Tom Kha Gai (Chicken Coconut Soup)

My first trip to Bangkok in 2006 found me wandering around the city in awe of the sights, sounds, smells and becoming increasingly hungry for my first real Thai meal.  I was ready to explore some Thai food. I was lucky enough to meet a gentleman on the plane trip that had been coming to Thailand for 20 years for his import/export business and he decided to show me around town a bit. Eventually we made our way up Sukhumvit and down a small soi to a very small Thai restaurant that he promised would cook a very memorable Thai meal.

The most memorable part I took away from that meal was the Tom Kha Gai (Chicken Coconut Soup). A very aromatic and rich soup that I can taste even now as I write this. I found a very good recipe for Tom Kha Gai and I thought I would share it with those of you so inclined to have a go at making this delicious soup.

One component of this Tom Kha Gai recipe is young galangal root which is known as Siamese ginger. The galangal roots skin is a redder brown than ginger root and when opened the flesh is a pure white in comparison to gingers more yellow tint. If you can’t find galangal root in your local Asian store I’m sure ginger can be substituted but I’m not sure if or how that might change the flavor.

Tom Kha Gai (Chicken Coconut Soup)

2 Cups (16 fl oz) of coconut milk.
6 Thin slices of young galangal root.
2 Stalks lemon grass, lower 1/3rd only. Cut into 1 inch pieces and crushed.
5 Fresh kaffir lime leaves, torn in half (not cut).
8 oz Boned chicken breast, sliced.
5 Tablespoons (2.5oz) of fish sauce (nam pla).
2 Tablespoons sugar.
1/2 (4 fl oz)Cup lime juice.
1 Teaspoon black chilli paste (nam prik pow).
1 Cup cilantro/coriander leaves, torn.
5 Green Thai chili peppers, crushed.

• Combine half of the coconut milk with the galangal, lemon grass and lime leavesin a large sauce pan and heat to boiling. Add the chicken, fish sauce and sugar.
• Simmer for about 4 minutes or until the chicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.
• Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl..
• Garnish with the torn cilantro leaves and crushed chili peppers, and serve.

Tom Kha Gai is a delicious soup! So, if you find yourself in a Thai restaurant and it’s on the menu give it a try you’ll be glad you did. And, of course, if you are handy in the kitchen give this recipe a try…it serves 4.

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