Tom Kha Gai
Chicken and Galangal in Coconut Milk Soup
Ingredients (One serving):
150 grams chicken, cut into bite-size pieces
50 grams slices young galangal
100 grams lightly crushed lemongrass, julienned
100 grams straw mushrooms
250 grams coconut milk
100 grams chicken stock
3 tbsp lime juice
3 tbsp fish sauce
2 leaves kaffir lime, shredded
1-2 bird’s eye chillies, pounded
3 leaves coriander
Health:
Vitamin A, B1, B2, B6, C, E, K, Folate, Copper, Iron, Phosphorus
Preparation: 10 mins
Cooking: 20 mins
Total: 30 mins
Spicy Level: 2
Directions:
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Bring the chicken stock and coconut milk to a slow boil. Add galangal, lemongrass, chicken and mushrooms. When the soup returns to a boil, season it with fish sauce.
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Wait until the chicken is cooked, and then add the kaffir lime leaves and bird's eye chilies. Remove the pot from heat and add lime juice.
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Garnish with coriander leaves.
Tips:
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Keep the heat low throughout the cooking process. High heat will make the oil in the coconut milk separate and rise to the top.
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If you're using mature galangal, reduce the amount.
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Lime juice becomes more aromatic when it is added after the pot is removed from heat.
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Reduce amount of chilies for a milder taste.
