Tom Kha Risotto

Written by Blue Elephant

Your Thai Culinary Ambassador since 1980

Cooking time: 35 min

Serving: 2 people

February 21, 2021

Ingredients

Tom kha broth ingredients :
• 70g BE Tom kha soup paste
• 165 mL BE Coconut cream
• 600 mL water
• 1 pce shallot (crushed)
• 1 Tbsp BE Fish sauce
• 2 tsp sugar
• 1 stalk of lemongrass (bruised, choped)
• 2 kaffir lime leaves (bruised, torn)

Risotto ingredients :
• 160g risotto rice (arborio / carnaroli)
• 1 chicken breast (sliced)(about 220g)
• 1 Tbsp Olive oil
• 20g unsalted butter
• 20g shallots (thinly chopped)
• 3 gloves garlic (thinly chopped)
• 150g mushrooms (cremini or wild) (sliced)
• 1/2 cup dry white wine
• 25g Parmesan(gratted)
• Salt, black pepper to taste

Garnish : (Optional)
1/2 lime (in wedges)
• 2 Tbsp chives (thinly sliced)

Tom Kha Risotto Blue Elephant

Cooking Steps

Make the Tom Kha broth:

Step 1

Step 2

Step 3

In a saucepan on a medium heat: add water and bring to a boil with the BE tom kha paste (+optional herbs if you have)

Add BE coconut cream and bring to a boil.

Add your seasonings: BE fish sauce, sugar. Mix well and keep hot

Make the Risotto:

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

On medium heat, heat a saucepan, add olive oil and butter until butter has melted.

Add garlic and shallots until aroma develops.

Add rice and salt, and stir for 3 minutes (until rice becomes slightly transparent).

Add the white wine and reduce by 75%

Add ½ cup of the hot tom kha broth. Keep stirring until rice absorbs and repeat by adding more stock little by little until the rice is 85% cooked (should have a little bite to it).

Add the sliced mushrooms. Stir in.

Add the thinly sliced chicken breast and stir until cooked.

Season to taste: add pepper, parmesan cheese and a squeeze of lime juice and stir until well mixed. Serve on a plate, garnish with thinly sliced chives

Cooking Steps

Make the Tom Kha broth:

Step 1

In a saucepan on a medium heat: add water and bring to a boil with the BE tom kha paste (+optional herbs if you have)

Step 2

Add BE coconut cream and bring to a boil.

Step 3

Add your seasonings: BE fish sauce, sugar. Mix well and keep hot

Make the risotto:

Step 1

On medium heat, heat a saucepan, add olive oil and butter until butter has melted.

Step 2

Heat 1 Tbsp. of vegetable oil in a frying pan. Sear the meat and potatoes on a high heat turning them over frequently until they have a nice golden brown on the outside. Take them off the heat and set aside.

Step 3

Add rice and salt, and stir for 3 minutes (until rice becomes slightly transparent).

Step 4

Add the white wine and reduce by 75%

Step 5

Add ½ cup of the hot tom kha broth. Keep stirring until rice absorbs and repeat by adding more stock little by little until the rice is 85% cooked (should have a little bite to it).

Step 6

Add the sliced mushrooms. Stir in.

Step 7

Add the thinly sliced chicken breast and stir until cooked.

Step 8

Season to taste: add pepper, parmesan cheese and a squeeze of lime juice and stir until well mixed. Serve on a plate, garnish with thinly sliced chives

Chef s Tip

For a vegetarian risotto, replace chicken with more mushrooms and use light soya sauce instead of fish sauce for seasoning. Feel free to upgrde this recipe by adding some seasonal vegetables : green asparagus or peas, that you can simply blanched and stir into the preparation just before serving.

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© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services