Cooking For Family & Friends

Tom Kha Gai is a Thai soup that’s coconut-milk based with chicken. “Gai” means chicken in Thai. “Tom” means soup. The soup is comprised of various Thai aromatics such as galangal, kaffir lime leaves, lime, lemongrass, and red Thai chilies. It’s a lovely soup to eat when the weather is colder and depending on how many chili peppers you add, can temporarily cure you of your sinuses!

It’s worth noting a few things on the aromatics – galangal is a root that looks very similar to ginger, but they’re two very different flavors. Ginger is spicy and sharp whereas galangal has a more aromatic and less sharp flavor. Galangal is more subtle in flavor and lends an almost tart flavor.

Kaffir lime leaves can be difficult to find – you’re best chance is finding fresh or frozen leaves at your local Asian grocer. Lemongrass is a little easier to find – if not fresh, you can find them frozen in your local Asian grocer. Tip for all these aromatics – you can store them in the freezer and defrost as you use them. Just wrap them up well in plastic or keep them in an airtight container.

This soup is comforting and rich but does not feel as rich as a cream-based soup. Coconut milk is lighter and plant-based so is ideal for the lactose intolerant!

Ingredients:

1 can unsweetened coconut milk

2 cups water or chicken stock

1/4 cup loosely chopped cilantro

1 stalk fresh or frozen lemongrass, outer stalks peeled and smashed

2 inch slice of galangal, halved

1-2 Thai red chilies, smashed (optional)

3-4 kaffir lime leaves, ripped in half

2 tablespoons of fish sauce

1-2 teaspoons of palm sugar

2 limes

2-3 chicken thighs or 1 cornish hen, quartered

1/2 cup sliced mushrooms of choice – shitake/crimini/etc

Directions:

1. Pour water into pot and throw in galangal, thai chilies, smashed lemongrass, kaffir lime leaves. Simmer for 10 minutes.
2. Add chicken to water and simmer for another 10-15 minutes, or when chicken is almost fully cooked. Add the coconut milk (can add less if you prefer less creamy), and add fish sauce and palm sugar. Simmer on low (do not boil) until chicken is fully cooked. Add mushrooms. Continue to add fish sauce and palm sugar to your liking
3. Add lime juice (start with 1 lime), and if you prefer more tart, add the second lime juice. Top with cilantro and serve.