This popular Thai coconut soup is filled with chicken, veggies and a touch of heat from Thai chili peppers.
To release the aromatics in tough and woody lemongrass, pound it with a mallet until it just breaks apart.
For added flavor I used a few tablespoons of a lemongrass herbal tea mix and a bit of oil to marinate the chicken in for 30 minutes. As a tea I found the lemongrass flavor to be extremely overpowering, so instead of throwing it out I kept it around for just such an occasion – and it tasted great!
Once the soup base has come to a boil, add the diced chicken along with the coconut milk and chilies.
The creamier (higher fat) the coconut milk you use, the better tasting and better overall texture the soup will have. Adding the lime juice at the end of the cooking, preserves the fresh bright flavor of the lime.
|Tom Kha Gai|| |
- 2 cups GF chicken broth
- 4 fresh kafir leaves or fresh basil leaves, torn
- 2” piece of lemongrass, bruised
- 1” piece of ginger, peeled and thinly sliced
- 4 Tbsp GF fish sauce
- 4oz chicken breast, diced
- ¾ cup canned coconut milk
- 2-4 whole red Thai chilies, to taste
- 2 Tbsp lime juice
- Salt to taste
- Fresh cilantro, garnish
- In a large pot combine the first 5 ingredients and bring to a boil. Add the chicken, coconut milk and chilies, simmer for 10 minutes or until chicken if fully cooked.
- Stir in the lime juice and season to taste with salt. Remove lemongrass and ginger to serve.