Tom Kha Gai
Coconut Chicken Soup“Kha” is the Thai word for galanga, an herb that resembles ginger but tastes nothing like it. Galanga is very spicy and herbaceous, with a strong pine scent. It’s refreshing and the backbone of this delicious soup. There’s much debate about chicken breast versus thigh. I personally love chicken thighs, and they would work in any of my recipes. Feel free to play around with the ratio of coconut milk to stock. If you want a creamier soup, up the coconut milk.
Ingrediënten
- 3 cups Thai Chicken Stock
- 1 stalk lemongrass tough outer leaves discarded, sliced thinly on the bias
- 3 kaffir lime leaves torn, plus more for garnish
- 3 –5 thin slices galanga
- 2 –4 dried Thai chilies or chilies de arbol depending on desired heat level (see Pro Tip)
- 1 tsp granulated Chinese chicken powder
- 6 oz 170 g boneless, skinless chicken breasts, cut into thin slices
- 1 15-oz [425-g] can whole peeled straw mushrooms, drained and rinsed
- 5 tbsp 75 ml fish sauce
- 3 –5 tbsp 45–75 ml fresh lime juice
- 1 14-oz [414-ml] can full-fat coconut milk
- 1 tbsp 15 g chili paste in soybean oil
- 1 cup 90 g cabbage, large dice Cilantro leaves, for garnish
Instructies
- Bring the Thai Chicken Stock, lemongrass, kaffir lime leaves, galanga and dried chilies to a simmer over medium-high heat in a 3-quart (2.
- 8-L) saucepan.
- When the broth is simmering, add the chicken powder, chicken and mushrooms and simmer for 2 to 3 minutes, or until the chicken is almost cooked through.
- Stir in the fish sauce, lime juice, coconut milk and chili paste.
- Because the chili paste is thick, it works well to use a whisk to help break it apart and incorporate it into the soup.
- Add the chopped cabbage and cook until just tender, about 1 minute.
- Divide the soup among serving bowls and garnish with the cilantro.
Notes / Tips / Wine Advice:
Pro Tip:
If you like your soup spicy, substitute the dried chilies with fresh Thai chilies.
