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Tom Ka Gai - Thai Chicken And Galangal Coconut Cream Soup Recipe

  • 12servings
  • 10minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup chicken stock or plain water

  2. 200g chicken breast (skinned)

  3. 10g thinly sliced fresh young galangal

  4. 1/2 cup coconut cream

  5. 3/4 cup coconut milk

  6. 6g kaffir lime leaves , stem removed and torn

  7. 10g red shallotspeeled

  8. 40g straw mushrooms sliced, substitute with chanterelles or oysters

  9. mushrooms torn

  10. 10 grams or 1 stalk of lemon grass bruised and sliced into 1 inch lengths

  11. 1 tbsp coriander or cilantro leaves

  12. 1 coriander root scraped

  13. 1 - 2 tbsp lime juice

  14. 1 - 2 tbsp Thai fish sauce

  15. 10g red bird's eye chilies

Instructions Jump to Ingredients ↑

  1. In a sauce pan, combine stock or water with coconut cream and coconut milk.

  2. Boil over high heat.

  3. Add the galangal, lemongrass, red shallots, chilies, coriander root and mushrooms.

  4. Add the chicken and simmer until tender. Add the kaffir lime leaves, fish sauce and lime juice and continue simmering until fragrant.

  5. Remove from heat and transfer to the serving bowl. Garnish with fresh coriander and serve.

  6. The soup should be rich and creamy, salty, sour and spicy.

  7. You can see the video making this dish taught by Chef Chanrat Karatna, nickname Air, at his cooking school in Chiang Mai Thailand on You Tube at http://www.youtube.com/watch?v=57Az10vFzII

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