Chicken and Galangal Soup (Tom-Ka-Gai) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
2 stalks lemongrass, sliced into 1 inch pieces (or may use galangal) |
1 (2 cup) can coconut milk, divided (labeled for cooking, not dessert) |
1 (50 g) packet tom kha paste |
2 -3 boneless chicken breasts, cut into thin strips |
2 -4 tablespoons fish sauce, to taste |
1 teaspoon soft brown sugar |
1 large tomato, cut into wedges |
1/2 cup water, as needed |
4 -8 ounces 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.
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