1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
How to Make It
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
Note: Nutritional analysis is per 1 1/2-cup serving.
A tom kha gai soup must have galangal in it. That's what the name is about. Kha in Thai means galangal. This recipe also lack of a very important ingredient - lime leave! For a real taste and flavor, you must make a trip to the Asian shop. Galangal, lemongrass, lime leave and bird eye chili all freeze well. You can store them in the freezer for future use. For better flavor - 2 stick of lemongrass,(use only the white part) cut and CRUSHED. 5 lime leave, torn. 4 tbsp fresh lime juice, 2 bird eye chili, crushed. 3 tbsp sugar and 4 tbsp fish sauce - I think this is better for the two cans of liquid(coconut milk and broth)
We tried this. Used powdered ginger, and only had a lemon, but turned out fabulous! Did saute a small amount of onions for extra texture. Put over clear noodles!!!! Us is a bi-weekly dish in our house now.
This was awesome! We found all the ingredients at our local Asian market. We did add lime leaves as one reviewer suggested, and we left out the fish sauce. We also substituted 2 Thai chilis instead of chili paste. Waited til the end to add the lime juice as someone suggested to keep lime from getting bitter. Added lime to taste. All in all this was a huge hit. It was pretty quick to make. We served with rice and just put it right in our soup. So good!!!
I made a few adjustments to finish it quickly. I used an already prepared rotisserie chicken, small pkg of match stick carrots, 8 oz. pkg sliced mushrooms, and honey instead of sugar. We had it with a side of rice. It was one of the fastest meals I've ever made.
Excellent version of a classic recipe. I had home made stock, but otherwise made this pretty much as written other than using galangal instead of yellow ginger. I think I probably doubled the fish sauce, now that I think about it. Served with coconut brown basmati rice it made a wonderful, light dinner. I'll definitely make this one again.