Tom Kha Gai is thicker, and creamier with a coconut base rather than a soup unlike it’s similar twin, Tom Yum Kung. Both share the similar base ingredients of lemongrass, galangal and lime, however tom kha gai has more of a creamy sweetness from the coconut milk and less of a sour typical of tom yum kung, minus the tiger prawns.
INGREDIENTS/
- 4 thai bird chilis
- a nub of galangal root
- 2 stalks of lemon grass
- 5 shallots
- 5 kaffir lime leaves
- handful cilantro
- 3tbs fish sauce
- 1tsp sugar
- 3tbs of lime juice (fresh limes, or pre-squeezed concentrate)
- 2 tomatoes
- handful of oyster mushrooms
- 500ml coconut milk
- 4 chicken theighs
slice the galangal root into discs. Pound the lemon grass stalks with the back of a large knife to release the aromas and slice them on an angles. Wash and tear the lime leaves. Peel the shallots and slice them into rings. Slice the fresh chilis diagonally into slices.
Bring the coconut milk to a boil and throw in all the sliced herbs above. When the smells starts to boil out, toss in the chicken and turn the heat to low and simmer for 20-30 minutes.
Once the chicken is cooked and tender fork, introduce the tomatoes, mushrooms, fish sauce, sugar. Give it a light stir and taste test. Once the heat has been turned off, add the lime juice and cilantro for garnish. Depending on your taste, feel free to add more chili for kick, fish sauce for saltiness, or lime juice for sour.
Pour the tom kha gai into a serving bowl with a sidedish of white jasmine rice to pour it ontop.