Tom ka gai (Coconut and galangal soup with chicken)
This classic Thai dish is seen all over the country. The three basic elements, coconut milk, galangal root and chicken are brought together to create an intensely fragrant soup.
Bangkok (Krung Thep Maha Nakhon), Thailand
5 people made this
750ml coconut milk
250ml meat stock
200 g boneless chicken, sliced
1 (425g) can straw mushrooms, drained and halved
6 cm piece galangal, peeled and sliced
1 stalk lemongrass, sliced into 2cm lengths
2-3 tablespoons fish sauce
4 kaffir lime leaves
2-3 tablespoons lime juice
1 handful coriander, chopped
- Heat the coconut milk and stock in a pot and bring to a simmer.
- Add the chicken, mushrooms, galangal and lemongrass. Simmer until the chicken is cooked, about 5 minutes.
- Add the fish sauce and kaffir lime leaves and simmer 2 more minutes. Turn off the heat and add the lime juice. Adjust the seasoning by adding more fish sauce and lime juice if necessary.
- Serve in a large bowl and garnish with the coriander.
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