Lunch & Dinner
About this Recipe
Galangal (kha) is one of the most important ingredients in any tom kha gai recipe. The kha in the name of the dish in Thai, actually means galangal – so it’s very important, and there’s really no substitute for the galangal.
This amazing soup features fresh galangal, exotic mushrooms, coconut milk with a hint of lime.
- 1.5 cups coconut milk
- 1/2 cup water
- 1 stick lemongrass, cut into 4cm pieces
- 2″ pieces of galangal, cut 5mm thick
- 300 grams chicken thigh, sliced
- 1/2 red onion, cut into quarters
- 1 cup mushrooms, cut into bite size pieces
- a few pinches salt
- 2 teaspoons chilli paste in soya bean oil
- 2 tablespoons Thai fish sauce
- 2 tablespoons fresh lime juice
- 2 teaspoons palm sugar, shaved
- coriander to garnish
Galangal has an earthy spice flavor, and many people compare the taste to ginger, however it’s actually quite different in taste and feel.
When cooking with galangal, it is added for fragrant only. Attempt to eat galangal and you will most likely fail. Unless the ingredient is pounded finely into a curry paste it is best to remove from the soup just before serving.
Serve the soup on its own or over a bowl or steamed jasmine rice.
Step by Step Instructions
In a medium size pot add coconut milk, water, lemongrass, kaffir lime and onion. Bring to boil and simmer 10 minutes.
Remove the herbs from the stock after cooking if you wish, or leave them in the soup for extra flavour. Thais would traditionally leave them in.
Flavour the soup with salt, chill paste, Thai fish sauce, lime juice and palm sugar. Stir well and bring to the boil.
Add chicken into the broth over high heat. When the chicken is just cooked add mushrooms and reduce to medium heat.
Remove from the heat to preserve the texture of the mushrooms. Taste for balance. Finish the soup with coriander to garnish.