Tom Kha Gai is a classic Thai soup. It’s a silky smooth chicken soup that’s flavored with coconut milk, lemongrass, and kaffir lime leaves. Recipe below!
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Tom Kha Gai Recipe:
• 2½ cups Chicken Broth
• 1 stalk Lemongrass
• ½ cup Thai Basil
• ½ cup Cilantro
• 5 Kaffir Lime Leaves
• 2 cans (14 oz. each) Coconut Milk
• 1 cup sliced Red Bell Pepper
• 1 cup sliced Mushrooms
• 1 cup brined Baby Corn
• 3 tablespoons Lime Juice
• 1 cup brined Baby Corn
• 1 teaspoon Garlic Chili Paste
• Fresh Pho noodles or Rice Stick noodles
In a large pot, I’m going add in the chicken broth, lemongrass, and about 10 thin slices of galangal. Galangal is like ginger on steroids. It has a spicy taste and it’s typically used is Indonesian, Malaysian, and Thai curries! And 5 kaffir lime leaves. Kaffir limes provide a really unique and aromatic flavor. You can find Kaffir lime leaves at any asian market.
I heat the broth up on medium heat and bring it to a boil. once it starts to boil, I turn down the heat to low and let it simmer for about 20 minutes so the broth can be infused with all the different flavors. Then I’ll remove the lemongrass, galangal, and kaffir lime leaves. During this time, i’ll prepare my Thai basil and cilantro sauce. I’m putting in a handful of thai basil and cilantro, about ½ a cup of each into the blender, then I’m adding a can of coconut milk and giving it a whirl until everything comes together. This sauce isn’t typical but I like to add it because it gives a huge burst of flavor. Now i’ll just set it aside.
Next I’ll prepare my chicken. I have a chicken breast here and i’ll slice it thinly. Then I’ll bring my broth back up to a soft boil and add in the sliced chicken breast. I’ll let it cook for another minute and then i’ll add my basil and cilantro mixture and another can of coconut milk, the juice from 1-2 limes (or about 3 tbsp), 2 tbsp of brown sugar, 3 tbsp fish sauce, and a teaspoon of chili garlic paste. I’ll let everything continue to boil and then I’ll add in some sliced red bell peppers, some sliced mushrooms, and some baby corn. Let it sit for a few minutes to soften, and then we’re done!
I love serving this with the fresh pho noodles I bought from the asian market. It’s so soft and chewy but If you can’t find fresh pho noodles, you can use the dried rice sticks kind and just cook it according to the directions. And there we have it – the most comforting chicken soup around.
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