Chicken and Galangal Soup (Tom-Ka-Gai)

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Total Time
30mins
Prep
15 mins
Cook
15 mins

This was a dish prepared at a Thai cooking class I attended. It was made by a native Thai woman who learned to cook at her mother's apron strings. It has a wonderful taste, which can be adjusted by the amount of the ingredients added. Vegetables, such as broccoli and yellow onions, can easily be substituted for the chicken.

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Ingredients

Nutrition

Directions

  1. Combine lemon grass, 1/2 can (1 C) of coconut milk and Tom Ka Paste in a medium pan and bring to a boil.
  2. Continue to simmer, uncovered, stirring occasionally for a couple minutes.
  3. Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked.
  4. Add tomatoes and remaining coconut milk and bring to a boil.
  5. Add water, as needed, for desired consistency and taste and bring to a boil.
  6. Add mushrooms and cook until desired consistency.
  7. Add brown sugar, fish sauce or chilies, as necessary, to adjust taste.
  8. Turn off heat, add cilantro and serve immediately.
Most Helpful

5 5

I love this recipe. I've made the dish a number of times. I pick up Tom Ka paste packets in an Asian/Chinese grocery store. I use 1 or 1 1/2 serano pepper.