Spicy and Sour Coconut Chicken Soup (Tom Kha Gai)
Spicy and Sour Coconut Chicken Soup
(Tom Kha Gai)
- 2 cups coconut milk
- 1 1/2 cups chicken stock
- 1 lemongrass stalk, slightly pounded and cut into 1-inch pieces
- 10 slices galangal (1-inch in diameter)
- 6 kaffir lime leaves
- 12 oz. chicken breast or thigh, sliced
- 1 cup fresh mushrooms, button or cremini, quartered
- 4 tablespoons fish sauce
- 5 tablespoons lime juice, freshly squeezed
- 1 tablespoon roasted chili jam (nam prik phao)
- 2-4 Thai bird chilies, or to taste, lightly crushed
- 2 tablespoons cilantro, coarsely chopped (optional)
- 2 tablespoons sawtooth leaves, coarsely chopped (optional)
- In a pot, combine coconut milk, chicken stock, lemongrass, galangal, kaffir lime leaves and sliced chicken; bring to a boil and reduce heat to a simmer for a few minutes. Add mushrooms and continue cooking until the chicken is cooked and tender (about 2-3 minutes).
- Return to boil, stir in fish sauce, lime juice, roasted chili jam and chilies.
- Turn off heat and adjust seasoning; transfer to a soup bowl, garnish with cilantro and sawtooth leaves (if using).
Note The proportion of coconut milk to chicken stock in this recipe is flexible. If you like the soup thicker and richer, you can reduce the chicken stock and add more coconut milk instead.
Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn.