For a totally delicious Thai dish that calls for relatively few ingredients and fast preparing and cooking time, try Tom Kha Gai. The steps are easy and the finished result is simply stunning. A good Tom Kha Gai has an equal balance of sour and salty, with a tint of sweet. The sweetness is already present in the ingredients that no sugar needs to be added to this, and remember, a good Tom Kha Gai is not supposed to be cloyingly sweet (like you might have tasted in western countries), so I will say this again — no sugar.
I prefer using chicken breast for Tom Kha Gai, but it's also ok to use dark meat.
Try to get the seasoning right on the saltiness early, because fish sauce is pungent it needs to be added while the liquid is still over the heat to get rid of its pungency. If you add fish sauce after the heat is turned off the soup will have a fishy taste that you don't want. On the other hand, it's best to turn the heat off and then add the lime juice to preserve its fragrance while eating.
The soup is boiled only for a short time in total to avoid the coconut milk from "splitting"
- Prep Time : 15 minutes
- Cook Time : 10 minutes
- Yield : 2 servings
- Chicken meat - 200 grams, sliced
- Galangal - 10 grams, young galangal, sliced thin
- Lemongrass - 1 stalk, diagonally sliced thin
- Kaffir limes leaves - 2 ea.
- Straw mushrooms - 80 grams
- Coconut milk - 1 cup
- Chicken stock - 150 grams/ 150 ml.
- Bird's eye chillis - 10 ea.
- Fish sauce - 3 Tbsp.
- Lime juice - 3 Tbsp.
- Coriander - 1 sprig, for garnish
1. Combine the coconut milk and chicken stock and bring to a boil, then add lemongrass and galangal.
2. Add the chicken meat in one go, and stir to break the pieces apart. Follow with straw mushrooms, add fish sauce, and cook until both the chicken and mushrooms are done.
3. Add the kaffir lime leaves, then the chillis. Turn off the heat and season with lime juice, stir to incorporate. Serve.