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Chicken Galangal with Fresh Coconut Soup (Tom Kha Kai)
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Description
We love to make Chicken Galangal with Fresh Coconut Soup (Tom Kha Kai) for the parties. It’s made with coconut milk, galangal, lemon grass and chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup. The key is to get a taste balance between the spices. I adapted this from my favorite Thai dishes. It’s easier than you think!
Ingredients
- 1 can (13.5 Oz. Size) Coconut Milk
- ½ cups Milk (or Water, If You Like Clearer Soup)
- 1 cube Chicken Stock
- 2 stalks Lemongrass—Use Only The Bottom White Part, About 6 Inches Long, Pounded And Bruised To Release The Flavour
- 6 slices Galangal
- 5 whole Dry Chilies Or Serrano Chilies, Fried In Cooking Oil For 2 Minutes, Divided
- 4 leaves Kaffir Lime Leaf, Torn By Hand
- 3 cloves Garlic
- 3 cloves Shallot
- 1 pound, 1-⅔ ounces, weight Chicken
- ½ cups Mushrooms
- 2 Tablespoons Sugar
- 3 Tablespoons Fish Sauce
- 3 Tablespoons Tamarind Or Lemon Juice
- 1 Tablespoon Chopped Cilantro
Preparation
Add coconut milk, milk (or water), and chicken stock into a pot over medium heat and bring it to a boil. Then add lemongrass, galangal, 3 chilies, kaffir lime leaves, garlic, and shallots. Simmer for 5 minutes and keep stirring gently.
Add chicken, mushrooms, sugar and fish sauce. Cook until the chicken is cooked through. Turn off the heat and add the tamarind juice.
Taste and adjust seasoning. The soup should have the earthy flavour of galangal, a noticeable amount of saltiness, sweetness from the coconut milk, and a fair bit of tamarind flavour, with a hint of chili in the background. If required, adjust with more fish sauce (salty) and lemon juice (sour).
Serve hot garnished with the remaining 2 chilies and cilantro.
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