Traditional Tom Kha Gai
An authentic Thai coconut chicken soup infused with galangal, lemongrass, makrut lime leaves, and a harmonious balance of creamy richness, tangy lime, and savory fish sauce.
Ingredients
- •2 cup chicken stock (unsalted)
- •2 cup full-fat unsweetened coconut milk
- •10 slices fresh galangal, cut into 1/8-inch thick rounds
- •2 stalks fresh lemongrass stalks, lower white parts bruised and cut into 2-inch lengths
- •6 leaves fresh makrut lime leaves, torn and stems discarded
- •1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- •7 oz fresh oyster mushrooms, torn into bite-sized pieces
- •4 whole Thai bird's eye chilies, lightly bruised
- •3 tablespoon fish sauce (preferably high-quality Thai fish sauce)
- •1 teaspoon palm sugar, finely grated (or light brown sugar)
- •3.5 tablespoon freshly squeezed lime juice
- •1 tablespoon Thai roasted chili paste (Nam Prik Pao)
- •0.25 cup fresh cilantro leaves and stems, coarsely chopped
- •2 tablespoon fresh sawtooth coriander (culantro), finely sliced
Instructions
- 1.
In a medium heavy-bottomed pot, combine the chicken stock, sliced galangal, bruised lemongrass pieces, and torn makrut lime leaves. Bring to a gentle boil over medium-high heat, then lower the heat and simmer gently for 5 to 7 minutes to release the aromatic oils into the broth.
- 2.
Pour in the full-fat coconut milk and bring the mixture to a gentle, steady simmer over medium-low heat. Do not let the broth boil vigorously, as excessive heat will cause the coconut milk to curdle or separate.
- 3.
Add the sliced chicken thighs and the bruised bird's eye chilies to the simmering broth. Cook gently for about 5 minutes until the chicken is cooked through and opaque.
- 4.
Add the torn oyster mushrooms, fish sauce, and grated palm sugar. Stir gently and simmer for an additional 2 to 3 minutes until the mushrooms are tender.
- 5.
Remove the pot completely from the heat source. Stir in the freshly squeezed lime juice and Thai roasted chili paste (Nam Prik Pao). Taste the broth and adjust if needed: add a dash more fish sauce for saltiness or more lime juice for sourness.
- 6.
Ladle the hot soup into warmed bowls, making sure each serving gets a mix of chicken, mushrooms, and rich broth. Garnish generously with fresh cilantro and sawtooth coriander. Serve immediately with warm steamed jasmine rice on the side.
Tips
- 💡Do not substitute regular ginger for galangal; galangal provides the signature sharp, peppery, citrus-pine flavor that gives 'Tom Kha' its name.
- 💡Always add the lime juice off the heat; cooking fresh lime juice makes it bitter and can cause the coconut milk to split.
- 💡The lemongrass, galangal slices, and lime leaves are left in the soup traditionally for continuous infusion, but they are fibrous and meant to be eaten around, not chewed.
Recipe from TheCookbook.ai
Created by Basil Roux