When I eat out and find something tasty, I always think how I can recreate it at home using easily accessible ingredients.
Tom Kha Gai was one of the dishes. I always loved this spicy and creamy Thai Chicken Coconut Soup and wanted to make it at home. The problem was galangal and lemongrass, which are not really common here in Australia. I tried a few attempts using common ingredients, which were “Good”, not “Delicious”.
And, a couple weeks ago, I suddenly made the “Delicious” version of Tom Kha! I seriously do not know what happened, but it came out really GREAT!
In this recipe, I use lemon rind and ginger instead of lemongrass and galangal.
This Tom Kha Gai has a lot of veggies, so that a bowl of this soup becomes a complete meal.
Hope you enjoy this super easy Tom Kha Gai.
Ingredients (Serving 4):
1 Chicken Breast – cut into chunks
1 teaspoon of Cooking Sake (or White wine)
2 teaspoons of Fish Sauce
A pinch of Sea Salt
50ml Cooking Sake (or White wine)
1 Lemon and the Rind
1 leaf of Kaffir Lime
15g of Ginger – peeled and cut into julienne
2 cloves of Garlic – finely chopped
1 bird’s eye chili- finely sliced (remove seeds if you prefer not hot)
A pinch of Sea Salt
1 Tablespoon of Fish Sauce
270ml good quality Coconut Cream
5 leaves of Basil – sliced
For Vegetables – any veggies left in the fridge will be fine! These are what I used;
1 Onion – sliced
6 Mushrooms – cut into 4
100g Green Beans
8 Okra – trim the head and cut lengthwise into half
1/2 Red Capsicum – cut into strips
6 Brussel Sprouts – cut into half
- In a small bowl, marinade chicken breast with cooking sake, fish sauce and a pinch of sea salt for about 20 minutes.
- In a large pot, place water, cooking sake, lemon rind, kaffir lime leaves, ginger, garlic and chili. Bring it to boil. Reduce the heat once it is boiled and simmer it for 20 minutes to make the broth fragrant.
- Add the marinaded chicken (Method 1) including the liquid into the pot. Cook it for 5 minutes.
- Add all vegetables (except beansprout) into the pot and a pinch of sea salt. Cook it for about 10 minutes or until the brussel sprouts are cooked.
- Remove the lemon rind, kaffir lime leaves. Add 1 tablespoon of fish sauce, coconut cream and basil leaves. Squeeze 1/4 of lemon and simmer it for another 5 minutes.
- Place 1/4 beansprouts in each serving bowl. Pour the Tom Kha Gai over the the beansprouts. Serve while hot with lemon wedges.