Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 2 cups of chicken broth
- 1 stalk of lemongrass, bruised and cut into 2-inch pieces
- 4 kaffir lime leaves
- 1 inch of galangal, sliced
- 2 cloves of garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 cup of sliced mushrooms
- 1 cup of sliced carrots
- 1 cup of sliced zucchini
- 1 lb of boneless, skinless chicken breast, sliced
- 2 tbsp of fish sauce
- 2 tbsp of lime juice
- 1 tbsp of brown sugar
- 1 tsp of chili paste
- Salt and pepper to taste
- Cilantro and lime wedges for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the coconut milk and chicken broth over medium heat.
2. Add the lemongrass, kaffir lime leaves, and galangal. Bring to a simmer and let it cook for 10 minutes.
3. Add the garlic, onion, red bell pepper, mushrooms, carrots, and zucchini to the pot. Let it cook for 5 minutes.
4. Add the sliced chicken to the pot and let it cook for 10 minutes or until the chicken is cooked through.
5. Add the fish sauce, lime juice, brown sugar, and chili paste to the pot. Stir to combine.
6. Season with salt and pepper to taste.
7. Remove the lemongrass, kaffir lime leaves, and galangal from the pot.
8. Serve hot with cilantro and lime wedges for garnish.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 17g
Carbohydrates: 12g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth for a vegetarian version.
- Chicken breast can be substituted with tofu or shrimp for a different protein option.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add more vegetables such as baby corn, snow peas, or broccoli.
- Use different types of mushrooms such as shiitake or oyster mushrooms.
- Add noodles or rice to make it a more filling meal.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release more flavor.
- Use fresh galangal for a stronger flavor.
- Adjust the amount of chili paste to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls and garnish with cilantro and lime wedges.
Garnishes:
Cilantro and lime wedges
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Thai cucumber salad or stir-fried vegetables.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, let it simmer for a longer time to reduce the liquid.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Tom Kha Gai is a traditional Thai soup that originated in the central region of Thailand. It is typically made with coconut milk, lemongrass, galangal, and chicken.
Flavor profiles:
Creamy, tangy, and slightly spicy.
Serving suggestions:
Serve hot as a main dish or appetizer.
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Region: Thai