Thailand: Tom Kha Gai
COOK
Pui Narintip
Country
Thailand
YIELDS
1 Serving
TOTAL TIME
1 hour
Ingredients
200ml water
1 can coconut milk
200g chicken breast or thighs: cut into bite-sized pieces
1 big tomato: cut tomato wedges
1/2 small onions: slices
2-3 clove of garlic: cut in half
2 red Thai chili (for spicy lover) OR 1 red bell pepper (prefer not too spicy)
1 piece stalk fresh lemongrass: cut 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces (1 lemongrass can cut around 5 pieces).
1 tamarind (optional)
galangal (optional) OR ginger: cut 3-4 slices
2-3 piece kaffir lime leaves or coriander leaf (optional)
Steps
In a medium pot, heat the 200ml water, 2 tbsp of coconut oil and 1 tsp of salt over medium heat.
Add lemongrass, galangal or ginger, garlic, onion, tomatoes. Cook, stirring frequently, for around 5 minutes. Add chicken breast or thighs and bring to a boil. Simmering for 3-4 minutes or until chicken is just cooked through.
Reduce heat. Add Thai chili, tamarind, mushrooms, lime leaves and simmer. Skimming occasionally, until chicken is cooked through and mushrooms are soft, 20-25 minutes.
Turn off the stove and mix in the rest of coconut milk.
Divide soup among bowls. Serve!