Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 4 cups chicken broth
- 2 cans (13.5 oz each) coconut milk
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 4 kaffir lime leaves
- 1 inch piece of galangal, sliced
- 1 cup sliced mushrooms
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp brown sugar
- 2 Thai chilies, sliced
- 1/4 cup chopped cilantro
- Salt, to taste
Special equipment needed:
- Large pot or Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, bring the chicken broth to a boil.
2. Add the lemongrass, kaffir lime leaves, and galangal. Reduce heat and simmer for 10 minutes.
3. Add the sliced chicken and mushrooms to the pot and simmer for another 10 minutes or until the chicken is cooked through.
4. Add the coconut milk, fish sauce, lime juice, brown sugar, and Thai chilies. Stir to combine and simmer for 5 minutes.
5. Remove the lemongrass, kaffir lime leaves, and galangal from the pot.
6. Season with salt to taste.
7. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 30g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Chicken can be substituted with shrimp or tofu.
- Galangal can be substituted with ginger.
- Thai chilies can be substituted with red pepper flakes.
Variations:
- Add sliced onions and bell peppers for a more colorful dish.
- Use lime leaves instead of kaffir lime leaves for a milder flavor.
- Add a tablespoon of red curry paste for a spicier version.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Use full-fat coconut milk for a creamier texture.
- Adjust the amount of Thai chilies according to your spice tolerance.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced Thai chilies, lime wedges
Pairings:
Steamed rice, Thai noodles
Suggested side dishes:
Thai cucumber salad, stir-fried vegetables
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or sugar to balance out the heat.
- If the soup is too sour, add more sugar to balance out the acidity.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Tom Kha Gai is a popular Thai soup made with coconut milk, lemongrass, and galangal. It is believed to have originated in central Thailand and is often served as a starter or main dish.
Flavor profiles:
Creamy, tangy, spicy, savory
Serving suggestions:
Serve hot as a main dish or starter.
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Region: Thai