Tom Kha Gai
ต้มข่าไก่·(tom kha gai)
Weeknight Kab Khao (The Thai Family Table)
Tuesday evening at the back burner, the galangal snaps under the knife, a can of coconut milk gets pried open, torn makrut lime leaves hit the pot, and the fiery heat of Tom Yum yields to a rich coconut counterweight. The secret to this soup lies in two rules: a gentle simmer to keep the rich coconut milk from breaking into a greasy oil slick, and a dual-acid hit of mellow tamarind during the boil, followed by a sharp squeeze of fresh lime completely off the heat to preserve its floral punch. Ladle the broth over jasmine rice and squeeze the lime while it is still scalding.
Before you start
Prep the aromatics in advance.
To make this a fast weeknight meal, smash the lemongrass, slice the galangal, tear the lime leaves, and smash the shallots over the weekend, keeping them refrigerated in an airtight container until ready to cook.
Ingredients
- unsalted chicken stock2 cup
- full-fat coconut milk14 oz
- lemongrass stalks2 med
- fresh galangal1 med
- makrut lime leaves6 med
- Thai shallots3 large
- coriander roots3 med
- boneless skinless chicken thighs1 lb
- oyster mushrooms5 oz
- Thai fish sauce3 tbsp
- tamarind concentrate2 tbsp
- palm sugar1 tbsp
- fresh Thai bird's eye chilies4 med
- dried red Thai chilies5 med
- fresh lime juice3 tbsp
- fresh cilantro leaves1/2 cup
Method
- 01
Combine the chicken stock, lemongrass, galangal, shallots, and coriander roots in a medium soup pot.
Bring to a gentle boil over medium-high heat and simmer for 5 minutes to create a potent, fragrant tea that builds the foundation of the soup.
- 02
Add the bite-sized chicken thighs to the boiling broth and cook halfway through.
This should take about 3 to 4 minutes; be sure to skim off any grey foam that floats to the top to keep the soup clean.
- 03
Reduce the heat to medium-low and gently stir in the full-fat coconut milk.
Crucially, do not let the soup come to a rolling boil from this point forward, otherwise the coconut milk will separate into greasy pools of oil instead of remaining a velvety, stark-white emulsion.
- 04
Add the torn Makrut lime leaves, mushrooms, fresh chilies, fish sauce, palm sugar, and tamarind paste to the gentle simmer.
Allow it to simmer gently for another 3 to 5 minutes until the mushrooms are tender, creating a deeply savory, slightly sweet broth with a mellow, fruity tang from the tamarind.
- 05
Turn the heat off completely and remove the pot from the stove before stirring in the fresh lime juice.
Adding lime juice while the soup is boiling destroys its bright aroma and turns the broth bitter; once mixed, gently stir in the fried dried chilies.
- 06
Ladle the soup into bowls and top generously with fresh cilantro.
Serve immediately alongside steaming hot jasmine rice, pushing aside the inedible galangal, lemongrass, and lime leaves as you eat.
Notes
Source your ingredients carefully from a local Asian market.
Do not attempt to use powdered galangal or dried lemongrass. Seek out fresh or frozen aromatics and high-quality UHT pasteurized coconut milk in a paper carton for the purest flavor.
Control the heat level to suit your family.
Traditional Tom Kha is mild compared to Tom Yum, but if cooking for children, simply omit the smashed fresh chilies during the simmer and serve them on the side in fish sauce.
From Cook Thai in America.