Tom Kha Kai ( Chicken in Coconut Soup)

Tom Kha Gai is one of the classics Thai dish because the soup is so simple to make, my mother made Gai Tom Kha when she ran out of ideas about what to have. I remember the taste from small till now and today I also cook this soup when I'm out of ideas. This is meant to have a milder flavor than a soup like Tom Yum Goong..

All the ingredients are easy to find and i think most of the house will keep this such things in the freeze as well.

2-3 Servings

1- 1/2 cup water

3-4 pc of chili pepper

1 lime

1 tometoe

2-3 pieces of dried chili

1 piecs galangal, crushed

1-2 tablespoon firsh sauce( adjustable)
1/4 cup coconut milk

2-4 springs cilantro
1/4 cup chicken

1-2 kaffir lime leaves (optional)

Direction :

Crush a piece of galangal, 1 inch thick with the flat part of a cleaver or meat tenderizer (or you can be civilized and slice it). Drop the galangal, coconut milk and water, into a 2 quart pot. Let the pot boil at medium to low heat. Reduce heat to simmer and stir frequently, otherwise the coconut milk will curdle. Add sliced chicken , sliced tomatoes and fish sauce. If you have the kaffir lime leaves, remove the central stem from the leaves and add kaffir lime leaves to the soup. Let boil again and turn off the heat

In serving bowls, add crushed fresh Thai chili pepper. Watch out for the crushed chili, it will clear your sinus better than wasabi. If you do not like it hot, do not crush the peppers, just float them for decoration. Squeeze the 1/3 of a lime in each bowl.

Pour the soup in bowls and add cilantro for garnish and decoration with dried chili. Serve hot.

Tips :

As always, if you find the recipe to be too mild, add more fish sauce, chili pepper or lime.

This recipe is always great eaten with hot jasmine rice !!