Tom Kha Gai (Thai-style Galangal Chicken Coconut Soup)

This is supposedly one of the famous Thai dishes along with Tom Yum Goong. I wonder how many of you have tasted or even heard of this soup before, because of all places, I first had it in Australia! I didn't see it in Thailand or Singapore, but then I probably didn't look in the right places. 

It was winter, nearly 2 years back. We decided to lunch at a small Thai eatery just 5mins drive from our place. The staff there swore this is what we need to warm our bodies and whet up an appetite. She is absolutely right! 

Tom Kha Gai (serves 4-6) ต้มข่าไก่

1.5L     Chicken stock, homemade preferred
   1"     Galangal, sliced
   2      Lemongrass, just the white portion, smashed slightly
   5      Kaffir lime leaves, vein removed, torn and bruised slightly
 4-5     Chili padi, sliced

500g   Chicken thigh, diced
540g   Coconut milk
300g   Shimeji mushrooms
250g   Straw mushrooms

Adjust the following to preference:
 1-2 tsp    Fish sauce
 15-30g    Palm sugar
70-100g   Lime juice

To serve:
Lime wedges
Chili padi
Coriander

Optional
Mung bean vermicelli aka glass noodles
Cherry tomatoes
Baby kailan

1. In a large pot, bring chicken stock, galangal, lemongrass, kaffir lime leaves and chili padi to a boil.

2. Turn to low heat and add in chicken thigh. Simmer for about 15mins or till chicken is cooked through.

3. Gently stir in coconut milk and simmer for 5mins.

4. Add in the mushrooms and cook till just soften. Season to taste with fish sauce, palm sugar and lime juice.

5. Serve immediately with lime wedge, chili padi and coriander.

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Thoughts: Don't let the milky colour deceive you as it did with me. I initially thought it was going to be bland and boring. I was wrong, of course. Tom Kha Gai is sour and spicy, slightly sweet and slightly salty, creamy and so aromatic! Quite the contrary from how it look like it will taste!

I learned that even though Tom Kha Gai is often called a "soup", it should really be categorised as "curry". The authentic way to enjoy it is with a bowl of fluffy, steamed rice; spoon the gravy and ingredients over, a few tablespoonfuls at a time.

I haven't been very into rice since giving birth. So to make it a complete meal, I added glass noodles, baby kailan and some cherry tomatoes. Keeps it light too. 

Try this super moreish dish and share with us your yummy creations and thoughts on facebook or tag @whattobaketoday on instagram!

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