Recipes
Tom Kha Gai
Tom kha gai, which is sometimes spelled tom ka gai, is one of the most popular soups amongst Thai food lovers. Tom means to boil, kha means galangal, and gai means chicken. So it’s a chicken soup whose main flavour comes from galangal, but another key component not mentioned in the soup is coconut milk.
Recipe
Ingredients
| Chicken (thighs or breast) | 350-500 g |
| Coconut milk | 650 ml |
| Straw mushrooms or oyster mushrooms | 200 g |
| Galangal (young galangal preferred) | 3-4 tbsp |
| Lemongrass | 2-3 stalks |
| Kaffir lime leaves | 5-6 leaves |
| Fresh bird's eye chilies | 3-5 peppers |
| Coriander (cilantro) | 2 tbsp |
| Fish sauce | 1-2 tbsp |
| Palm sugar | 1 tsp |
| Lime juice | 2-3 tbsp |
| ■ Instructions | |
| 1. Simmer the Aromatics: In a pot, combine the thin coconut milk (or water mixed with some coconut cream), sliced galangal, lemongrass, and half of the kaffir lime leaves. Bring to a gentle simmer over medium heat until the herbs become fragrant. | |
| 2. Cook the Chicken: Add the chicken pieces to the pot. Let them cook through without stirring too much to keep the soup clear. | |
| 3. Add Mushrooms & Coconut Cream: Once the chicken turns white and is cooked, add the mushrooms and pour in the remaining thick coconut cream. Bring it back to a gentle simmer (do not let it boil vigorously, or the coconut milk may separate). | |
| 4. Season the Soup: Season with fish sauce and palm sugar. Stir gently and taste. It should be creamy, savory, and slightly sweet. | |
| 5. Add the Fresh Elements: Turn off the heat. Stir in the lime juice, crushed chilies, and the remaining kaffir lime leaves. (Note: Always add lime juice after turning off the heat to prevent it from turning bitter). | |
| 6. Serve: Ladle into bowls, garnish with freshly chopped coriander, and serve hot with steamed jasmine rice. |
