Tom Kha Gai
(Thai Chicken Coconut Soup)
*******
This is the creamy popular soup from Thailand. I love to shop for ingredients to make this soup.
Galangal, which looks similar to ginger, and the
kaffir leaves, are in the refrigerated section of Asian markets. Lemongrass stalks and Beech mushrooms are in the produce isle. This recipe is
adapted from my old tiny cookbook, Thai Cooking Made Easy, by Sukhum
Kittivech. It wasn't flavorful enough for me, so in this recipe I add a lot more fish sauce, lime juice, fresh mushrooms, coconut cream, and tomatoes.
1½ C canned coconut milk Thai Kitchen brand (or 3/4 C coconut milk & 3/4 C coconut cream)
½ C water
1-quart chicken stock, homemade
1 stalk lemongrass, white part only, cracked open w/ flat
side of knife, 1-inch pieces
4 Kaffir lime leaves, hand torn
4 slices galangal
2-6 Thai chilies, small, halved lengthwise
½ lb boneless chicken, cut in strips
1 3.5 ounce bunch of Beech Mushoooms (Bunashimeji) or 20 canned straw mushrooms
1 tomato cut into wedges and halved again (optional)
1 tomato cut into wedges and halved again (optional)
1/4 C fish sauce (Tiparos brand is gluten free, Three Crabs brand is NOT)
1/4 C lime juice
1 TBL sugar
1 TBL chopped green onion
¼ C chopped cilantro
Salt, pepper, and sugar to taste
- Bring
coconut milk, water, stock (if using—it’s optional), lemon grass (peel layers apart before adding), kaffir
leaves, galangal and chilies to a boil.
- Add
chicken, mushrooms, fish sauce, lime juice and sugar.
- Cook
until meat changes color. Sprinkle
with green onion and cilantro.
Serve.
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