Tom Kha Gai

Chicken and Galangal in Coconut Milk Soup

THAI SELECT COOKBOOK
THAI SELECT COOKBOOK
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Ingredients (One serving):

150 grams chicken, cut into bite-size pieces
50  grams slices young galangal
100 grams lightly crushed lemongrass, julienned
100  grams straw mushrooms
250  grams coconut milk
100 grams chicken stock
3 tbsp lime juice
3 tbsp fish sauce
2 leaves kaffir lime, shredded
1-2  bird’s eye chillies, pounded
3 leaves coriander

Health:

Vitamin A, B1, B2, B6, C, E, K, Folate, Copper, Iron, Phosphorus

 

Preparation: 10 mins
Cooking: 20 mins
Total: 30 mins
Spicy Level: 2

Directions:

  1. Bring the chicken stock and coconut milk to a slow boil. Add galangal, lemongrass, chicken and mushrooms. When the soup returns to a boil, season it with fish sauce.

  2. Wait until the chicken is cooked, and then add the kaffir lime leaves and bird's eye chilies. Remove the pot from heat and add lime juice.

  3. Garnish with coriander leaves.

 

Tips:

  • Keep the heat low throughout the cooking process. High heat will make the oil in the coconut milk separate and rise to the top.

  • If you're using mature galangal, reduce the amount.

  • Lime juice becomes more aromatic when it is added after the pot is removed from heat.

  • Reduce amount of chilies for a milder taste.