Savour the flavours of Thailand with this timeless classic: Tom Kha Gai is. This fragrant coconut soup that beautifully balances aromatic lemongrass, creamy coconut milk, and a hint of chilli. Light yet deeply comforting, making perfect as a starter or served with rice for a heartier meal.
This recipe was part of Experience #10, where it was served as the starter. There, you can find other dishes from the evening, along with wine pairings.
Ingredients
400ml coconut cream
400ml chicken stock
300g chicken breast (chopped into bite sized pieces)
1 red chilli
1 stalk lemongrass
4 kaffir lime leaves
3cm piece of galangal (cut into thick slices)
1 1/2 tbspn fish sauce
1 tbsp tamarind paste
100g of rehydrated devil's ear mushrooms
1 1/2 lime (juice only)
Method
Step 1
Add the coconut milk and stock to the pot, bring to a boil, and reduce the heat to a simmer.
Step 2
Bruise or cut a couple of holes in the chilli and add it to the pot along with the rest of the ingredients, except the chicken, mushrooms and lemon juice. (If you like it hot, you can chop the chilli and add it directly to the soup with seeds and all)
Step 4
Simmer for 30 minutes. You can decide how long you want to simmer; the longer you simmer, the more flavour you will have.
Step 5
Add the lemon juice, check for seasoning, and adjust.
Step 6
Add the chicken and mushrooms and cook it for 10 minutes until the chicken is cooked and ready to be served.