Ingredients with Measurements:
- 2 cans of coconut milk (13.5 oz each)
- 2 cups of chicken broth
- 1 lb of boneless, skinless chicken breast, sliced into thin strips
- 1 cup of sliced mushrooms (such as shiitake or button)
- 1 stalk of lemongrass, bruised and cut into 2-inch pieces
- 3-4 kaffir lime leaves, torn into pieces
- 1 inch of galangal, sliced into thin rounds
- 3-4 Thai chili peppers, sliced (optional)
- 2 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1 tablespoon of brown sugar
- Salt, to taste
- Fresh cilantro leaves, for garnish
- Sliced red chili peppers, for garnish (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Chef's knife
- Cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the coconut milk and chicken broth. Bring to a simmer over medium heat.
2. Add the sliced chicken, mushrooms, lemongrass, kaffir lime leaves, galangal, and Thai chili peppers (if using). Stir to combine.
3. Simmer for 10-15 minutes, or until the chicken is cooked through and the mushrooms are tender.
4. Remove the lemongrass, kaffir lime leaves, and galangal from the pot and discard.
5. Stir in the fish sauce, lime juice, brown sugar, and salt to taste.
6. Serve hot, garnished with fresh cilantro leaves and sliced red chili peppers (if using).
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 28g
- Carbohydrates: 10g
- Protein: 30g
- Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu
- Mushrooms can be substituted with other vegetables such as bell peppers or baby corn
- Galangal can be substituted with ginger
Variations:
- Add more vegetables such as bok choy or snow peas
- Use vegetable broth instead of chicken broth for a vegetarian version
- Add more Thai chili peppers for a spicier version
Tips and tricks:
- Bruise the lemongrass with the back of a knife before cutting to release its flavor
- Use full-fat coconut milk for a creamier texture
- Adjust the amount of fish sauce and lime juice to taste
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 with a sprig of fresh cilantro on top
Garnishes:
- Fresh cilantro leaves
- Sliced red chili peppers
Pairings:
- Steamed rice
- Thai-style salad
Suggested side dishes:
- Spring rolls
- Pad Thai
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out
- If the soup is too salty, add more lime juice or brown sugar to balance the flavors
Food safety advice:
- Make sure the chicken is cooked through before serving
- Store leftovers in the refrigerator promptly
Food history:
- Tom Kha Gai is a traditional Thai soup made with coconut milk, chicken, and herbs
Flavor profiles:
- Creamy, savory, tangy, and slightly sweet
Serving suggestions:
- Serve hot as a main dish or appetizer
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Region: Thai