Description
LOVE all the heart-warming flavors in Tom Kha Gai: coconut milk, chicken, kaffir lime, lemongrass, galangal, Thai chili peppers and lime juice! Coziness with a kick in a bowl! The perfect way to warm up any day!
Ingredients
Scale
- 2 stalks lemongrass
- 3 inch section of fresh Thai galangal or 6–8 dried galangal pieces, thinly cut, no need to peel
- 4 c. chicken stock
- 1 13.5 oz can coconut milk (Chaokoh brand is my favorite)
- 3 chicken breasts, cut into small bite-size pieces
- 2 c. sliced mushrooms of your choice, but not shitake (too overpowering)
- 1 small onion quartered and sliced 1/4 in. thick
- 4–8 Thai chilies, smashed so you can see the inside
- 4 fresh kaffir lime leaves, thinly slivered
- 4–6 tbsp. fish sauce, to taste
- Juice of 4–5 limes, to taste
- 1–2 tbsp. palm sugar or brown sugar, to taste
- handful of cilantro leaves
Instructions
- Cut off the bottom your lemongrass stalks and discard. Remove the loose outer layer of leaves. Slice lemongrass at an angle, about an inch apart up to where the grass blade starts. Smash the lemongrass and chilies, in order to release the flavors, with the side of your chef’s knife or in a mortar and pestle.
- Place lemongrass, thinly sliced galangal, and slivered kaffir lime leaves in soup pot with chicken broth.
- Bring to a low boil.
- Add onion, mushrooms and chicken. If you think it needs more liquid add more chicken stock, or water.
- Keep at a low boil, until chicken is cooked through, about 15-20 minutes.
- After chicken is cooked, add smashed chilies.
- Cook for 2-3 minutes longer and then turn off the heat. But if you really want it spicy, add the chilies sooner. The longer the chilies sit in the soup, the spicier it will be.
- Add coconut milk, lime juice, fish sauce and sugar to taste. I like my tom kha gai more sour followed by a light salty, sweet flavor.
- Sprinkle cilantro leaves on top.
- Serve with jasmine rice. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4-5