Recipe: Tom kha kai – Thai soup
- 2½ (600ml) cups coconut milk
- 3¼ (775ml) cups chicken stock.
- 4 stalks lemongrass, cut into 1″ (2.5cm) bits or split lengthwise
- 2″x1″ (5cm x 2.5cm) cube, thin sliced galangal – note: one can substitute ginger, as galangal and ginger are similar, but the flavors are different.
- 3-4 mini chilies, finely chopped
- 400g chicken, cubed.
- 1 medium onion, quartered
- 1 tomato, quartered and peeled
- 1 cup (150g) mushrooms, sliced
- 1½ teaspoon sugar
- ¼ teaspoon pepper
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 4 tablespoons cilantro
- Bring stock and coconut milk to a boil.
- Add lemongrass, galangal, chilies, sugar and pepper.
- Add onion, tomato, chicken bits, and mushrooms.
- Keep at a rolling boil for 4 minutes.
- Remove the pot from the heat.
- Stir in lime juice and soy sauce.
- Garnish with cilantro and chilies.
- For one bowl
- ⅓ cup (80ml) coconut milk
- ⅔ cups (160ml) chicken stock
- ½ stalk lemongrass (cut into 1″ bits)
- 3 thin slices galangal (or ginger, but see above note)
- 1 mini chili, finely chopped
- 6 cubes chicken
- ¼ onion
- ⅓ tomato, halved and peeled
- 1 mushroom, cut into 6 pieces
- ¼ tsp sugar
- ⅛ tsp pepper
- dash lime juice
- dash soy sauce
Tom kha kai (or tom kha gai) is a Thai soup with the distinct, very Thai flavor of galangal, a rhizome somewhat similar to ginger. Kha means “galangal” in Thai. This version of the soup is made with chicken (kai or gai).