Tom Kha Gai

Chicken and galangal in coconut milk soup
Serves 4

Soup is a favorite component of the Thai meal and can be broth-based and light or very rich and sweet, as is this coconut milk and cream based combination. The chilis here render the overall effect hot, but not searingly so. The whole kaffir lime leaves, if soft enough when cooked, are to be eaten.
4 cups coconut milk

2 stalks lemongrass, cut in 2 inch pieces and smashed

6 thin slices fresh galangal

1 pound chicken breast

4 fresh kaffir lime leaves, center vein of each removed

6 small fresh red or green chili peppers, lightly smashed

2 tablespoons nam pla (fish sauce)

2 tablespoons lime juice

Coriander sprigs for garnish
In a medium saucepan, heat coconut milk over medium heat until gently simmering. Add lemongrass and galangal and simmer uncovered, 5 minutes or until fragrant.

Cut chicken into 1/4 inch slices. Add to simmering coconut milk and bring to boil over medium high heat. Reduce heat to medium and cook, stirring frequently, 3 to 4 minutes, or until chicken is just firm. Stir in lime leaves, chilis and cook over medium high heat, 1 to 2 minutes.

Spoon soup and ½ teaspoons each of nam pla and lime juice into 4 soup bowls. Garnish with coriander sprigs, and serve immediately.
Conversion chart
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
Live chat