Tom Kha Gai soup or Tom Kha Kai is one of the most popular traditional soup in Thai and Lao cuisine. The name of the soup literally means “chicken galangal soup”. Galangal it’s a plant species in the Zingiberaceae (ginger) family. Galangal rhizomes are used in traditional Asian cuisine.
The other ingredients of Tom Kha Gai soup is coconut milk, lemongrass, kaffir lime leaves, fish sauce, chili pepper and straw mushrooms. Combination of all spices gives the soup sour, sweet, hot and salty tastes at the same time. If you, the same as me, can’t find all ingredients, you could replace straw mushrooms with shiitake or other mushrooms; kaffir lime leaves with lime zest, galangal rhizome with ginger.
Tom Kha Gai soup video
- 100 g (3½ ounces) mushrooms (straw mushrooms, shiitake, oyster mushrooms or other mushrooms)
- 200 g (7 ounces) chicken fillet
- 2 white parts of green onion
- 1,5 cm (½ inch) lemongrass stem
- 1 small red chili pepper
- ½ lime zest, grated on a small grater
- 400 ml (12/3 cups) coconut milk
- 50 g (2 ounces) fresh ginger, grated
- ¼ cup lime juice
- ¼ cup fish sauce
- 1 teaspoon sugar
- few twigs of fresh coriander
Let’s get started!!!
- Rinse, dry and peel mushrooms. Dice mushrooms into medium sized cubes. Cut chicken fillet into thin slices. Trim onion, lemongrass and chili pepper and cut into rings.
- Pour coconut milk into medium saucepan and place on a high heat. Bring to a boil and add mushrooms, lemongrass, onion, chili pepper, lime zest and ginger. Cook, lightly stirring, about 2-3 minutes, until appearance of flavor.
- Add fish sauce and lime juice. Bring to a boil. Then put chicken fillet and add sugar. Cook about 10 minutes on a high heat.
- Serve Tom Kha Gai warm in soup plates and decorate with fresh coriander leaves.
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