Perfect balance of spiciness, sweetness, saltiness, tanginess and creaminess.

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Tom Kha Gai traditionally is made with coconut milk, galangel, chilies, lemongrass, kafir leaves, chicken and some form of mushroom, typically straw mushrooms.

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Personally I can’t stand mushrooms. I have tried them every way possible and every type you could imagine. I don’t even like them touching my food. I hate the texture, flavor and smell.

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Whenever my husband and I go out for Thai food I always have to get Tom Kha Gai. My meal is not complete without it! It’s my favorite soup by far. There is so much flavor in Tom Kha Gai. It satisfies everything your tastebuds could desire, except those mushrooms!

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When we eat out we either order it without mushrooms or I end up with a nice bowl of my version of Tom Kha Gai and Bobby ends up with a bowl of straw mushrooms.

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As you can imagine you will find no sign of mushrooms in this soup. You may add them if you wish, but my bowl will remain mushroom-less.

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Producing a perfect bowl of Tom Kha Gai falls on finding the perfect balance of flavors. There is so much going on as far as the flavors are concerned that it is crucial that your  measurements are exact to make it taste amazing! A couple drops extra of anything could swing the flavors in a whole different direction.

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I love that having Tom Kha Gai won’t cost me $10.00 when I make it at home. It is so easy to make there is no excuse! This meal can be on your table in 25 minutes! Serve it with some brown rice and you’re done!

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Tom Kha Gai:

Yield: 4 Servings
Cook and preparation time: 25 minutes

Ingredients

  • 1 cup coconut milk
  • 3 cups chicken broth
  • 2 cups chopped chicken, cooked
  • 2 stalks of lemongrass
  • (2) 1 inch pieces of galangel (thai ginger)
  • 2 tablespoons and 1/2 teaspoon fish sauce
  • 3 pieces of Thai Bird’s Eye Chili, crushed
  • 1- 1 1/2 teaspoons of  dried Thai Basil Leaves
  • 5 tablespoons of lime juice (about 2 juicy limes)

Directions

  • Heat the chicken stock
  • Chop the white portions of the lemongrass stalk and cut them in half
  • Scrape out the white flesh part and add it to the chicken stock
  • Chop up the outer parts of the lemongrass into 1-2 inch pieces for extra flavor
  • Add the coconut milk, galangel, Thai Birds Eye Chili, Thai basil leaves, coconut milk, fish sauce and lime juice
  • Add the chicken pieces
  • Cook everything for a few more minutes and you are done!

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