Also available in: Nederlands
Tom Kha Gai, I love it! Well, with the right recipe that is. About a year ago I made Tom Kha Gai with a different recipe because around that time my recipe was still lost somewhere. Didn’t like it and didn’t finish the soup I love so much. Somehow I got lucky and found my recipe again. After preparing it I was afraid I wouldn’t like it after the previous experience. Maybe my taste had changed. Thankfully, I loved it!
Enjoy my Tom Kha Gai recipe.
Tom Kha Gai
- 8 lime leaves
- 900 ml of coconut milk
- 700 ml chicken broth (water with stock cubes)
- 6 slices of laos root
- 4 stalks of lemongrass, bruised
- 2 red chilies, halved
- 1 teaspoon of Thai roasted chili pasta
- 350 grams of boneless chicken thighs
- 250 grams of chestnut mushrooms
- 1 can of bamboo shoots (strips)
- 4 tbsp of fish sauce
- 2 fresh limes
- fresh coriander (cilantro)
Instructions Tom Kha Gai:
Wash the laos, cut of six slices of about 0.5 centimeters in thickness (keep the rest in the freezer). Cut the mushrooms in quarters, halve the red peppers and remove the seeds. Slice the lemongrass stalks in half. cut the chicken fillet into pieces. Add 2 chicken stock cubes to 700 ml of boiling water.
Pour the broth together with the coconut milk, laos, four lime leaves, lemongrass and the red peppers into soup pot. Bring to a boil. Let it simmer for 20 minutes with the lid on. Keep an eye on the soup because if it boils to hard your Tom Kha Gai will boil over.
Take all the ingredients out of the soup and discard these. Now add the chicken, four lime leaves, mushrooms, bamboo shoots and four tablespoons of fish sauce. Add 1 teaspoon of chili paste after ten minutes. Boil the soup for twenty minutes (careful for the soup boiling over). Taste and add more chili paste until you find it spicey enough.
Serve the Tom Kha Gai with cut limes and cilantro, add to taste.
Enjoy your meal