Tom Kha with Green Curry Base

By カミラ · September 2025 · 1 minute read

Ingredients: Tom yum kha paste (Aroy-D), leftover green curry sauce, king prawns (deveined), white mushrooms (sliced), broccoli florets, 1/2 red onion (thinly sliced), 1/2 red bell pepper (sliced), 2 garlic cloves, 1 red chili (sliced), 2 scallions (chopped), coconut milk, lime juice, cilantro, coconut sugar

Quick Note: Green curry sauce = creamy, sweet, herbaceous (coconut milk + green chilies + Thai basil). Tom yum kha paste = creamy, aromatic, mild (galangal + lemongrass + coconut + lime leaves). Both are coconut-based, so they blend beautifully for a rich, fragrant soup.

Quick Method (Using Paste):

Base: Heat leftover green curry sauce → add 2-3 tbsp tom yum kha paste → thin with coconut milk
Aromatics: Add garlic, red chili, onion → simmer 3 mins
Veg: Add mushrooms, bell pepper, broccoli → cook 4-5 mins
Prawns: Add prawns → cook 3-4 mins until pink
Finish: Taste, adjust with lime juice + coconut sugar + scallions + cilantro

From Scratch Method:

Aromatics: Sauté onion, garlic, galangal, lemongrass, red chili in oil
Liquid: Add coconut milk + water/stock → bring to gentle boil
Build: Add mushrooms, bell pepper → simmer 5 mins → add broccoli, prawns
Season: Fish sauce, coconut sugar, lime juice to taste
Finish: Scallions + cilantro + lime wedges

Serve: Hot with jasmine rice, extra lime wedges

Other Great Variations:

Classic Tom Kha: Chicken + galangal + kaffir lime leaves + Thai chilies Seafood Tom Kha: Mixed seafood + coconut milk + aromatic herbs Vegetarian: Tofu + mixed vegetables + vegetable stock Spicy Tom Kha: Extra chilies + white peppercorns

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Asian Quinoa Chicken Salad with Peanut Dressing

Ingredients: 1/2 cup quinoa, 1 cup chicken broth, 2-3 chicken breasts, toasted pumpkin seeds, 2 bell peppers (chopped), 3 cups shredded cabbage, 2 cups shredded carrots, 4 scallions (chopped), 1 cup shelled edamame, 1/3 cup cilantro (chopped), 2/3 cup cashews

Peanut Dressing: 1/2 cup crunchy peanut butter, 3 tbsp soy sauce, 2 tbsp maple syrup, 2 tbsp rice wine vinegar, 2 tbsp water, 2 tsp fresh ginger (minced), 2 garlic cloves (minced)

Method:

Seki Kyuba RYU SET Santoku Nakiri Petty Mediterranean Blue

Written by

カミラ

Kamila founded Oishya after a trip to Sakai left her unable to look at a supermarket knife the same way again. She splits her time between Europe and Japan, working directly with the bladesmiths whose knives the shop carries, and writes about the people, workshops and small rituals behind Japanese craft — the parts that never fit on a spec sheet.

About this piece

If you cook with an Oishya knife, tag @oishyacom. We share our favourite kitchens every month.

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