Tom Kha Kai
Tom kha kai (or tom kha gai) is a Thai soup with the distinct, very Thai flavor of galangal, a rhizome somewhat similar to ginger. Kha means "galangal" in Thai. This version of the soup is made with chicken (kai or gai).
Total Time
½ hour
Servings
5
2½ cups (600 ml) coconut milk
3¼ cups (775 ml) chicken stock
4 stalks lemongrass, cut into 1-inch (2.5 cm) pieces or split lengthwise
2 x 1-inch (5 x 2.5 cm) cube galangal, sliced thin
3–4 mini Thai bird chilies, finely chopped
400 g chicken, cubed
1 medium onion, quartered
1 tomato, quartered and peeled
1 cup (150 g) mushrooms, sliced
1½ teaspoon sugar
¼ teaspoon pepper
3 tablespoons lime juice
2 tablespoons soy sauce
4 tablespoons cilantro
Bring stock and coconut milk to a boil.
Add lemongrass, galangal, chilies, sugar, and pepper.
Add onion, tomato, chicken bits, and mushrooms.
Keep at a rolling boil for 4 minutes.
4 minutes
Remove the pot from the heat.
Stir in lime juice and soy sauce.
Garnish with cilantro and chilies.
- •You can substitute ginger, as galangal and ginger are similar, but the flavors are different.