Tom Gai Kha

This fragrant coconut milk soup from Thailand is a wonderful way to warm you up on a winter day. The kaffir lime leaves,  galangal, and lemongrass are especially aromatic. Key ingredients for this soup are available in local Asian markets. Dried kaffir lime leaves have a longer shelf life than fresh ones and may be used as a substitute in this soup.  Enjoy the exotic Southeast Asian flavors straight from your own kitchen.

Ingredients

• ​28 fluid ounces of chicken stock
• 1 can (about 14 fluid ounces) of coconut milk
• 1 stalk of lemongrass
• 8 slices of galangal
• 4 kaffir lime leaves or 1 tsp kaffir lime leaf powder
• 1 lime, juiced
• 1 T coriander
• ½ lb sliced chicken

• ½ cup straw mushrooms
• ½ cup sliced bamboo shoots
• ½ cup diced chayote and/or kabocha squash
• ¼ cup diced daikon
• ½ cup chopped tomatoes
• 5 Thai chili peppers
• 1 T fish sauce
• ½ tsp sugar
• 1 T salt
• ½ cup of Thai basil (optional)

Cooking Procedure

1. Using a stainless pan, dry roast the coriander until it starts to smoke.  Crush the coriander into powder using a spice grinder or a mortar & pestle. 
2. Place the solid part of the coconut milk in a pot and heat over medium high heat until the fat begins to separate. 
3. Stir in the coriander, galangal, lemongrass, kaffir lime leaves, and tomatoes. 
4. Put in the fish sauce and sugar.
5. Stir in the rest of the coconut milk and chicken broth.
6. Add the rest of the ingredients, salt to taste, and bring to boil.
7. When the vegetables and chicken are cooked, garnish with Thai basil before serving.