Tom Kha Gai - Chicken coconut soup with galangal

I  love making a simple food. And Tom Kha Gai is one of them. Super simple and quick to make. You can eat it as a starter soup. But as a Thai, I always eat it with rice.🍲🍚😊

I haven’t had this dish for quite sometime because I always make a clear broth base for soup. But when the weather is still cold outside, creamy soup like this is very nice to have. The rich taste of coconut milk that combined with aroma from the herbs is very pleasant. And with the squeezes of lime and sliced chili, it will even help you to fight the cold.

Galangal might only be available in the Asian supermarket. But once you get your hands on one, you can slice it into small pieces and keep it in the freezer for a long time.

By the way, "Kha” means galangal. So if you can't find galangal, I recommend you to just skip it. Don't replace it with ginger. It will give a different taste (bitter-ish) and aroma to the soup. 

Ingredients:

- 300 g. chicken

- 100 g. mushroom

- 100 g. tomato

- 4 slices of galangal

- 1 lemongrass

- 1 large shallot

- 2 kiffir lime leafs

- 250 ml. coconut milk

- 200 ml. water

- 1 1/2 tsp salt

- 1 tbsp lime juice

- 4 stems of corianders

- fresh chili (at your liking)

📣Cooking Tips📣

🍲 Always keep the heat at a medium heat to avoid coconut milk splited.

🍲 Use white mushroom if you want the soup to stay white.

🍲 Don’t cook the tomato for too long. Otherwise, it will be mushy and melted into the soup.

🍲 Turn off the heat before adding lime juice to avoid bitterness in the soup.

🍲 Serve the soup with fine chopped chili and a piece of lime on the side. Don’t add chili into the soup pot.

🍲 (this one is more like Eating Tips) You don’t have to eat the kaffir lime leaf, galangal and lemongrass. They are very hard to chew. We use these herbs only for aroma infusion in the soup. You also can serve the soup without them.

How To Make Tom Kha Gai