Tom Kha Gai – a Thai Coconut and Chicken Soup

tom kha gai

‘Tom Kha Gai’ is one of the most delicious Asian soup I had ever tried. And, as the name suggests, the base of this soup is coconut milk and you cannot make it with out this. It has an intense and aromatic flavour, and has a rich and creamy touch from the coconut milk.

As per the wiki – Tom Kha Gai means, ‘Chicken Galangal Soup’ which is a spicy and sour soup with coconut milk in Thai Cuisine.

This recipe is adapted from a lovely blog by Mark Wiens – http://www.eatingthaifood.com/blog/. Do have a look at his bog for some amazing Asian Recipes.

I have done a few changes in the quantity to suit my taste and requirement. I just love Thai Food. So the coming few days I will be posting few Thai recipes, that I have recently tried. Hope you like this authentic Thai Soup post. Do give it a try, and do let me know your feedback on it. Thanks for Visiting.

Cheers,

Priti

tom kha gai 1

Serves – 3

Ingredients:

300 gms   Chicken Breast ( cut into medium size chunks )

3 cups   Coconut Cream / Coconut Milk ( i used the can one)

1 1/2 cup   Hot Water

1 tbsp   Galangal / Ginger ( cut into thin slices )

1 stalk   Lemon Grass  ( remove skin and cut into 2 inch pieces )

1 cup    Button Mushrooms ( clean and cut into half )

1-2   Thai Chilli ( thin sliced )

1/2   Shallot / Red Onion ( cut into cubes )

1   Tomato ( cut into cubes )

2   Kafir Lime Leaves (remove stem and break with hands )

2 tbsp   Lemon Juice

2-3 tbsp   Basil leaves

1 tsp   Fish Sauce ( optional )

1 tsp Brown Sugar ( optional )

Coriander leaves for Garnish

tom kha gai 2

Method:

  1. In a bowl mix coconut cream (can) and hot water till combined.
  2. Turn on your gas to medium heat and take half of the diluted coconut milk in the sauce pan and place on the heat. Immediately add galangal and the lemon grass.
  3. Coconut milk is a very delicate ingredient. And, you will need to stir it gently and in the same direction in order to avoid it to clump or curdle, when you boil it.
  4. Just before the coconut milk comes to a boil add chicken pieces, Thai red chilies and the remaining diluted coconut milk.Give a stir and reduce the heat to medium low.
  5. After a min add mushrooms and give a stir once.
  6. Now add shallot, tomato, kaffir lime leaves, fish sauce and salt to taste. Mix.
  7. Reduce the heat to low and cook your tom kha gai for further 5 to 10 mins. Give a gentle stir in between and make sure it doesn’t come to full boil.
  8. Do a taste test now. Add the Basil leaves and cook for another 2-3 mins and turn off the gas.
  9. Remove the lemon grass from your soup and add lemon juice and coriander leaves to it. Mix gently and serve hot.

Notes:

  • You can use 4 1/2 cup of freshly pressed thick coconut milk for this recipe. Just skip the can coconut milk and water in that case.
  • Coconut milk is a very delicate ingredient. And, you will need to stir it gently and in the same direction in order to avoid it to clump or curdle, when you boil it.
  • Vegetarians can skip chicken and fish sauce and follow the same recipe. You can add in lil more mushrooms and can also include any other veggies of your choice like tofu, brinjal or baby corn.
  • Original recipe calls in for an oyster mushroom. But I have used button mushrooms as that’s what was available at home.
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