Tom Kha Gai

Here is a quick, simple Thai soup made by simmering fresh Thai seasonings in

coconut milk and adding some chicken. This soup gets it's distinct flavor from

galangal or 'Kha' in Thai. Galangal is a root that looks a lot like ginger, but has

a unique flavor of it's own. Lemongrass and kaffir lime leaves are added also,

along with fish sauce and palm sugar.

Ingredients:

8 oz. of chicken cut into thin strips

20 canned straw mushrooms (optional)

1 1/2 cup coconut milk

1 cup water

1 stalk lemongrass, cut into 3 inch. pieces and pounded

6 kaffir lime leaves, lightly bruised to release flavor

6 slices of galangal

1 red Thai chili, lightly pounded

1 1/2 Tbsp. fish sauce

1-2 tsp. palm sugar or regular sugar

1 1/2 Tbsp. lime juice

Method:

Add the coconut milk, water, lemongrass, lime leaves, galangal, and chili

to a pan. Bring to a boil. Add the straw mushrooms and chicken and let

it boil until the chicken is cooked. Let it simmer for 10 -15 minutes

to release the flavors from the seasonings. Add the fish sauce, sugar

and lime juice. Serve by putting pieces of chicken and mushrooms in a bowl

and then pouring the coconut broth over it. (Do not include the solid

seasonings) Sprinkle some fresh chopped cilantro on top.

Option: The seasonings can be simmered in the coconut milk for 10-15

minutes and then strained out before adding the chicken and mushrooms.

This will prevent them from having to be picked out at the end.

#thai #soup #coconutmilk #tomkhagai