Cookbook:Tom Kha Kai

| Thai Cuisine

Tom kha kai (or tom kha gai) is a Thai soup with the distinct, very Thai flavor of galangal, a rhizome somewhat similar to ginger. Kha means "galangal" in Thai. This version of the soup is made with chicken (kai or gai).

Ingredients

 * 2½ cups (600 ml) coconut milk
 * 3¼ cups (775 ml) chicken stock
 * 4 stalks lemongrass, cut into 1-inch (2.5 cm) pieces or split lengthwise
 * 2 x 1-inch (5 x 2.5 cm) cube galangal, sliced thin
 * 3–4 mini Thai bird chilies, finely chopped
 * 400 g chicken, cubed
 * 1 medium onion, quartered
 * 1 tomato, quartered and peeled
 * 1 cup (150 g) mushrooms, sliced
 * 1½ teaspoon sugar
 * ¼ teaspoon pepper
 * 3 tablespoons lime juice
 * 2 tablespoons soy sauce
 * 4 tablespoons cilantro

Procedure

 * 1) Bring stock and coconut milk to a boil.
 * 2) Add lemongrass, galangal, chilies, sugar, and pepper.
 * 3) Add onion, tomato, chicken bits, and mushrooms.
 * 4) Keep at a rolling boil for 4 minutes.
 * 5) Remove the pot from the heat.
 * 6) Stir in lime juice and soy sauce.
 * 7) Garnish with cilantro and chilies.

Notes, tips, and variations

 * You can substitute ginger, as galangal and ginger are similar, but the flavors are different.

Warnings

 * Always wash your hands with soap immediately after you are done cutting chili peppers.