Joy’s Thai Food Recipe & Dessert Blog!

Prepare:
1/2 pound chicken breast
1 cup straw mushrooms
1 cup water
1 lemon grass (cut 2 inches)
4-6 kaffir lime leaves
3 small red onions cut into quarters
2 medium to large tomato
2 pieces galangal
2 tbsp. fish sauce
4 tbsp. fresh lemon juice
1/4 tsp. sugar (optional)
2-8 red and/or green chili peppers
1 tbsp. tom yum soup paste
1/2 cup celery (cut 1 inch)
1/4 cup coriander (cut 1 inch)

Cooking Instructions

1. Boil 1 cup of water. In boiling water, put peppers, galangal, lemongrass and salt.

2. Put chicken in boiling water and cook for 10 minutes.

3. Add mushroom chili paste and cook it for 5 minutes. Then, put tomato, onion, fish sauce and boil for another 2 minutes. Turn off the fire.

4. Put Chinese celery, kaffir lime leaves and coriander.

For presentation you can garnish with coriander and red chili pepper. Thai people usually eat this with a bowl of rice. They take a spoonful of soup and mix it with their rice or a spoon of rice and dip it into their TOM YUM soup. There are many kinds of Tom Yum Soup – just exchange shrimp, squid, or even pork for the chicken. Enjoy, this is one of Thailand’s favorite dishes.

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Thai Food Recipe: ต้มข่าไก่ Tom Kha Gai (Chicken soup w/Coconut milk)

Thai Food Recipe: ต้มข่าไก่ Tom Kha Gai
(Spicy Chicken, Coconut Milk and Galangal Soup)

Prepare:

2 cups Chicken breast (cut thick)
9 oz. coconut milk (you can use Chao Koh Brand)
1 cup straw mushroom (cut half) or any other kind of mushroom
1 lemongrass (cut diagonally then crushed lightly)
4-8 pieces baby galangal (thinly sliced)
3-4 kaffir lime leaves (rip off the hard part) 1 group coriander (cut 1 inch)
1 group scallion (cut 1 inch long)
4 crushed guinea-peppers
3 tbsp. fish sauce
1/2 tsp. salt
3-4 tbsp. fresh lemon juice

Cooking Instruction:

1. Boil coconut milk. Keep stirring. Wait until the coconut milk has its oil come out. Then add baby galangal, lemongrass. Mix it together.

2. When the soup boiling, put chicken breast. Cook for 8-10 minutes. Add peppers, fish sauce.  Use medium heat.

3. Maximize the heat. Then add straw mushroom. Cook for 1-2 minute. Turn off the fire.

4. Dress with condensed milk, kaffir lime leaves, coriander and scallion. Add lemon juice. You should eat the soup right away after adding  lemon juice because as the time pass the taste of lemon will change.

5. Serve with hot fragrant jasmine rice from Thailand.

Click here to see the video of how to cook>> Tom Kha Gai (Chicken and Galangai in coconut milk soup)

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