Tom Kha Gai (spicy chicken and coconut milk soup) is a Thai favorite; this is a slight adaption of mine, based on a recipe given to me by a Thai friend. Wonderful served with jasmine rice.
What you will need:
- 2 c. boiled chicken breasts, chopped into ½ inch cubes
- 3-4 fresh limes, juiced (or else ½ c. of fresh lemon sliced paper thin, including peel)
- 3-5 tbsp. fish sauce (depending on your taste)
- 1½ tsp. chopped fresh hot Thai chili pepper (or 2 tbsp. of dried red pepper flakes)
- 1 bunch of scallions (green onions) thinly sliced, including green tops
- 2 tbsp. pure 100% organic cane sugar
- 3 c. unsweetened coconut milk
- 2 c. chicken stock
- 3 stocks of bruised, fresh (or 3 tbsp. of dried) lemongrass stalks, cut into 4-5 inch pieces
- 1 c. fresh or canned whole straw mushrooms, drained (or sliced fresh standard mushrooms)
- 5 inch piece of crushed fresh galangal root (or ginger root)
- 5-7 kefir lime leaves, torn in half
- ½ bunch of fresh cilantro leaves, whole
- ¼ c. of fresh basil leaves, chopped
- A small handful of fresh mint, chopped
- 2 tsp. sea salt
Boil your chicken breasts for about 20 minutes (or until cooked all the way through) with just enough water to cover them completely, on medium high heat.
Meanwhile, in a large cooking bowl or large measuring cup, add your fish sauce, sugar, salt, chilies, scallions, lime juice, basil, and mint. Stir, and reserve.
Remove cooked chicken from pan and shred with a fork, or upon preference, you can chop the chicken into small pieces. Reserve.
In a large sauce pan or wok, combine chicken stock with coconut milk, and stir over medium heat. Add in lemongrass, galangal root, kefir lime leaves, and mushrooms; allow to cook until lemongrass is soft, and the soup base is steaming.
Add in remaining reserved ingredients (including chicken), and cook for another 10 minutes.
Serve, and garnish with cilantro leaves, et voila!
Hope you all enjoy, and let me know if you try making this lovely dish!