Sundaland Recipes

Tom Kha Gai is originating from Thailand, this soup is known for its rich, creamy and aromatic flavors. "Tom" refers to the boiling process, while "Kha" means galangal, a key ingredient in this dish. "Gai" translates to chicken, which is the main protein used. 
This soup is a harmonious blend of coconut milk, chicken broth, lemongrass, galangal, kaffir lime leaves, and tender chicken pieces. The soup is gently simmered to allow the flavors to meld together, resulting in a comforting and fragrant broth. The addition of mushrooms, chili peppers, and lime juice adds a subtle heat and tangy undertone to balance the creaminess. 

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By:Sundaland Recipes Team
Author:

Prep Time:15 Minutes
Cook Time:25 Minutes
Suitable:GlutenFree
Category:Appetizer
Origin:Thailand
Serving:4 Person
Tags:Refreshing, Symphony, Creaminess

Nutrifacts:350 calories
  20 grams fat

Rating:4.6 

When you take a spoonful of Tom Kha Gai, you'll experience a burst of flavors. The creamy coconut milk imparts a smooth and velvety texture, while the lemongrass and galangal add a refreshing citrusy and slightly spicy kick. The combination of aromatic herbs and spices creates a symphony of flavors that dance on your palate. 

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 3 stalks lemongrass, cut into 2-inch pieces and lightly bruised
• 4-5 slices of galangal (substitute with ginger if unavailable)
• 5 kaffir lime leaves, torn into pieces
• 8-10 button mushrooms, sliced
• 2-3 Thai bird's eye chilies, sliced (adjust according to your spice preference)
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon palm sugar or brown sugar
• Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil over medium heat. Add the lemongrass, galangal, and kaffir lime leaves. Let it simmer for about 10 minutes to infuse the flavors into the broth.
2. Add the thinly sliced chicken breasts to the pot and cook for another 5-7 minutes until the chicken is cooked through.
3. Reduce the heat to low and pour in the coconut milk. Stir well to combine with the broth.
4. Add the sliced mushrooms and Thai bird's eye chilies to the pot. Let it simmer for another 5 minutes until the mushrooms are tender.
5. Stir in the fish sauce, lime juice, and palm sugar. Taste and adjust the seasoning according to your preference. If you like it spicier, you can add more chilies or a dash of chili paste.
6. Remove the lemongrass stalks, galangal slices, and kaffir lime leaves from the soup.
7. Serve hot in bowls, garnished with fresh cilantro leaves. Enjoy the aromatic and flavorful Tom Kha Gai!