Tom Kha Kai - Thai Chicken, Ginger, and Coconut Milk Soup

[tharrison]

Tom Kha Kai - Thai Chicken, Ginger, and Coconut Milk Soup

Serves 4 as Soup.

This is my all time favorite soup. Remember to adjust all seasonings to taste since flavors can vary widely in these ingredients (and by each person's tastebuds).

I use Fat Guy's recipe for basic chicken stock from the eGCI. Chicken Better than Boullion works in a pinch.

• 
  

Thai-Flavored Chicken Stock

• 2 c chicken stock
  
• 2 cloves garlic, grated
  
• 1 small handful cilantro stems (leaves reserved for other use)
  
• freshly ground black pepper
  

Tom Kha Gai

• 2 c Thai-Flavored Chicken Stock
  
• 14 oz unsweetened coconut milk (I use 1 well-shaken can of Chaokoh)
  
• 4 oz Siamese Ginger (Galanga), unpeeled and cut into slices
  
• 1 stalk lemongrass, peeled and sliced into large pieces then bruised
  
• 2 T nam phrik pao (Chili-Tamarind Paste)*
  
• 6 pairs of kaffir lime leaves, torn
  
• 1 large lime, juiced
  
• 1/2 T tamarind sauce**
  
• 1 T coconut palm sugar
  
• 2 T nam pla (fish sauce) -- less if using pre-salted stock
  
• 1 can straw mushrooms, drained (or white button mushrooms, brushed of dirt and quartered)
  
• 1 lb chicken, sliced into bite-sized pieces
  
• 3 stemmed and lightly crushed thai chilies (if you want more heat)
  

1. Put the stock in a pan with the cilantro, garlic, and pepper. Heat over low.

2. While the stock is warming, add the lemongrass, ginger, and lime leaves. Increase to medium and bring to a simmer.

3. Add the coconut milk and return to a simmer. Stir in the chicken and simmer for 1 minute. Add the nam phrik pao, lime juice, palm sugar, fish sauce, and tamarind sauce. Stir until dissolved. Add the drained mushrooms and Thai chilis. Taste for balance, adding more of whatever is needed.

4. Remove from heat and serve warm. Be sure to only eat the chicken pieces, mushrooms, and thai chilies if you dare (feel free to separate out the aromatics before serving if you wish). Tastes great leftover (I usually leave in a few pieces of the aromatics before refrigerating).

* see this for a recipe or use about 1 1/2 to 2 T of the medium-hot Pantainorasingh brand "Roasted Chili Paste with Soya Bean Oil"

** Use 1 oz of seedless tamarind paste to 1/2 cup of warm water, strain. Leftovers can be kept in the fridge for about a week. Or use premade "soup base" - make sure the only ingredients are tamarind and water. If you can't find this, use more lime juice instead until balanced.

Keywords: Soup, Thai, Southeast Asian

( RG979 )