Tom Kha Gai Soup

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Do not substitute galangal with ginger root — they have completely different flavors. I only use salt in the recipe when making the basic chicken broth.

Ingredients

Coconut Milk - 0 fl oz
Chicken Broth - 3 cups
Shallot - 3 heads
Garlic - 3 cloves
Fresh Mushrooms - 1 cup
Fish Oil - 2 tablespoons
Lime Juice - 1 tablespoon
Baby Corn - 5.3 oz
Tomatoes - 2 pieces
Cilantro - 1 bunch
Salt - to taste
Palm Sugar - 1 teaspoon
Thai Bird's Eye Chili - 2 pieces
Lemongrass - 3 stalks
Galangal - 1 piece
Kaffir Lime Leaves - 3 pieces
Poultry - 15.9 oz

Step by Step guide

Step 1

Add roughly chopped lemongrass, shallots, garlic, part of the cilantro, lime leaves, galangal, and chili with seeds (it’s better to cut it in half) to the chicken broth. Add sugar. Bring to a boil, then simmer for about 15 minutes.

Step 2

Strain the broth through a sieve to remove the cooked ingredients (they will no longer be needed).

Step 3

Slice the mushrooms, chicken, and corn, and add them to the pot with the broth. Pour in the coconut milk and fish sauce (to taste; I usually add a couple of tablespoons). Cook until the chicken is done.