallot
    🌿coriander root
    🫘dried tamarind slices
    🍲cooking pot
    🥄wooden spoon

  7. Step 7/12

    Pipe small chicken meatballs directly into the simmering broth and cook until firm.

    🍗chicken breast
    🍲cooking pot
    🫙piping bag

  8. Step 8/12

    Add Thai palm sugar and fish sauce, then stir until dissolved.

    🍬Thai palm sugar
    🐟fish sauce
    🍲cooking pot
    🥄wooden spoon

  9. Step 9/12

    Add the mushrooms and simmer until tender.

    🍄mushrooms
    🍲cooking pot
    🥄wooden spoon

  10. Step 10/12

    Pour in the coconut milk and stir gently without boiling vigorously.

    🥥coconut milk
    🍲cooking pot
    🥄wooden spoon

  11. Step 11/12

    Add kaffir lime leaves and tomato, then simmer briefly until the tomato softens.

    🍃kaffir lime leaves
    🍅tomato
    🍲cooking pot
    🔪knife
    🪵cutting board

  12. Step 12/12

    Ladle the soup into bowls and top with coriander leaves, spring onion, and fried dried chili.

    🌿coriander leaves
    🧅spring onion
    🌶️fried dried chili
    🥄ladle
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Meat, Seasoning, Spices, Water, Herbs, Roots, Vegetables, Fruit, Sweeteners, Condiments, Coconut products

Ingredients

Chicken breast, Salt, White pepper, Water, Lemongrass, Galangal, Garlic, Shallots, Coriander root, Dried tamarind slices, Thai palm sugar, Fish sauce, Mushroom, Coconut milk, Tomato, Kaffir lime leaves, Coriander leaves, Spring onion, Dried chilies

Notes

Salt (to taste, if needed, additional seasoning), Lemongrass (sliced), Galangal (1 inch piece), Garlic (bruised), Dried tamarind slices (asam keping), Mushroom (optional, amount not given), Coconut milk (boxed), Tomato (sliced), Coriander leaves (for garnish), Spring onion (for garnish), Dried chilies (fried)

Allergens

Fish

Dietetics

Dietary regimen

Dairy free, Gluten free, Low carbohydrate

Calories

245 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 12g, Fat: 14g, Fiber: 2g

Nutritional Information

Minerals

Sodium: 760mg, Potassium: 430mg, Iron: 1.5mg

Vitamins

Vitamin C: 18mg, Vitamin B6: 0.6mg, Vitamin A: 55mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

knife, cutting board, blender jar, piping bag, cooking pot, wooden spoon, ladle

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Rainy day, Lunch, Dinner, Comfort food

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Thai

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Tender, Juicy, Creamy, Light broth

Flavors

Sour, Sweet, Salty, Spicy, Aromatic, Umami, Coconutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Cool before refrigerating,Store in an airtight container), freezer : 2 months (Freeze without fresh herb garnish,Use an airtight freezer-safe container)