Tom Kah Gai
A comforting, rich soup that will become a new favorite - it could even replace tomato soup as your new family favorite!
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ingredients
- 3 cups chicken stock
- 1 lb boneless skinless chicken breasts, cut into bite size pieces
- 8 oz white button mushrooms cut into bite size pieces
- One stalk lemongrass
- 5-6 fresh Thai chilies
- 2- inch piece of fresh galangal sliced thinly crosswise
- 4-5 kaffir lime leaves
- 2 limes + 2 for garnish/additional seasoning
- ¼ cup fish sauce
- ½ cup fresh cilantro leaves
- 12 oz coconut milk
instructions
- Pour the chicken stock in a wide and shallow saucepan. Bring it to a boil over medium-high heat, and reduce the liquid by half.
- Cut the lemongrass into 1" pieces and smash them with a pestle. Set aside.
- Smash the chiles with a pestle and set aside.
- Remove stems and veins from the kaffir lime leaves and tear into small pieces. Set aside.
- Add coconut milk, reduce chicken stock, kaffir lime leaves, lemongrass and galangal to a large pot. Bring the mixture to approximately 160 degrees and 180 degrees (just below a simmer). Add the mushrooms and chicken, adjust the heat as necessary to maintain temperature. The mixture should never reach a boil.
- Stir occasionally until the chicken is cooked through. Stir in smashed chilies and remove from heat.
- Stir in the juice of 2 limes and fish sauce. Add more lime juice and fish sauce to taste.
- Stir in the cilantro leaves. Serve warm with steamed rice.
notes
Note: this soup does not do well leftover (in my opinion at least, the one bowl I had leftover separated in the fridge by the next day).