Tom Ka Gai
This classic chicken and coconut soup gets its rich and dynamic flavor from quintessential Thai ingredients: coconut milk, lemongrass, fresh ginger, lime juice, fish sauce, chile paste, basil, and cilantro. While warming and thoroughly comforting, this dish comes together incredibly quickly.
- 6 - 8 slices dried or frozen galangal
- 5 - 6 whole stalks fresh lemon grass, cut into 3-inch lengths (or 7-8 stalks dried, soaked 30 minutes and chopped)
- 8 peppercorns
- 5 cups coconut milk
- 1 cup water
- 2 pounds boneless chicken, cut into ½ x ½ x 1 inch pieces
- Juice of 1 lime
- 3 tablespoons fish soy (nam pla)
- ½ teaspoon sugar
- 3-5 fresh red chili peppers, slivered
- 2 tablespoons chopped fresh cilantro
- 4-5 fresh or frozen kaffir lime leaves (bai makrut), torn into shreds (optional)
- Put the galangal, lemon grass, peppercorns, coconut milk, and 1 cup of water into a soup pot. Bring to a boil over medium heat and add the chicken. Simmer over low heat for 15 minutes or until the chicken is tender.
- Remove the whole spices (lemon grass, galangal, and peppercorns). Add the seasoning. Although not recommended for this soup, if you really like things hot, you can increase the chilies.
- Remove to soup bowls and sprinkle with the cilantro and kaffir lime leaves before serving. Serves 6-8.