Tom Kha Gai
Ingredients
- 400 mlCoconut milk
- 400 gChicken cutlet (thinly sliced)
- 150 gshiitake mushroom (halved)
- 30 ggalangal (sliced)
- 2 pclemongrass (bruised and chopped)
- 4 pckaffir lime leaves (torn)
- 2 pcThai chili (whole)
- 3 tbspfish sauce
- 2 tbspLime juice
- 1 tbsppalm sugar
- 0.5 pcFresh cilantro (chopped)
- 250 mlMineral water
- 250 mlChicken broth
Method
A creamy, opaque white broth where the richness of coconut milk is balanced by the sharp acidity of lime. The chicken remains tender, infused with the peppery notes of galangal.
- 1
Slice the galangal into thin rounds. Crush the lemongrass with the flat of a knife to release the essential oils, then cut into 5 cm pieces. Remove the central vein from the kaffir lime leaves.
- 2
In a saucepan, bring the chicken broth to a simmer. Add the galangal, lemongrass, kaffir lime leaves, and lightly crushed Thai chilies. Let infuse for 5 minutes over medium heat until the kitchen is fragrant.
- 3
Pour in the coconut milk. At the first boil, add the chicken cut into thin strips and the shiitake mushrooms cut in half. Maintain a gentle simmer: the chicken is ready when the meat is white to the core and tender to the bite.
- 4
Off the heat, stir in the fish sauce, palm sugar, and lime juice. The broth should be balanced between salty, sour, and creamy. Sprinkle with fresh cilantro before serving.
Frequently asked questions
How do you get this dish right?
- Never boil coconut milk vigorously, as it might split and lose its creaminess.
- Galangal and lemongrass are for infusion only and are not meant to be eaten.
- Always add lime juice off the heat to preserve its fresh aromatic profile.
How long does this dish keep?
Store for 2 days in the fridge. Reheat over very low heat without bringing to a boil.
