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    Recipe Thai Coconut Chicken Soup – Tom Kha Ghai

    By Thai-Eyes | May 30, 2008

    One of the most mouthwatering Thai recipes is the
    Thai coconut chicken soup – Tom Kha Ghai.
    “Tom Kha Ghai” means Soup – Galanga/Galingale – Chicken.
    Even if some famous cooks are telling You,
    galanga/galingale can not be replaced by ginger !
    The taste is totally different !
    To prepare a tasty stock for “Tom Kha Ghai”,
    You ´ll need a bit of time,
    don´t be in a hurry.

    tom-kha-ghai.jpg
    Picture: Thai Coconut Chicken Soup – Tom Kha Ghai

    Ingredients:
    750 ml water
    500 ml coconutmilk
    250 g chickenbreast
    3-4 kaffir lemon leaves
    3 stems lemongras
    5-10 slices galanga/galingale
    1 coriander root
    2 spring onions (the white part on the bottom)
    5-10 Thai Chilis “Prik Kee Noo”
    250 g straw mushrooms (fresh champignons as replacement)
    1-2 EL palm sugar
    salt or fishsauce
    juice of 3-5 lemon
    coriander leaves and spring onions to garnish

    Preparation:
    Put lemongras (smash it with the flat side of a knife or a pestel),
    slices of galanga/galingal, kaffir limeleaves, coriander root (smashed)
    and spring onions in a pot with cold water and simmer it for about 1,5 to 2 hours.
    Add coconut milk, chilis (smashed) and chickenbreast in stripes o cubes
    and cook it until done.
    Add straw mushrooms, cuted in half and let it boil for another 5-10 minutes.
    Season with palm sugar, salt or fishsauce and lemonjuice.
    Garnish with korianderleves and springonions and
    serve with Thai rice/fragrant rice/jasmine rice.

    tom-kha-gai.jpg

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    Topics: Thaifood, Thailand | 2 Comments »

    2 Responses to “Recipe Thai Coconut Chicken Soup – Tom Kha Ghai”

    1. tempe thai restaurant Says:
      January 7th, 2010 at 18:16

      Hi i am irene. Glad i joined this community and hope to share some ideas with you. Thai food can be summed up as: sweet, spicy, sour and a bucketfull of flavors combined.

    2. Thailand Breeze Says:
      February 27th, 2010 at 08:47

      This dish is very unique with coconut milk, galanga root and other herbs.

      It’s a good idea to use red chilis because they can be easily spotted and that you won’t chew it accidentally.

    Comments