Tom Kha Gai (Thai Chicken Soup with Coconut and Galangal)
Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 4
Source: seriouseats.com
This recipe for Tom Kha Gai provides a light and creamy Thai chicken soup infused with galangal, featuring layered flavors from aromatics added at different stages. Ideal to pair with jasmine rice and garnished with fresh cilantro.
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Ingredients
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- 0.24 liters chicken stock(homemade or store-bought (see note))
- 0.05 kilograms fresh galangal(peeled, (4-inch piece))
- 0.62 liters chicken stock(homemade or store-bought (see note))
- 0.05 kilograms fresh galangal(peeled and thinly sliced, (4-inch piece))
- 0.12 kilograms lemongrass(bottom 7 inches only, outer leaves discarded, tender core cut on a bias into 2-inch lengths (about 3 stalks))
- 0.04 kilograms shallots(peeled and roughly smashed in mortar and pestle (2 medium))
- 0.06 liters fish sauce(divided (1/4 cup))
- 0.02 kilograms boneless skinless chicken thighs(about 10 pieces)
- 0.04 kilograms makrut lime leaves(middle ribs removed, about 10 leaves)
- 0.05 kilograms Thai red chiles(stemmed and lightly smashed (5 to 9))
- 0.24 liters coconut cream(full-fat, such as Aroy-D (see note))
- 0.06 liters lime juice(from about 2 limes (1/4 cup))
- 1 cilantro leaves(for garnishing)
