Tom Kha kai (Thai coconut chicken soup)

                                                              Tom Kha kai
You need –
  • Chicken stock – 2 cups
  • Thick coconut milk – 1 cup
  • Boneless chicken meat – 125 grams
  • Lemon grass stalk – 1, bruised
  • Galangal  – 12 thin slices (if you cannot find this use fresh ginger)
  • Lime leaves – 2
  • Garlic cloves- 1 big, crushed
  • Shiitake Mushrooms (or button mushrooms)– 125 grams , thinly sliced
  • Fish sauce – 1 tablespoon
  • Freshly squeezed lime juice- 1 ½ tablespoons
  • Spring onions – 1, thinly sliced
  • Coriander leaves – 2 tablespoon minced
  • Chilies – 3 sliced.
  • Salt and pepper – as per taste
Tom Kha kai
How to –
  • In a pan, bring the chicken stock, half the coconut milk and chicken slowly to boil.
  • Add the lemongrass, galangal/ginger, chilies, lime leaves, garlic, salt and pepper, Stir well and bring to boil again.
  • Reduce the heat to low and simmer uncovered for 15 minutes or till the chicken is cooked, stirring occasionally.
  • Add in the mushrooms and cook for another 5 minutes. Add in the other half of the coconut milk.
  • Turn off the heat when the soup is about to boil. Add the fish sauce and lime juice. Mix well.
  • Into the serving bowls; season with spring onion and coriander leaves. Serve hot.

                                                                               Tom Kha kai


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