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tom kha gai

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Cuisine

TOM KHA GAI

"Thai Chicken & Galangal Soup"

Ingredients

  • 2(12 ounce) cans coconut milk
  • 2cups chicken stock
  • 4Thai red chili peppers, diced (aka Birds eye chiles, red or green)
  • 1inch fresh galangal root, sliced
  • 1inch fresh gingerroot, minced
  • 2chicken breasts, thinly sliced (this is easier if the breasts are still mostly frozen when you cut them)
  • 2(8 ounce) cans straw mushrooms (or fresh mushrooms)
  • 4medium roma tomatoes (optional)
  • 1stalk lemongrass, finely chopped (optional)
  • 5kaffir lime leaves, thinly sliced
  • 1cup fresh cilantro, chopped
  • 1tablespoon thai chili paste (optional, can also use Thai red curry paste)
  • 3tablespoons lime juice
  • 2tablespoons fish sauce
  • 1tablespoon brown sugar

Direction

  1. Bring coconut milk and broth to a boil, add thinly sliced galangal, minced ginger, and Thai chiles to soup - simmer for 10 minutes.
  2. Add chicken slices and stir occasionally until chicken is tenderly cooked.
  3. Add straw mushrooms and thinly sliced & deveined lime leaves.
  4. (optional : cut a few cross-sections of the lemon grass and add to the soup)
  5. (optional : cut tomatoes into largish cubes about 1/2" square, and add to soup).
  6. (optional : if you are using fresh limes, zest the lime peel into the soup).
  7. (optional : Add Thai chile paste or red curry paste).
  8. Stir well and simmer for 5-10 more minutes.
  9. Just before serving, turn off the heat, then add brown sugar, lime juice, fish sauce, and stir well.
  10. Finisher's instructions: balance the flavors by adding more spicy (chile paste), sour (lime juice), or salty (fish sauce) until perfection is reached. Different brands may have different strength or acidity -- Be careful not to overdo any one dimension, and stir well inbetween
  11. Top with cilantro, and serve hot by itself or pour over rice.
  12. Leftovers are often even more flavorful the next day or two.