THAI COCONUT AND CHICKEN SOUP - TOM KHA GAI

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 entrée, 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.

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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

Method:

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.