Chicken and Galangal Soup (Tom-Ka-Gai)

Submitted by Ducky

"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."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 stalk lemongrass, sliced into 1 inch pieces (or may use galangal)
• 473.18 ml can coconut milk, divided (labeled for cooking, not dessert)
• 50 g packet tom kha paste
• 2-3 boneless chicken breasts, cut into thin strips
• 29.58-59.16 ml fish sauce, to taste
• 4.92 ml soft brown sugar
• 1 large tomatoes, cut into wedges
• 118.29 ml water, as needed
• 113.39-226.79 g sliced mushrooms
• 5 chili peppers, to taste
• fresh cilantro

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.

Reviews

[Walraven]

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.