RCI-SP.005.0268.001
Tom Kha Gai
This soup is really sophisticated and unusual. The recipe came from The BestSoups cookbook. It's delicious, but don't be tempted to increase the curry paste as it spoils the delicate flavour.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 2 cans
- 2 cups
- red Thai chile4 unitdiced
- inch fresh galangal root1 unitthinly sliced
- 1 piece
- chicken breasts2 unitthinly sliced (this is easier if the breasts are still mostly frozen when you cut them)
- 1 can
- 4 medium
- 1 stalk
- kaffir lime leaf10 unitthinly sliced
- 1 cup
- 3 tablespoons
- 2 tablespoons
- 2 tablespoons
Method
1
Slice chicken breasts thinly; for easiest slicing, ensure the breasts are mostly frozen before cutting. Set aside.
2
Heat chicken stock in a large pot over medium-high heat until it begins to simmer.
3
Add thinly sliced galangal root, diced red Thai chiles, and ginger piece to the simmering stock, stirring gently to distribute the aromatics.
2 minutes
4
Pour in both cans of coconut milk, stirring well to incorporate. Allow the mixture to come to a gentle simmer.
3 minutes
5
Add the sliced chicken breasts to the simmering broth, breaking them apart gently with a spoon to prevent clumping. Simmer until the chicken is cooked through and no longer pink inside.
8 minutes
6
Drain the strained mushrooms and add them to the pot along with the diced tomatoes if using. Stir to combine.
7
Add the finely chopped lemongrass if using, and adjust the seasoning by stirring in fish sauce and brown sugar, tasting as you go.
2 minutes
8
Stir in the thinly sliced kaffir lime leaves and remove the pot from the heat.
9
Pour in the lime juice and fold in the chopped fresh cilantro gently just before serving to preserve its bright flavor and texture.
10
Divide the soup among four bowls, ensuring each serving has a balanced amount of broth, chicken, mushrooms, and vegetables. Serve hot.