Tom Ka Gai (Thai Coconut Soup)
recipe at a glance 5 stars 1 review
time: under 30 minutes serves/makes: 4 recipe id: 40632 cook method: stovetop
ingredients 3 1/2 cups coconut milk 1 cup water 1 pound chicken, skinned, deboned and diced 1/2 pound fresh mushrooms, halved 1 ounce fresh galangal root, sliced 1 fresh lemongrass stem, cut in 1" lengths 4 kaffir lime leaves, torn in half 2 fresh thai chilies, halved 1/3 cup fresh lime juice 3 tablespoons fish sauce 3 teaspoons palm sugar (unrefined also works, use granulated as last choice) 1 teaspoon salt 2 tablespoons chopped coriander leaves (cilantro) 1 tablespoon roasted chili sauce (nam phrik phao) IF desired. directions
Put coconut milk and water into a medium sized pot, and bring to boil over medium heat. Reduce heat, add galangal, lemon grass, kaffir lime leaves and cook a few more minutes, stirring occasionally.
Next add the chicken, salt, fish sauce, sugar and lime juice... cook just until chicken is done. Add mushrooms and remove from heat. To serve, put a dash of chili sauce in the bottom of a soup bowl. Pour in the soup, sprinkle with coriander leaves/cilantro. nutrition
757 calories, 65 grams fat, 32 grams carbohydrates, 22 grams protein per serving
ratings & reviews May 12, 2010 SophieChef This recipe is so easy a caveman could do it!. I was going for the taste of the tom ka gai soup from the best restaurant in town, and this recipe was even better. The only thing the recipe leaves out is the amount of water you should add. The first stages of the recipe when the soup is boiling makes the soup a bit thicker. But you can also just put a lid on the pot. Still it came out fantastic; all my friends loved it!!!