I can’t get enough of certain types of ethnic foods. My family loves Thai and Middle Eastern, along with anything that is ‘authentic Chinese’. Once you have a taste for these highly complex flavored foods it’s hard to eat bland American foods again! I am sharing a recipe which is a very popular soup from Thailand, tom kha gai. It’s not hard for anyone to make but it may require a trip to your local Asian market for some of the ingredients. It’s well worth the effort because the flavors are unbelievably delicious! With all the ingredients, this soup is a filling and satisfying meal. I hope you will give it a try!
Thai Chicken Coconut Soup, Tom Kha Gai
(Serves 6 – 8)
Ingredients:
- 3 tbsp. coconut oil
- 2-3 in. chunk of galangal, sliced into medallions (Asian market)
- Lemongrass from the bottom white part of the lemongrass stalk, about 4-5 stalks, 4 in. long, or lemongrass paste to taste (Asian market)
- 2-3 in. chunk of ginger sliced into medallions
- 2 lbs. organic chicken thighs or breasts, sliced
- 1-3 cloves garlic, minced
- 1 cup sliced mushrooms
- Optional: Thai chili paste to taste, for those who like it spicy
- Optional: garnish with Thai chili peppers, for more ‘heat’!
- One 33 oz. box of coconut cream. I only use the Aroy-d® brand, which has great flavor and it is unadulterated (Asian market)
- 4 cups homemade chicken broth
- 4 green onions, chopped
- 5-7 fresh, bruised, kaffir lime leaves (Asian market)
- 3 tbsp. fish sauce (Red Boat® brand, Asian market), or a bit more to taste
- 4 tbsp. of fresh lime juice, or more to taste
- 2 tomatoes cut into small wedges
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh chopped basil
Directions:
Melt the coconut oil in a large pot, over medium low heat. Sauté the galangal, ginger and lemongrass for about two minutes.
Add the sliced chicken and sliced mushrooms and sauté five or six minutes. Add the minced garlic and cook for another minute. Now would be a good time to add the Thai chili paste if you plan to use it.
Pour the coconut cream and chicken broth over the mix of chicken and herbs. Bring to a simmer and simmer until the chicken is cooked all the way through.
Add the chopped green onions, kaffir lime leaves, fish sauce, fresh lime juice, and tomato wedges. Bring to a simmer and simmer on medium low heat about 7 minutes, do not boil; add the chopped cilantro and chopped basil just before serving.
I will warn those of you who are tying this for the first time, do not eat the galangal, lemongrass or the lime leaves; the ginger is optional.
Garnish with Thai chili peppers (optional).
This soup can be served with a fragrant basmati rice and makes a wonderful meal!
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