Tom Kha Gai or Thai coconut soup is a dish I always order when I go out to eat Thai food. The soup's literal translation means "boiled galangal," a fragrant root related to ginger. Galangal is the key to this dish and there is really no substitute (ginger is a pour one). I am going to be up front with you, this recipe is easy to make but the ingredients may be tricky to find in your regular supermarket. I suggest making a one stop shop at an Asian market. The aromatics in this dish make this soup. It's fragrance will have your mouth watering upon contact. If you put the effort to get the right ingredients, you won't be disappointed by the results.
Ingredients:
1 can coconut milk
2 ½ cups chicken stock
1 teaspoon brown sugar
2 stalks fresh lemongrass
3 shallots
½ cup cilantro leaves
1 ½ inch chunk of galangal (a relative to ginger)
3 Kaffir lime leaves (can substitute with lime zest if necessary)
1 pound boneless skinless chicken thighs
1 cup shitake mushrooms (sliced)
2 Tablespoons fish sauce
1 can baby corn
1 can bamboo shoots
For full recipe, click below
Tom Kha Gai/thai Coconut Soup
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