Sunday, September 13, 2009
Tom Kha Gai-Chicken Soup With Coconut Milk And Galangal
Tom Kha Gai or Chicken Soup With Coconut Milk and Galangal is another popular soup from the Thai cuisine. This soup is a milder version compared to the other well known spicy Tom Yum. Some of you probably know that the word “Kha” in Thai means Galangal. Thus, no surprise here that the soup has a distinct galangal flavor. Using a good chicken stock soup base, coconut milk is added together with chicken meat, galangal, kaffir lime leaves, lemongrass, and fried dried chilies. The fried chilies in the recipe provides a smoky flavor to the soup with a slight hint of heat.
Tom Kha Gai - Chicken Soup With Coconut Milk And Galangal
2 pcs (300 - 340 g) Skinless and Boneless Chicken Breast, sliced into bite size
1 inch Fresh Galangal, thinly sliced
2 stalk Lemongrass, crushed
5 Kaffir Lime Leaves, torn
1 tin (400 ml) Coconut Milk
600 ml Chicken Stock
100 g Fresh Straw or Oyster Mushrooms
4 Tbsp Fish Sauce
4 to 5 Tbsp Lime juice
10 Dried Thai Chilies
Coriander Leaves for garnish
Bring the chicken broth to a boil in a large pot. Add the Galangal, Lemongrass and Kaffir lime leaves. Simmer for about 10 to 15 minutes.
Then add the coconut milk and chicken pieces. Bring the soup to a boil and mix in the mushrooms, fish sauce, lime juice and continue to cook for another 15 to 20 minutes.
Meanwhile, fry the chilies with a Tbsp of Oil on a moderate heat until crispy. Then add the chilies to the soup. Serve immediately and garnish with coriander leaves, if desired.