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. The soup features galangal, an herb I have no idea were 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 the 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.
This tasty soup is delicious when served before a meal or you eat it with rice and some side vegetables as a main course. Enjoy:)