It is pretty cheering and I must say rare that a single local dish will grab the attention of the entire world. Tom kha gai did just that! However, with fame comes the danger of losing it essence. You see, if a dish can be found on a menu of a Thai restaurant in the heart of rural America, where you will not find any Thai people in a 50km radius, I would not easily trust their interpretation of it.
The truth of the matter is that this is a very simple dish to make and so very delicious.
It is simple dishes like this, with an elegant statement, that really brings local flavors into your plate. I hope you will approve, well, I know you would, after all, it is hard not to welcome the soothing silkiness of this warm and creamy coconut soup that focuses on the essentials – tastiness.
Chicken Galangal Fresh Coconut Soup Recipe
- 300gr chicken breasts
- 1 cup coconut milk
- 2 cups coconut cream
- 2 cups water
- 2 galangal root about 5cm (2″) each (preferably mature galangal),
- 6-8 Large straw mushrooms
- 1/4 cup thinly chopped galangal root (preferably young galangal)
- 2 tbs chopped lemon grass
- 4-5 kaffir lime leaves
- 3 tbs fish sauce
- 3 tbs lime juice
- 10 bird’s eye chilies
- 1 stalk coriander
- Prepare fresh coconut cream and milk as describes here or use canned coconut cream.
- Cut skinless chicken breasts into even bite size pieces to assure even cooking. Cut at 45 ° across the meat fibers. To cut the chicken into beautiful pieces, place the chicken on the cutting board with the skin side down.
- Bring the coconut milk into a boil, (if using canned coconut, dilute couple tablespoon of canned coconut cream with water to substitute).
- Add chicken and briefly cook for couple of minutes, or until only just bit more than half done.
- Immediately remove the chicken and set aside. (The meat will cook further from the residual heat and the chicken will remain moist and tender).
- Bring half of coconut cream mixed the water to a boil.
- Add two whole 5 cm (2″) long galangal roots. Bruise the roots hard in a mortar and pestle. Simmer for about five minutes.
- Remove the bruised roots and discard.
- Add sliced galangal, chopped lemon grass.
- Add straw mushrooms
- Keep simmering for 2 to 3 minutes on medium-low heat until fragrant.
- Season with fish sauce
- Return the chicken to the soup
- Add remaining coconut cream, splitting the coconut cream ensure smooth and creamy texture, coconut cream tends to break the oil if cooked for long.
- Add hand teared kaffir lime leaves, season with limejuice (equal in amount to the fish sauce) add bird’s eye chilies.
- Serve hot garnished with coriander leaves.
Latest posts by Hanuman (see all)
Dtom Jeaw Pla Recipe
A Rustic & Spicy Laotian Fish Soup with Grilled Eggplants, Oyster Mushrooms and Herbs
สูตรทำต้มแจ่วปลา - September 23, 2012
Or Lam Gai Recipe
Velvety Laotian Stew of Chicken, Eggplants and Wild Pepper Vine
(aw laam gai sai sakan)
สูตรทำเอาะหลามไก่ใส่สะค้าน - September 16, 2012
Pad Kee Mao Recipe of Stuffed Squid with Shrimp, Pork and Water Chestnuts Garnished with Crispy Basil Leaves
(phat khee mao bplaa meuk yat sai goong neuua muu lae haaeo)
สูตรทำผัดขี้เมาปลาหมึกยัดไส้กุ้งเนื้อหมูและแห้ว - February 26, 2012
Thai Fried Fish Recipe
Southern Thai Style Deep Fried Fish with Fresh Turmeric
(bplaa saai daaeng thaawt khamin)
สูตรทำปลาทรายแดงทอดขมิ้น สูตรปักษ์ใต้ - January 30, 2012
Thai Dessert Recipe:
Pandan Flavored Sweet Translucent Gelatinous Rice
(khaao niaao gaaeo)
สูตรทำข้าวเหนียวแก้ว - June 20, 2011