Tom Kha Gai (Coconut Thai Soup)
On September 10, 2006 in Different Dinner Project, Recipes
1 tablespoon vegetable oil
1 stalk celery, chopped
1 small leek, chopped
1 tablespoon ginger puree
2 stalks lemongrass, minced
5 cloves garlic, chopped
2 red chilies, chopped
1 tablespoon ground coriander seed
2 medium boneless, skinless chicken breasts, cubed
4 cups chicken broth
2 cups coconut milk
2 scallions, chopped
3 tablespoons mint, chopped
4 teaspoons chili oil
salt or fish sauce
- Heat vegetable oil with celery, leek, ginger, lemongrass, garlic, chilies and coriander seed over medium heat.
- Sweat until celery is tender, then add the chicken and broth. Bring to a boil.
- Cover and reduce heat to a simmer until chicken is cooked through to the center, about 30 minutes. Season to taste with salt or fish sauce.
- Stir in the coconut milk and heat through, then ladle into bowls. Top with scallions, mint and a drizzle of chili oil to serve.
Makes 6 servings
Loading ...
Someone had commented elsewhere with a more authentic recipe:
1 1/2 cups water
2 to 3 chili peppers
1 lime
1 piece galangal (about an inch thick) crushed
1 Tbsp fish sauce
1/4 coconut milk
2 - 4 sprigs cilantro
1/4 chicken
1 - 2 Kaffir lime leaves
Crush the galangal or slice it thinly. Drop the galangal, coconut milk and water into a pot. Let it boil at medium heat. Reduce it to a simmer and keep stirring or the coconut milk will curdle. Add the chicken (sliced thin) and the fish sauce. Remove the tough stem from the middle of the kaffir lime leaves and and add them either roughly chopped or whole. Let it boil and turn off the heat. Add the crushed chilis and some of the lime juice into the bottom of the bowl, then ladle in the soup. You can put the cilantro on top for garnish or bruise it and add it to the bottom of the bowl with the lime juice and the chili. If you get dried thai chilis (what I always use) you can easily adjust the heat.
You must be logged in to post a comment.