Tom kha gai is one of my favorite soups. Whenever I go to a Thai restaurant I order it, but until recently I’ve never made it at home. Partly because it features galangal. Something I have no idea where to buy.
The other day I was craving Tom kha gai and decided to try making a substitution. I used ginger instead of galangal. The results were wonderful. Here’s the recipe.
- 2 chick thick fillets chopped (I used thigh, but you can use breast meat if you want.)
- 2 cups chicken stock or bone broth
- 2 cans coconut milk
- 1/2 cup thinly sliced galangal (you can substitute with ginger)
- 1 stalk lemon grass sliced
- 1 cup straw mushrooms
- 1 red chili sliced
- 2 Kaffir lime leaves torn small pieces
- 1/2 onion finely chopped
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
Put stock and coconut milk in a pot and bring to a boil. Add lemon grass, ginger and lime leaves and turn heat down to medium. Let simmer for a couple minutes. Now add the chicken and mushrooms let simmer for a couple more minutes, just until the chicken cooks. Add fish sauce lime juice and chilis and remove from heat. Garnish with fresh cilantro.