Thursday, 19 July 2012

Tom Kha Gai/ Coconut Chicken Soup Recipe/ ต้มข่าไก่ (step by step photos)

Tom Kha Gai or Tom Kha Kai is a spicy hot soup in Lao cuisine and and Thai cuisine. This soup is made with coconut milk, galangal, lemongrass, chicken, fish sauce, lemon juice and spices. The name 'Tom Kha Gai' are derived from three Thai words; 'Tom', 'Kha' and 'Gai' (or some resources use the word 'Kai'). In Thai language the word 'Tom' means boil, 'Kha' refers to galangal and 'Gai' means chicken.

  • 10 to 12 chicken drumettes 
  • 1 box coconut milk (200 ml) 
  • 100 grams oyster mushroom 
  • 10 to 12 thinly sliced fresh young galangal 
  • 4 to 5 fresh bird’s eye chilies, sliced 
  • 2 stalks lemongrass, cut into 2-3 inch lengths 
  • 2 stalks coriander, cut into 2 inch lengths 
  • 2 stalks green onion, cut into 2 inch lengths 
  • 6 to 7 kaffir lime leaves,shredded 
  • 1 teaspoon salt 
  • 3 tablespoons fish sauce 
  • 1 tablespoon white sugar 
  • 3 tablespoons lime juice 
  • 2 cups water 
  • 6 cherry tomatoes 
  • 4 dried bird’s eye chilies


1. In a pot over medium-low heat, mix together 100 milliliters 
    coconut milk and 1 cup of water. Stir continuously and bring
    to a boil. 

2. Add in galangal, kaffir lime leaves and lemongrass. Stir
    continuously and let simmer about 5 minutes. Add in
    chicken and let simmer until tender about 30 minutes.
    Mix in salt. Stir well. 

3. Add in the remainder coconut milk and stir well. Mix in
   1 cup water and bring to a boil. Mix in mushroom, tomatoes 
   and fresh chilies. Stir just combine then remove from heat.
   Pour in fish sauce, sugar, lime juice and dried chilies.
   Stir well. Taste-test the soup. Adjust it to your taste.
   When done, garnish with coriander leaves and green
   onion. Served hot.

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