authentically thai
Tom Kha Gai
Overview
As authentic as it can get
Tom Kha Gai is a staple soup in Thailand and enjoyed throughout all regions of the country. I learned to make this on a small island in Thailand with a chef who taught traditional Thai cooking to multiple Master Chefs. Whether you’re looking for a rainy day soup, something to bring a little heat into the kitchen, or something to serve up to your friends at the next potluck, look no further.
Ingredients
2- 4 Chicken Breasts
cut into pieces or sliced like in the recipe video
1 cup Cherry Tomatoes
8 Tbsp Galangal
part of the ginger family
4 Lemongrass Sticks
cut thick or ~4 Tbsp frozen thin sliced
Small bunch of Coriander Root
you can also use cilantro
Small bunch of Spring Onion
cut into ~1″ pieces
4 cups Coconut Cream
Cilantro/Coriander Leaves
for garnish
1 cup Mushrooms
8 Kaffir Lime Leaves
4 – 6 Shallots
cut thick
8 – 12 Thai Chilis
some whole and some cut
3.5 Tbsp Tom Yum Paste
3.5 Tbsp Fish Sauce
2 cups Chicken Broth
Lime Juice (to taste)
Instructions
Step 1
Add coconut cream and chicken broth to a pot and bring it to a boil (referred to as “coconut milk” in the video)
Step 2
Cut galangal into pieces and add to a cheesecloth with your lemongrass and add to pot (if the lemongrass is cut into thicker pieces you can add it straight to the pot – I’ve found when using thin sliced it melds better in a cheesecloth)
Step 3
Cut cilantro/coriander to separate the root from the leaves, “squish” the roots and then add them to your pot
Step 4
Slice a few Thai Chilis lengthwise, leaving mostly intact, and add them to your pot
Step 5
Tear your kaffir lime leaves so the leaf is separated from the stem and add them to your pot
Step 6
Slice up your shallots, mushrooms, and tomatoes and add them in
Step 7
Add in your Tom Yum paste
Step 8
Slice up your chicken, add it to the pot, and cook the soup until the chicken is fully cooked (stirring occassionally)
Step 9
Add in your fish sauce, give it a good stir, then add in your green onions
Serve!
Serve up your soup garnished with those coriander/cilantro leaves and a fresh squeeze of lime juice