Tom Ka Gai (Thai Chicken Coconut Soup)
Source: 1, 2, 3
Ingredients
1 1/4 pounds boneless skinless chicken thighs (about 10)
1 can straw mushrooms, rinsed
1 red onion
3 Tbsp fish sauce
1/2 bunch cilantro
2 limes
4 Kaffir lime leaves (or 2" x 1" strips of lime peel)
1 14-oz cans coconut milk
1 tsp red curry paste (you’ve been warned)
2 cloves garlic
2 inch piece galangal, sliced (or ginger)
1.5 stalks lemongrass
1 tbl vegetable oil
2 cups chicken stock
1 thai chile, seeded and sliced
Directions
Ingredients
1 1/4 pounds boneless skinless chicken thighs (about 10)
1 can straw mushrooms, rinsed
1 red onion
3 Tbsp fish sauce
1/2 bunch cilantro
2 limes
4 Kaffir lime leaves (or 2" x 1" strips of lime peel)
1 14-oz cans coconut milk
1 tsp red curry paste (you’ve been warned)
2 cloves garlic
2 inch piece galangal, sliced (or ginger)
1.5 stalks lemongrass
1 tbl vegetable oil
2 cups chicken stock
1 thai chile, seeded and sliced
Directions
- Cut into 1/4" pieces with ginger, lemon grass, garlic, and 4 kaffir lime leaves, torn.
- Add quart of chicken stock.
- Simmer on low for 1/2" hour.
- In another pot, add chicken and throw in mushrooms and simmer for 2 minutes
- Add in 2 tsp of red curry paste and 3 Tbsp fish sauce and juice from limes.
- Strain the stock into the pot, discard lemon grass
- Add coconut milk and onions and simmer for 10 minutes
- Turn off heat, add in chopped cilantro & chile
Notes: This was ok. Didn't eat the mushrooms, they looked weird. Wouldn't make again.