|Tom Kha Kai|
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).
- Serves five.
- 2½ (600 ml) cups coconut milk
- 3¼ (775 ml) cups chicken stock.
- 4 stalks lemongrass, cut into 1" (2.5cm) bits or split lengthwise
- 2" x 1" (5cm x 2.5cm) cube, thin sliced galangal - Note: one can substitute ginger, as galangal and ginger are similar, but the flavors are different.
- 3-4 mini 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
- 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.
For one bowlEdit
- ⅓ cup (80 ml) coconut milk
- ⅔ cups (160 ml) chicken stock
- ½ stalk lemongrass (cut into 1" bits)
- 3 thin slices galangal (or ginger, but see above note)
- 1 mini chili, finely chopped
- 6 cubes chicken
- ¼ onion
- ⅓ tomato, halved and peeled
- 1 mushroom, cut into 6 pieces
- ¼ tsp sugar
- ⅛ tsp pepper
- dash lime juice
- dash soy sauce
- Always wash your hands with soap immediately after you are done cutting chili peppers.