Monday, April 23, 2012


A-Z Soups
If you find citrus and ginger overtones delightful in food, you are sure to love Tom Kha Gai, a flavorsome Thai coconut chicken soup. Tom Kha Gai, among Thailand’s most popular soups, may be served at the beginning of a meal or even as the entrĂ©e, perhaps with noodles. One thing about the foods of Thailand – they all have a sense of taste balance, including sweet, salty, tangy and savory references all together. This unique Thai coconut chicken soup is bursting with exotic flavour.

Tom Kha Gai - Thai Coconut Chicken Soup                         Serves 4

1 pound boneless and skinless chicken (breast or thighs, cut into strips)
2 cups of chopped mushrooms, assorted varieties is fine 
2 cups coconut milk
2 cups water or chicken stock
1 stalk lemongrass, cleaned and cut into 3-inch lengths and pounded
6 kaffir lime leaves, lightly bruised or substitute ½ teaspoon grated lime rind
6 slices galangal, if unavailable, substitute fresh ginger *
4 small, whole, red chilies (lightly pounded) or 1 teaspoon chili garlic sauce or ½ teaspoon cayenne powder
4 basil leaves, cut into long strips or ½ teaspoon dried but fresh is better here
1 teaspoon brown sugar

3 tablespoons fish sauce
2 1/2 tablespoons lime juice (or to taste)

2 tablespoons chopped coriander leaves


Place coconut milk, water, lemongrass, kaffir lime leaves, galangal, chilies, basil and brown sugar, into a pot and bring it to boil.

Add mushrooms and chicken and cook on medium heat for a few minutes or until the chicken is cooked through. Add lime juice and fish sauce.

Put chopped coriander on soup when serving.

* The galangal is preferred over the ginger in this soup because galangal’s flavour is a little different and more authentic. But if you cannot get galangal, use ginger.


Kalyani said...

yum yummy soup ... had this soup in a restaurant ........

Joyce said...

Thai Green Curry is pretty much my favorite food in the universe : ) Looking forward to trying this recipe...I have an assortment of coconut-thai flavored recipes!

anthony stemke said...

KALYANI: I remember the first time I had this in a restaurant, I was amazed at the taste.

JOYCE: I like green curry, yellow curry and red curry. I like curries even Chinese-fusion curries. Your spouse is lucky (in my opinion), he gets to travel to Asia a lot.

Lynn Proctor said...

this sounds perfect on a usually chilly cloudy day like today!

Pat Hatt said...

Looks like a mighty fine soup

Nate Wilson said...

Thai soup? Now you're talkin'.

Although, I never get any other Thai dishes to taste quite right (they taste okay, just not like they're supposed to), so I think I'll continue to get my soup from restaurants. Unless you might ship me some...

anthony stemke said...

LYNN PROCTOR: The aroma is so welcoming.

PAT HATT: Is. Thanks.

NATE WILSON: Don't have enough info to go on. Important though, is that balance I mentioned, between sweet, salty etc.
Please make this soup, it should taste as good (probably better) than your local Thai restaurant, unless you live in Bangkok.

ladydragonfly said...

I love Thai food and this soup is amazing!

rch said...

sounds interesting, I've never tasted thai but always wanted to because of the balance you speak of, most american fare is one dimensional at best.

Anonymous said...

Looks good.

anthony stemke said...

LADYDRAGONFLY: Yes, it is an amazing soup.

RCH: I agree with you and hope you will try this soup.

SUSANNE DRAZIC: Tastes good too.

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