Cod tom kha kai

Edwin Vinke – De Kromme Watergang
1 hour and 40 min
Serves 4 people


  • 4 pieces of cod fillet, 100 grams each
  • 50 grams ginger, finely chopped
  • 50 grams lemongrass, finely chopped
  • 250 grams onions, finely chopped
  • 2 lime leaves
  • 3 cloves of garlic, finely chopped
  • 2 red chili peppers, finely chopped
  • 1.5 l fish stock
  • 10 grams ground cilantro
  • 10 grams ground cumin
  • 200 grams fish sauce
  • juice and zest of 2 limes
  • ½ l coconut milk
  • sunflower oil
  • salt and pepper

To garnish:

  • mushrooms, daikon, spring onion, leeks, cilantro, lovage, all chopped very finely.


  • Cooked basmati rice


Step 1

Set the omni cooker to Brown/Sauté and sauté the ginger and lemongrass with zest in some sunflower oil. 

Step 2

After about 10 minutes, add the onions, garlic and red peppers and continue to stew them until cooked.  

Step 3

Set the omni cooker to Soup, set the timer to 1 hour and the temperature to 75°C. Moisten with the fish stock and add the ground cilantro, ground cumin and fish sauce.   

Step 4

After 1 hour, add the lime leaves, put the lid on and let everything steep for a few hours. During this time, turn off the omni cooker. 

Step 5

Add the coconut milk and lime juice and warm up using the Soup setting. Turn the omni cooker back to 75°C and warm up for 30 minutes.   

Step 6

Add the garnish, add the cod and cook the fish in the soup for 15 minutes. 


Serve in soup bowls and finish with the garnish of your choice.

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