Tom Ka Gai

submitted by relaena
from US

Thai Coconut Soup

3-1/2 cups coconut milk (canned easily available; fresh tastes best)
1 cup water
1 pound chicken, skinned, deboned and diced (I've always had only breast
meat in the restaurants,
so that's how I do mine) 1/2 pound fresh mushrooms, halved (the dark brown
short stubby ones, typically)
1 ounce fresh galangal root, sliced
1 fresh lemon grass stem (2 stems, if older or dried), cut in 1" lengths
4-5 kaffir lime leaves, torn in half
2-3 fresh thai chilies, halved
1/3 cup fresh lime juice
3 Tbsp fish sauce
3 tsp. palm sugar (unrefined also works, use granulated as last choice)
1 tsp. salt
2 Tbsp chopped coriander leaves (cilantro for us americanos)
1 Tbsp roasted chili sauce (nam phrik phao) IF desired.

Put coconut milk and water into a medium sized pot, and bring to boil over
medium heat. Reduce heat,
add galangal, lemon grass, kaffir lime leaves and cook a few more minutes,
stirring occasionally.
Next add the chicken, salt, fish sauce, sugar and lime juice... cook just
until chicken is done. Add
mushrooms and remove from heat.
To serve, put a dash of chili sauce in the bottom of a soup bowl. Pour in
the soup, sprinkle with coriander
leaves/cilantro.
Serves four.


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