Tom Kha Gai

http://rasamalaysia.com/tom-kha-gai-recipe-thai-coconut-chicken-soup/

Serves 2 | Prep Time: 10 Minutes | Cook Time: 10 Minutes

Source: Thai Cooking Made Easy Cookbook

Ingredients:

• • 8 oz boneless and skinless chicken (breast or thighs, cut into strips or thin pieces)

  • 20 canned straw mushrooms

  • 1 1/2 cups coconut milk

  • 1 cup water

  • 1 stalk lemongrass (cut into 3-inch lengths and pounded)

  • 6 kaffir lime leaves (lightly bruised to release the flavor)

  • 6 slices galangal

  • 8 bird’s eye chilies (lightly pounded)

  • 3 tablespoon fish sauce

  • 2 1/2 tablespoon lime juice (or to taste)

  • 1 tablespoon chopped cilantro

Method:

• 1. Add water, lemongrass, galangal, chilies, kaffir lime leaves into a pot and bring it to boil. 

  2. Add straw mushrooms and chicken and boil it on medium heat for a few minutes or until the chicken is cooked through. 

  3. Add coconut milk and boil for a couple more minutes.

  4. Turn off the heat and add lime juice and fish sauce to taste.

  5. Add chopped cilantro before serving.

Cook’s Note:

If you can’t find galangal, do not use ginger. Ginger is not the substitute for galangal. “Tom Kha” means galangal in Thai. However, if you absolutely can’t find galangal and still wish to make this because you love this soup so much, just make it without galangal.

http://freshlocalandbest.blogspot.com/2011/03/tom-kha-gai-chicken-coconut-soup-with.html

Americas test kitchen

6-8 as an appetizer, 4 as a main course

If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don't be tempted to use jarred or dried lemon grass-their flavor is characterless. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.

INGREDIENTS

lime , cut into wedgesINSTRUCTIONS

• • 1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.

  • 2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.

  • 3. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.