/
CHOW: Recipes: Tom Kha Kai (Thai Chicken Soup with Coconut Milk and Galangal)

Tom Kha Kai (Thai Chicken Soup with Coconut Milk and Galangal) Recipe

From: Field Guide to Herbs & Spices , by
Difficulty: Easy |

A fast, easy, and flavorful preparation for chicken breasts.

INGREDIENTS
  • 4 cups chicken stock
  • 1/4 cup Thai fish sauce
  • Juice of 1 lime
  • 2 crushed wild lime leaves
  • 2-inch section lemongrass
  • 1-inch section galangal
  • 1/4 pound chicken breast, cut into bite-sized pieces
  • 1 13.5-ounce can coconut milk
  • 2 to 10 (to taste) small red chiles, slightly crushed
  • Cilantro leaves for garnish
INSTRUCTIONS
  1. Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil. Simmer 20 minutes. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).
  2. Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

    Write a review | 6 Reviews
POST A COMMENT |6 Comments

COMMENT

  • Straw mushrooms are a tasty addition

  • A Big Thumbs Up for this recipe!
    If you can't get lime leaves, use the zest from one or two limes.
    Ditto on not adding the lime juice until the end.
    Don't be shy on the galangal, lemon grass and lime juice.

  • If you don't have galanga and lemon grass on hand, I've substituted a bit of red curry paste fried in a bit of oil for the spices. I've actually used both the spices and the curry paste. It makes it a bit richer and the flavors a bit deeper.

    Also, in the above recipe, I'd add some kaffir (sp?) lime leaves. MMMM.

  • wow, this is a great recipe. Simple and delicious.

  • Leave the lime juice out until after you're done cooking. If you boil it, you'll lose the flavor. And don't be shy with that cilantro. Over here we use a big handful!

    Also, the type of coconut milk you use will make or break this dish. I recommend 'chao koh' or 'mae ploy' brands, from Thailand. Or, if you can get the frozen coconut milk in see-through bags, that's even better.

  • I'd add a 1/4 cup of fish sauce & a couple of tablespoons of sugar into the soup. A couple of tablespoons of tamarind juice wouldn't hurt either.

    I took some Thai cooking classes in Bangkok & these ingredients are part of the recipe that I like to use.