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Tom Kha Gai – Creamy Chicken Soup with Coconut Milk Recipe

Tom Kha Gai - Creamy Chicken Soup with Coconut Milk Recipe

Tom Kha Gai – Creamy Chicken Soup with Coconut Milk Recipe

A delightful soup, rich with coconut milk and fragrant with the elusive flavor of galangal. Reduce the amount of chilies if you don’t want the soup to be too spicy.

Ingredients :

  • 4 cups Thai Chicken Stock
  • 2 stems lemongrass, thick bottom half only, dry outer sheath removed, smashed with the back of a cleaver
  • 2 in (5 cm) galangal root, peeled and sliced thinly
  • 3 kaffir lime leaves, torn into small pieces
  • 12 oz (350 g) boneless chicken, cut into small pieces
  • 12 fresh or canned straw mushrooms or small button mushrooms, sliced in half
  • 1 teaspoon salt
  • 4 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 1/2 teaspoon sugar
  • 3 cups (750 ml) thin coconut milk
  • 2-3 red bird’s-eye chilies, bruised

Method :

Place the stock in a pot and add the lemongrass, galangal and kaffir lime leaves. Bring to a boil over medium heat. Add the chicken, mushrooms, salt, lime juice, fish sauce and sugar. Reduce heat to low and cook slowly, uncovered, for 10 minutes or until the chicken changes color, then add coconut milk and chilies. Bring almost to a boil, stirring constantly for 2-3 minutes, then remove from heat and serve.

Note: Cook gently over very low heat at the final stages to prevent the coconut milk from separating.

Serves 4-6 Preparation time 20 mins
Cooking time : 20 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Poh Taek – Seafood Soup with Basil Recipe”