Cookbook:Tom Kha Kai
| Tom Kha Kai | |
|---|---|
| Category | Thai recipes |
| Servings | 5 |
| Time | ½ hour |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Thai Cuisine
Tom kha kai (or tom kha gai) is a Thai soup with the distinct, very Thai flavor of galangal, a rhizome somewhat similar to ginger. Kha means "galangal" in Thai. This version of the soup is made with chicken (kai or gai).
Ingredients edit
- 2½ cups (600 ml) coconut milk
- 3¼ cups (775 ml) chicken stock
- 4 stalks lemongrass, cut into 1-inch (2.5 cm) pieces or split lengthwise
- 2 x 1-inch (5 x 2.5 cm) cube galangal, sliced thin
- 3–4 mini Thai bird chilies, finely chopped
- 400 g chicken, cubed
- 1 medium onion, quartered
- 1 tomato, quartered and peeled
- 1 cup (150 g) mushrooms, sliced
- 1½ teaspoon sugar
- ¼ teaspoon pepper
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 4 tablespoons cilantro
Procedure edit
- Bring stock and coconut milk to a boil.
- Add lemongrass, galangal, chilies, sugar, and pepper.
- Add onion, tomato, chicken bits, and mushrooms.
- Keep at a rolling boil for 4 minutes.
- Remove the pot from the heat.
- Stir in lime juice and soy sauce.
- Garnish with cilantro and chilies.
Notes, tips, and variations edit
- You can substitute ginger, as galangal and ginger are similar, but the flavors are different.
Warnings edit
- Always wash your hands with soap immediately after you are done cutting chili peppers.