el

 

TOM KHA GAI

Ingredients:

  • Cherry tomatoes
  • 1 lemongrass stalk
  • 1 can of coconut milk
  • 6 cups of chicken broth
  • 3 spring onions (slices)
  • Bell pepper (sliced)
  • 3 fresh red chilies (chopped)
  • 2 chicken breasts (sliced)
  • 1 cup shiitake mushrooms (sliced)
  • 1 handful of fresh coriander leaves
  • 1 handful of fresh basil leaves
  • 4 fresh or frozen makrut lime leaves
  • 1 thumb-sized piece galangal or ginger (grated)

Preparation:

  1. Start by chopping the bottom of the lemongrass stem. Keep the top stem for the soup pot
  2. Add the chicken broth to a large pot and cook over medium-high heat. You can also add chicken bones. Leave in the fire until boiling
  3. Then add the chicken and mushrooms
  4. Add the prepared lemongrass, including top stem pieces, makrut lime leaves, and fresh chilies
  5. Let boil for 5 to 8 minutes or until the chicken is cooked
  6. And reduce the heat to medium
  7. Add the galangal or ginger, half a can of coconut milk, the fish sauce and additional vegetables if you use them
  8. Stir well and cook over low heat for 2 minutes
  9. You are going to reduce the heat to low and add the lemon juice. stir
  10. Finally, serve the soup in bowls and sprinkle some fresh cilantro, basil and spring onions over each bowl. Note: If you are serving the soup with noodles, it is best to prepare them separately from the soup; otherwise the soup thickens too much due to the starch in the noodles.

Notes: You can adjust the flavor as follows:

  • If you want it creamier, add more coconut milk.
  • If you want it spicier, add a little more chili.
  • Yes, you want it more salty, instead of salt, add fish sauce.
  • Yes, it's too spicy, add more coconut milk.
  • Yes, it's too salty, add a squeeze of lime.
  • If it's too acidic, add 1 teaspoon of brown sugar.