Tom Kha Gai (Chicken and Coconut Soup)
Yield: 6 servings
2 cups coconut milk
2 cups chicken stock (canned stock is very salty, be careful)
1 clove garlic, minced
1-2 piece galangal root, sliced thin and smashed
2 sprigs lemongrass, smashed and sliced into thin rings
4 ea kaffir lime leaves, julienne
2 ea shallots, sliced
6 oz. chicken thigh, boneless skinless
2 TB fish sauce
1 TB lime juice
1 TB palm sugar
¼ tsp chili oil
Cilantro leaves and scallion whites for garnishing
In a large pot, combine the coconut milk and stock together – bring to a low simmer.
Stir in the garlic, galangal, lemon grass, kaffir lime leaves and shallots and let simmer for 5 minutes.
Julienne the chicken thighs into thin strips and add to the soup mixture.
Bring the soup to a low boil and season with fish sauce, lime juice, sugar and chili oil.
Add more seasoning if necessary. Let the soup cook for several minutes until the chicken is cooked through.
Garnish with cilantro and rings of scallions and serve while it is still hot.