Tom Kha Kai: A Traditional Thai Chicken Soup Recipe with Coconut Milk and Galangal

Tom Kha Kai, also known as Tom Kha Gai, is a popular Thai soup. It is known for its unique flavour, which comes from galangal. This ingredient is similar to ginger. The name "Kha" means galangal in Thai, and "Kai" or "Gai" refers to chicken. This soup combines coconut milk and chicken stock for a rich base.

• 2½ cups (600 ml) coconut milk
• 3¾ cups (775 ml) chicken stock
• 4 stalks lemongrass, cut into 1-inch (2.5 cm) pieces or split lengthwise
• 2 x 1-inch (5 x 2.5 cm) cube galangal, sliced thin
• 3-4 mini Thai bird chilies, finely chopped
• 400 g chicken, cubed
• 1 medium onion, quartered
• 1 tomato, quartered and peeled
• 1 cup (150 g) mushrooms, sliced
• 1½ teaspoons sugar
• ¼ teaspoon pepper
• 3 tablespoons lime juice
• 2 tablespoons soy sauce
• 4 tablespoons cilantro

• Saucepan or pot
• Knife for chopping ingredients
• Cutting board
• Spoon for stirring

Procedure

1. Bring the chicken stock and coconut milk to a boil in a saucepan.
2. Add lemongrass, galangal, chilies, sugar, and pepper to the boiling mixture.
3. Add onion, tomato, chicken bits, and mushrooms to the pot.
4. Keep the mixture at a rolling boil for about four minutes.
5. Remove the pot from the heat once the time is up.
6. Stir in lime juice and soy sauce for added flavour.
7. Garnish with cilantro and additional chilies if desired.

Nutritional Values

You can substitute ginger for galangal if needed. However, note that their flavours differ slightly. Always wash your hands after handling chili peppers to avoid irritation. This soup is a delightful blend of spicy and sour flavours that represent Thai cuisine well.