Chicken Soup with Galangal (Kai Tom Kha)
Submitted by pooky
Thai tom kha gai: creamy coconut chicken soup fragrant with galangal, lemongrass, bergamot leaves, and fresh chilies. Tangy, rich, and aromatic in every spoonful.
YIELD
1 servingPREP
40 minCOOK
20 minREADY
60 minIf you’ve ever had that first sip of tom kha gai at a Thai restaurant and wondered how something so complex could taste so balanced, here’s your answer.
This coconut chicken soup simmers tender chicken in a broth of coconut milk infused with sliced galangal, lemongrass, and bergamot (kaffir lime) leaves.
Fresh chilies bring gentle heat while fish sauce and lemon juice add that signature salty-sour brightness that makes Thai soups so addictive.
The aroma alone will transport your kitchen straight to Bangkok.
Kitchen Tips
- Galangal looks like ginger but has a piney, citrusy flavor that’s not interchangeable; find it at Asian grocery stores or order it online
- Bruise the lemongrass stalks with the back of a knife before cutting to release more fragrance
- Leave the galangal and lemongrass in the bowl for aroma but don’t eat them; they’re too fibrous
- Use full-fat coconut milk for the richest, silkiest broth
Ingredients
Directions
Cut the lemon grass into 1-inch pieces.
Bring the water to the boil with half the coconut milk.
Then add the chicken, lemon grass, galangal and 1 tablespoon fish sauce.
Simmer for about 20 minutes or until the chicken is cooked.
Less cooking time will be required for diced chicken breast.
Stir in the remaining coconut milk and turn up the heat.
As soon as it begins to boil, toss in the whole chilies and bergamot leaves.
Stir, and remove from the heat.
Serve in individual bowls.
Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili.
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