I’ve made this soup a couple of times using a few different recipes, this time I combined the recipes and I found the flavour that works best for me. It’s such a simple soup, no blending, minimal cooking and so rich and flavoursome . With all the health benefits from coconut milk, it’s a great low carb and gluten free recipe.
I like to add flat rice noodles to cut down the richness.
Also a little tip I picked up along the way when choosing your brand of coconut milk/cream check the ingredients on the back and it will tell you how much coconut is really in the product. You will be surprised.
Tom Kha Gai
2 cups coconut cream
1 cup chicken stock
2 stalks lemongrass, white part only, bashed and cut 1-inch lengths
Thumb size piece of galangal ( can use ginger at a pinch) thinly sliced
2 to 3 asian shallots, roughly chopped (pink ones)
10 to 12 small chilies, leave them whole for less spicy or slice in half for super spicy
2 cups of straw mushrooms ( optional-I’m not a fan)
1 to 2 large chicken breasts, thinly sliced
2 to 3 tbsp fish sauce, to taste
3 Kaffir lime leaves, stems removed and finely sliced
1/2 cup coriander , roughly shredded
2 to 3 tbsp lime juice, to taste
2 spring onions, chopped
- In a large saucepan over high heat, combine coconut cream, chicken stock, lemongrass, galangal, shallots, chilies, and mushrooms.
- Bring to the boil, and simmer for 15mins, stirring occasionally .
- This next step is optional , but I like to strain my soup, traditionally you would leave all ingredients in the soup and push the fibrous ingredients to one side ( lime leaf, galangal and lemongrass), it’s a personal preference.
- Add the chicken and simmer for 6 mins, then add fish sauce and lime leaves, return to the boil, add half the coriander and take off heat.
- Stir in lime juice, garnish with spring onion and remaining coriander and if strained, add some finely sliced chilli.
For less rich soup replace the coconut cream with equal quantity of coconut milk.