Tom Kha Gai (Chicken with Coconut Milk Soup) | Thai Food Emporium

Soft, sweet, spicy and satisfying, Tom Kha Gai (ต้มข่าไก่) is less well known than Tom Yum Goong, but equally delicious and nutritious. The name literally translates as ‘Boiled Galangal Chicken’ - so Galangal (Kha -ข่า) is integral to the recipe. Whilst some versions use ginger as a substitute, we're sticking with the purists on this one. Vegetarians can substitute mushrooms for the chicken. The soup is vividly flavoured, with lemongrass and galangal giving it the distinctive Thai flavour. Probably too strong to be eaten alone as a separate soup course, Tom Kha Gai, is best enjoyed with spoonfuls of jasmine rice - for lunch or as an entrée to a larger feast. If you add this to your repertoire, you’ll be crossing the border from elementary oriental cookery into classical Thai cuisine. Ingredients: 2 lime leaves, chopped 5cm piece lemon grass, chopped 2.5 pieces of galangal, split lengthways into several pieces 60 ml fish sauce 1 tamarind 45 ml lime (or lemon) juice 120g chicken breast, finely sliced 150ml coconut milk2 small red chillies, slightly crushed Coriander leaves to garnish In a saucepan heat the stock and add the lime leaves, lemon grass, fish sauce and lime juice. Bring to the boil stirring thoroughly. Add the chicken and the coconut milk. Continue to cook over a high heat, stirring constantly, until the meat is cooked through (about 2 minutes). Add the crushed chilli for the last few second. Pour into small bowls, garnish with Coriander leaves and serve. thaifoodemporium.com facebook.com/thaifoodem instagram.com/thaifoodem twitter.com/thaifoodem