RCI-SP.005.0269.001
Tom kha kai
(or tom kha gai) is a Thai soup with the distinct, very Thai flavor of galangal, a rhizome somewhat similar to ginger. means "galangal" in Thai. This version of the soup is made with chicken (kai or gai).
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- (600ml) cups coconut milk2½ unit
- (775ml) cups chicken stock.3¼ unit
- lemongrass4 stalkscut into 1" (2.5cm) bits or split lengthwise
- "x1" (5cm x 2.5cm) cube2 unitthin sliced galangal - note: one can substitute ginger, as galangal and ginger are similar, but the flavors are different.
- mini chilies3-4 unitfinely chopped
- chicken400 gcubed.
- onion1 mediumquartered
- tomato1 unitquartered and peeled
- (150g) mushrooms1 cupsliced
- 1½ teaspoon
- ¼ teaspoon
- 3 tablespoons
- 2 tablespoons
- 4 tablespoons
Method
1
Bring stock and coconut milk to a boil.
10 minutes
2
Add lemongrass, galangal, chilies, sugar and pepper.
2 minutes
3
Add onion, tomato, chicken bits, and mushrooms.
2 minutes
4
Keep at a rolling boil for 4 minutes.
4 minutes
5
Remove the pot from the heat.
1 minutes
6
Stir in lime juice and soy sauce.
1 minutes
7
Garnish with cilantro and chilies.
2 minutes