Tom Kha Kai is a delicious Thai soup prepared mainly with coconut milk and Galanga, it's a broth with a lemony flavor but not sour, a real explosion of flavors.

Summary

Description
Tom Kha Kai Recipe
The Tom Kha Kai recipe explained in video

Description

Tom Kha (in Thai: ต้มข่า) means ' galanga soup' , Tom = Broth and Kha = Galanga, Kai = chicken.

English speakers write it Tom kha Gai.

Galanga is a rhizome plant of the Zingiberaceae family like ginger.

The Galanga rhizome is widely used in Thai cuisine, it's a medicinal plant that has aphrodisiac, digestive and anti-viral properties.

Galanga Rhizome

Tom Kha Kai recipe, coconut milk chicken soup with lemon

Authentic Tom Kha Kai recipe

Tom Kha Kai (ต้มข่า ไก่) is a popular Thai soup, which is eaten more like a curry than a soup.

It's a coconut milk-based dish, so rich and creamy, full of delicious and well-balanced flavor.

Preparation Time10

Active Time 20

Total Time30

Dish type: Soup

Cuisine: Thai: all over the country

Keyword: Galangal, Soup

Yield:

Calories:

Materials

Ingredients for Tom Kha Kai

400 g chicken 2 breasts
6 cups coconut milk (If you use a can of coconut milk, you can add water to make it less thick)
1 inch galangal
3 stalks lemongrass
1 white onion a large one or two small ones
2 tomato
6 leaves kaffir lime
200 g oyster mushrooms
5 - 10 Thai chilies
1/2 teaspoon salt
4 tbsp lime juice
1 bunch cilantro

Instructions

Preparing Tom Kha Kai

First, take a thumb-sized piece of galangal, cut off the stems, and slice the root into thin slices.
This can be a bit tricky, so you may need to crush it with the top of your knife using your palm.
Next, take your lemongrass, cut off the bottom, remove the outer layer of the skin, and then cut it diagonally into bands about 1 inch wide.
This will help release its incredible fragrance.
Heat a saucepan over medium heat, and add about 3 cups of coconut milk.
Add the sliced galangal and lemongrass to it.
When your coconut milk starts to heat up, go back to your cutting board and slice the chicken into thin strips.
Slice the chicken into medium-sized pieces - they can be large.
Just before the coconut milk starts to boil, add the chicken, then add the other 3 cups of coconut milk.
Now, turn the heat down to a medium level, because you don't want the coconut milk to heat up too quickly or burn.
Prepare your Thai chilies by removing the stems, then slice them diagonally.
Add them directly to the soup.
Stir the soup, then add the oyster mushrooms
Your coconut milk should not boil, keep it on low heat.
Because coconut milk is so delicate, when you stir, make sure to move your spoon in one direction, otherwise you run the risk of the coconut milk being too shaken and it will start to curdle.
Be gentle with the coconut milk.
Return to your cutting board and peel and slice 2 small white onions into thick quarters (if your onion is really big, use only 1).
Then, put the onions in the soup.
Next, cut your tomatoes in the same way as your onions, into thick wedges.
Wait until your tom kha kai is about to boil, then add the tomatoes.
Take the kaffir lime leaves, crush them, crumple them with your hand to release their flavor and throw them directly into the soup.
Now add about ½ teaspoon of salt to start (taste to see if it's enough).
Stir your tom kha kai slowly and gently, for about 5 to 10 minutes, making sure it's not boiling - and if it is - lower the heat.
Make sure the chicken, onions, tomatoes, and other ingredients are fully cooked, but don't overcook the coconut milk.
After about 5 to 10 minutes of cooking, turn off the heat completely.
Return to your cutting board, cut a handful of fresh cilantro, and add it to the soup.
The cilantro will cook in the already hot soup.
The final step is to put some lime juice in a separate bowl, then add about 4 tablespoons of lime juice to the tom kha kai.
And it's ready to be served.
Make sure to do a taste test to ensure it's salty and sour enough.
You may need to add a bit of salt or lemon juice to get the flavor you want.