Tom Kah Gai is one of the most favorite soups of Thai food. In my view Tom Kah Gai is a queen of soup because of the soft chicken meat in a white coconut milk soup and of course with the fantastic mixed taste between sour and a bit sweet from coconut milk. It’s not only delicious but it’s also a healthy dish as it contains many kind of herbs.It’s good for children and someone who can’t eat spicy but if you like a spicy soup you can add a few more chilies and some lemon juice it will be more seasoning. Serve it with rice.
Note: the following recipe is for chicken, but beef, fish and pork can be substituted! Tom Kah Gai can be served as part of a meal, or can be a meal in itself.
Ingredients:
500 grams chicken breast, cut into small chunks
200 grams straw mushrooms
3 stalks fresh lemongrass, thinly sliced
3 tablespoons galangal, thinly sliced
2 medium tomatoes, cut into 4 pieces
10 kaffir lime leaves
4 peeled shallots, crushed
2 tablespoons garlic, crushed
3 tablespoons spring onion, chopped
7 Thai peppers (prik kee noo),little crushed
3 tablespoons lemon juice
2 tablespoons fish sauce
1 cup water
½ cup fresh milk
2½ cups coconut milk
Cooking instructions:
1. Heat the coconut milk into a medium sized pot over medium high heat then bring it to boil.
2. Add sliced lemongrass, sliced galangal, kaffir lime leaves, shallots and garlic in to the pot and reduce the heat for simmering about 5 minutes.
3. Turn the heat to high then add water brings it to boil. Add chicken, tomatoes and straw mushrooms and boil it until the shrimp are cooked for about 2 minutes.
4. Remove it from the stove; add fresh milk, Thai peppers, spring onion, fish sauce and lemon juice and stir.
5. Fill it in a bowl and serve while it’s hot with rice.
Tips:
For soft chicken meat, pour the lime juice on the chicken and let stand while you prepare the rest of the soup.
