Tom Kha Gai Soup
Soups • Thai
Description
Do not substitute galangal with ginger root — they have completely different flavors. I only use salt in the recipe when making the basic chicken broth.
Ingredients
- Coconut Milk 0 fl oz
- Chicken Broth 3 cups
- Shallot 3 heads
- Garlic 3 cloves
- Fresh Mushrooms 1 cup
- Fish Oil 2 tablespoons
- Lime Juice 1 tablespoon
- Baby Corn 5 oz
- Tomatoes 2 pieces
- Cilantro 1 bunch
- Salt to taste
- Palm Sugar 1 teaspoon
- Thai Bird's Eye Chili 2 pieces
- Lemongrass 3 stalks
- Galangal 1 piece
- Kaffir Lime Leaves 3 pieces
- Poultry 15 oz
Step-by-Step Guide
Step 1
Add roughly chopped lemongrass, shallots, garlic, part of the cilantro, lime leaves, galangal, and chili with seeds (it’s better to cut it in half) to the chicken broth. Add sugar. Bring to a boil, then simmer for about 15 minutes.
Step 2
Strain the broth through a sieve to remove the cooked ingredients (they will no longer be needed).
Step 3
Slice the mushrooms, chicken, and corn, and add them to the pot with the broth. Pour in the coconut milk and fish sauce (to taste; I usually add a couple of tablespoons). Cook until the chicken is done.
Step 4
Add the chopped tomatoes, the remaining cilantro leaves, and lime juice to the soup. Bring to a boil. Remove from heat.
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