Tom Kha Gai
6 servings
30 minutes
The main difficulty in preparing Thai tom kha gai soup is to find galangal, lime leaves and Thai hot pepper. An additional difficulty is in coconut milk: it, like cow's milk, tends to curdle. To avoid this, the soup must be constantly stirred and not allowed to boil too much. If you manage to cope with these difficulties, nostalgia for Thailand will not have a chance.
1
Prepare the necessary ingredients.
2
Slice the galangal into thin strips.
- Galangal: 1 piece
3
Cut the ends of the lemongrass and remove the outer layer.
- Lemongrass: 3 pieces
4
Pour half of the coconut milk into a saucepan and place it over medium heat. Add galangal and lemongrass to the milk.
- Coconut milk: 6 glasss
- Galangal: 1 piece
- Lemongrass: 3 pieces
5
While the milk is heating, cut the chicken into medium-sized cubes. When the milk starts to boil, add the chicken and the remaining coconut milk. Reduce the heat to low to prevent the milk from burning.
- Chicken breast: 400 g
- Coconut milk: 6 glasss
6
Cut the chili pepper diagonally into small rings. Add to the saucepan with the soup.
- Thai bird's eye chili: 5 piece
- Salt: 0.5 tablespoon
7
Wash the oyster mushrooms and separate them into individual mushrooms.
- Oyster mushrooms: 200 g
8
Gently stir the soup, add mushrooms and onion. Stir the soup in one direction, trying not to damage the structure, otherwise the milk will curdle.
- Oyster mushrooms: 200 g
- Onion: 1 piece
9
Cut the tomatoes into large cubes and add them when the soup boils. Tear the lime leaves and mix. Simmer for another 10 minutes without letting it boil.
- Tomatoes: 2 pieces
- Kaffir lime leaves: 6 pieces
10
After 10 minutes, remove from heat. Add lime juice and salt to taste to the soup.
- Lime juice: to taste
- Salt: 0.5 tablespoon
11
Submit.
