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Tom kha gai which literally means chicken galangal soup is a spicy hot soup in Thai Cuisine. This soup is made with coconut milk, galangal, lemon grass and chicken. The chillies add a flavor as well as texture, color and heat, but not so much that it overwhelms the soup. The key is to get a taste balance between the spices. The vegetarian version of this dish, Mushroom Coconut Soup is called Tom Yam Hed Ga-Ti.
I personally love this soup. The mixture of all the spices is heavenly!
THAI CHICKEN COCONUT SOUP / TOM KHA GAI
Ingredients
- 3 chicken thighs or other part of chicken you like - cubed
- 2 C coconut milk
- 6 oz fresh mushroom sliced
- 1 C vegetable stock diluted with 1/2 C water
- 1 ½ Tbsp minced fresh lemon grass
- 1 tsp minced fresh chili
- 1 Kaffir lime leaves
- ⅛ tsp black or white freshly ground peppercorns
- 1 ½ Tbsp fish sauce
- ½ Tbsp freshly squeeze lime juice
- 1 ½ tsp palm sugar grated
- 1 Tbsp finely chopped green onion
- 2 Tbsp Canola oil
Instructions
- Saute mushroom in a wok over high heat for 1 minute with 1 Tbsp of oil. Reduce the heat to medium and stir fry until the mushrooms are tender, about 3-5 minuts. Set aside
- In the same wok, add 1 Tbsp of oil and saute chicken until they are cooked through. Set aside
- In a large sauce pan, combine coconut milk, stock, galangal, lemon grass, chili, lime leaves and peppercorns. Bring to boil and then simmer uncovered for 15 minutes
- Add in fish sauce, lime juice, palm sugar, mushrooms and chicken. Simmer for 3 minutes. Adjust seasoning as needed
- Sprinkle with green onion and ready to serve
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