Tom Kha Gai (Thai Chicken Coconut Soup)

This recipe is a request from Mrs.Tina. I’m sorry to post it late but I wanted to move my website. I hope you already get the package of instant soup. This soup is easy to make but it isn’t easy to find the ingredients in the winter

Ingredients:
2 boneless skinless chicken breasts, cut into bite size (You can substitute with shrimps, tofu, or pork)
6 mushrooms, sliced (You can substitute with cabbage)
1 cup chicken stock
1 can (14 ounce) coconut milk (Not coconut cream)
2 inch cube galangal, sliced thinly (You can buy from Oriental store at frozen food section)
3-4 fresh kaffir lime leaves, torn in half
2 stalks fresh lemongrass, sliced (In summer you can get it from me)
2 tablespoons fish sauce
1 whole fresh lime juice
½ teaspoon sugar (to cut down the flavor, normally they use MSG)
Fresh birdseye chili (Thai chili peppers), slices or crushed (optional)
Cilantro leaves to garnish

** Don’t’ worry if you add too much galangal, lime leaves, or lemongrass; they don’t have a lot of flavors, it is just for smell.**

Frozen galangal


You must have.

Sliced galangal and lemongrass. For the lime leaves you need to pull the middle stem from the leaves.

Direction:
1. Combine chicken stock, coconut milk, galangal, lemon grass, and lime leaves in a saucepan and heat to boiling.

Add the chicken, fish sauce, and sugar. Simmer about 5 minutes or until the chicken is cooked. Add mushroom cook; until mushroom is tender.

2. Remove large saucepan from the heat. Squeeze lime juice into the soup. (Don’t add lime juice when the soup is cooking on the stove because it will taste bitter) Pour the soup into the serving bowl. Garnish with chopped cilantro and chili pepper. Serve!