Tom Kha Gai

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The main challenge in preparing the Thai soup Tom Kha Gai is finding galangal, lime leaves, and Thai bird's eye chili. An additional challenge is with coconut milk: like cow's milk, it has a tendency to curdle. To avoid this, you need to stir the soup constantly and prevent it from boiling too vigorously. If you can manage these difficulties, the longing for Thailand will have no chance.

Ingredients

Coconut Milk - 6 glasses
Skin-On Chicken Breasts - 14.1 oz
Galangal - 1 piece
Lemongrass - 3 pieces
Onion - 1 piece
Tomatoes - 2 pieces
Banana Leaves - 6 pieces
Oyster Mushrooms - 7.1 oz
Thai Bird's Eye Chili - 5 pieces
Salt - ½ spoons
Lime Juice - to taste
Cilantro - 1 bunch

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Slice the galangal into thin strips.

Step 3

Trim the ends of the lemongrass and remove the outer layer.

Step 4

Pour half of the coconut milk into a saucepan and place it over medium heat. Add the galangal and lemongrass to the milk.

Step 5

While the milk is heating up, cut the chicken breasts into medium-sized cubes. When the milk begins to boil, add the chicken and the remaining coconut milk. Reduce the heat to low to prevent the milk from burning.

Step 6

Slice the chili pepper diagonally into small rings. Add to the saucepan with the soup.

Step 7

Rinse the oyster mushrooms and separate them into individual pieces.

Step 8

Gently stir the soup, add the mushrooms and onions. When stirring the soup, do so in one direction, being careful not to disturb the texture, otherwise the milk may curdle.

Step 9

Chop the tomatoes into large cubes and add them when the soup comes to a boil. Tear the lime leaves and stir. Cook on low heat for another 10 minutes, without allowing it to boil.