I winged this recipe since most recipes I've read include roughly the same ingredients and steps, except for one, which is worth noting. Some recipes include stock, and others do not. I always thought of tom kha gai as a stock-based soup with coconut milk added. (Maybe this is the American way?) Other recipes (maybe authentic Thai recipes?) treat it as a savory coconut milk soup. Next time I'll try cutting out the stock, increasing the coconut milk, and seeing what happens.
Whether or not you're using stock, the key to this soup is actually the galangal (or ginger if you're in a pinch), which is why I love it.
And a note about coconut milk... I am happy to have discovered coconut milk in little cartons. Each contains about a cup of coconut milk. More about them here:
http://www.flickr.com/photos/73734779@N02/6648815021/
Ingredients
- 8 cups chicken stock
- 1 2" piece galangal or ginger, thinly sliced
- 8 kaffir lime leaves, cut lengthwise
- 2 stalks lemon grass, crushed and cut into 3" pieces
- 2 mushrooms, sliced
- 2 tomatoes, quartered (optional)
- 1/2 chick breast, thinly sliced
- 1/2 white onion, thinly sliced
- 1-2 red fresno chiles, thinly sliced
- 2 tbsp fish sauce
- 2 tsp kosher salt
- 1 cup coconut milk
- 1 lime, juiced
- cilantro as garnish
Directions
Heat stock in a large pot over medium heat. Add the galangal, lime leaves, and lemon grass. Let simmer for 15 minutes. Strain.
Return the broth to the pot and return to medium heat. Add the rest of the ingredients and let simmer for another 15 minutes.
Transfer to serving bowls and top with cilantro. Serve with lime wedges.
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