TOM KA GAI - COCONUT SOUP WITH CHICKEN

PREP TIME: 15 MIN

COOK TIME: 25 MIN

TOTAL TIME: 40 MIN

INGREDIENTS
  • 1 can of Coconut Milk or Coconut Cream 14.5 oz
  • 3 cups of home made chicken stock 
  • 1 lemongrass stalk cleaned and whacked with the back of a knife to break the fibers and release the flavor
  • 2 inch piece of galangal sliced thinly
  • 4 kaffir lime leaves torn
  • 2 cups of quartered button mushrooms (oyster mushrooms are nice too)
  • 1 cup of halved cherry tomatoes
  • 2 or 3 shallots peeled and sliced pretty thick
  • Fish sauce and soy sauce (both optional)
  • Coconut sugar (optional)
  • Salt to season
  • 1 to 2 chicken breasts boneless (traditionally just cooked in the broth. I like to fry it up in a skillet for extra flavor)
  • Fresh Cilantro, scallions and lime wedges for finishing

INSTRUCTIONS

  1. Combine Coconut Cream, chicken stock, lemongrass, galangal, kaffir lime leaves and shallots and simmer for 15 minutes on low.
  2. Add the mushrooms, simmer for 5 minutes.
  3. Add the sliced or shredded chicken to the soup.
  4. Add the fish sauce, soy sauce, coconut sugar, simmer for 5 minutes.
  5. Squeeze plenty of lime juice into the soup.
  6. Sprinkle with fresh chopped Cilantro and serve with steamed Jasmine Rice.
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