Tom Kha Gai (Thai Coconut Chicken Soup)

I would like to introduce Tom Kha Gai (Thai Coconut Chicken Soup), my husband loves this soup very much.  I guarantee, no spicy (if you don't want), but can be if you love too.  Tom Kha Gai isn't just any dish, it's one of my ten most favourite dishes in the world.

• Tom Kha Gai is a soup made of chicken cooked in coconut milk, which has been infused with galangal, lemongrass and kaffir leaves.  Let me explain a bit further about the name of this soup, then you will be more understanding the name of this dish.  Cooked = Tom (it doesn't always mean Tom), galangal = Kha, and the last one which is chicken = Gai, so that's why we call Tom Kha Gai.

• Tom Kha Gai is seasoned primarily with lime juice and fish sauce. Don't use vinegar, you will destroy the taste of the dish.  Palm or coconut sugar is not necessary because you get the natural sweetness from the coconut milk, that's enough, however I don't stop you if you prefer.

Some restaurants have been added roasted chili oil or Nam Prik Pao (Thai chili jam) to Tom Kha Gai, that's quite strange to my eye and tongue.  The authentic Tom Kha Gai isn't added those things.  Shall we go to the recipe?

 

Ingredients: Serves 2 as the main entree, or 6 as an appetizer)

3 cups good-quality chicken stock

2 skinless chicken breasts, sliced

4 lemongrass stalk

8 kaffir lime leaves (fresh or frozen)

2 thumb-size piece galangal or ginger, grated

Deseed 1-3 fresh bird's eye chilies (more or less depend on

your preference)

1 can good-quality coconut milk, I normally use TCC Premium     

      Coconut milk product from Thailand, and I tried many brands.  This is
      the best, please see a picture of the product.

2 Tbsp. of lime juice (more or less depend on your preference)

2 Tbsp. of fish sauce

1 tsp. brown sugar (optional, according to taste)

handful fresh coriander leaves

mushroom and/or cherry tomatoes

     

Instructions:

1. Prepare your fresh herbs by slicing the galangal into paper-thin rounds, cutting the lemongrass into 2-3 inch lengths and bruising with a mortar and pestle or back of a chef's knife, and tearing the kaffir lime leaves in half or quarter pieces, deseed your chili and thinly slice; set aside
2. Chicken, slice finely
3. Mushroom cut into bite-sized pieces, cherry tomatoes slice on top and make across cut
4. Preheat your saucepan or pot, then add half of coconut milk until boiling
5. Add chicken sliced, follow by chicken stock, lemongrass pieces, kaffir lime leaves, and galangal slices
6.  Add another half of coconut, mushroom and cherry tomatoes
7. Simmer for 10 to 20 minutes, until a the aroma of the herbs is fairly strong, but be careful not to overcook it
8. Stir gently to ensure that the chicken is evenly cooked ( if you want more liquid add pain water)
9. Remove the herbs with a strainer, allowing the thinly sliced chili to remain in the pot. 
10. Add lime juice, fish sauces and thinly chili sliced, and palm sugar (if like).  The predominant favours should be hot and sour with more subtle saltiness and creaminess(sweet of coconut milk)

Hey! We go, it's all done, serve with hot jasmine rice. Enjoy!!