Tom Ka Gai - Galangal, chicken and coconut soup
Tom Ka Gai is a classic Thai coconut chicken soup with rich, fragrant flavors from coconut milk, galangal, and lemongrass. This creamy, hot-and-sour soup is balanced by spicy Thai chili, fresh coriander, and the unique aroma of kaffir lime leaves, making it a beloved staple in Thai cuisine.
Servings: 4
Calories: 300kcal
Ingredients
- 4 stalks lemongrass, roots trimmed
- 14 fl.oz coconut milk
- 3 cups chicken stock
- 1 inch piece fresh galangal, peeled and finely sliced
- 12 whole black peppercorns, crushed
- 15 leaves kaffir lime, torn
- 11 ounces chicken breast, boneless, skinless and cut into thin strips
- 6 ounces button white mushrooms, halved and sliced
- 4 ounces baby corn cobs, quartered lengthways
- 4 tablespoons lime juice
- 3 tablespoons Thai fish sauce
GARNISH
- 2 to 3 red chillies, seeded and finely chopped
- 0.5 cup green onions, finely sliced
- 0.25 cup coriander leaves, fresh
Instructions
- Cut off the lower 2 inches from each lemongrass stalk and chop it finely. Bruise the remaining pieces of stalks, by crushing them lengthwise with a pestle. Bring the coconut milk and chicken stock to a boil in a large pan over medium heat. Add the chopped and bruised lemongrass, the galangal, peppercorns, and half the kaffir lime leaves, reduce the heat to low, and simmer gently for 10 minutes.
- Strain the soup into a clean pan. Return the soup to low heat, and then stir in the chicken strips, mushrooms, and corn. Simmer gently, occasionally stirring, for 5 to 7 minutes, or until the chicken is cooked.
- Stir in the lime juice and fish sauce, then add the remaining lime leaves. Ladle into warm bowls and serve, garnished with chopped chilies, spring onions and coriander leaves.