An acquaintance suggested ‘Tom Kha Gai‘ (or ‘Tom Kha Kai‘) during one of our meet-ups.
‘The kids will love them,” he had said.
On a spectrum where the ‘Tomyam‘ is at one end while ‘Poktek‘ is on the other, I would say that the Tom Kha Kai sits somewhere in between. It is absolutely delicious and simple to prepare – you should try it out!
|
|
Tom Kha Kai (ต้มข่าไก่), Chicken Galangal Soup Picture Credit: deSIAMCuisine (Thailand) Co Ltd |
Ingredients
- Chicken meat, preferably breast – 2 or 3, sliced into smaller chunks
- Galangal (lengkuas) – about 5 cm long, sliced
- Lemongrass (serai) – 2 stalks, sliced diagonally and about 3-inch long each
- Lemon/Lime juice – 2 tablespoons
- Thai Chilies or Bird’s Eye Chilies (cili padi) – 6 if you want it spicy hot, 2 or none at all if you’re making for children
- Kaffir Lime Leaves (daun limau purut) – 6 leaves, middle vein stripped
- Tomato – 1, chopped quarterly
- Coconut Milk – 200 ml
- Oyster Mushroom – 1 handful, coarsely stripped
- Red Onions – 3, chopped
- Garlic – 4 cloves, bruised
- Fish Sauce – 3 tablespoons
- Sugar – 1 tablespoon
- Coriander (ketumbar) – 3 stalks, chopped
- Water – 2 to 3 cups
- Chicken stock cube – 1
How to Make
- Prepare a pot and put in the water, galangal, lemongrass, kaffir lime leaves, red onions, garlic, and some of the chopped corianders. Cook for about 6 minutes on medium heat.
- Then, put in the sliced chicken. Stir, and cook for about a minute or 2. Then, put in the tomato, chilies, and the rest of the other coriander.
- Put in the fish sauce, lemon/lime juice, chicken stock cube, sugar and mushrooms. Put at low heat and leave it until it boils. Don’t forget to cover the pot with its lid.
- Pour in the coconut milk and stir steadily and gently in one direction. Cook for a while before turning off the heat. Your Tom Kha Gai is now ready!
If you seek a more authentic recipe, try out the one in this video:
Video source: TidReview ชีวิตติดรีวิว
No responses yet