Tom Kha Gai Soup

Tom Kha Gai is richly flavoured coconut, chicken and vegetable Thai soup. Vermicelli noodles can be added to the soup, or serve with a side of Jasmine rice.

Serves: 4

Prep Time: 20 min

Cooking Time: 30 min

Total:  50 min

Ingredients

2 chicken breast, cut into bite sized pieces
2 1/2 cups strong chicken broth
2 15 oz. cans coconut milk
2 inch piece galagal root or ginger root, sliced into rounds
1 lemongrass, cut in 1 inch pieces and pounded to release flavour
1 lime, juice and zest, or 4-6 Kaffir lime leaves, lightly bruised
5-6 basil leaves, thinly slices
about 2 1/2 tbsp. fish sauce, to taste
1/2 tsp. sugar
100g small white mushrooms, cut if necessary
1 small red bell pepper, thinly sliced
1 cup fresh baby corn, chopped into pieces
1 Japanese eggplant, cut lengthwise in pieces
2 green onions, chopped
1 tsp. red chili flakes or 1 1/2 tbsp. garlic sriracha, to taste
1 handful fresh coriander leaves, to garnish
choice of rice vermicelli noodles or Jasmine rice, to serve

Directions

1. Boil chicken in lightly salted water until cooked. Drain and rinse in cold water and  set aside.
2. Combine chicken broth and coconut milk in a large pot and bring to a boil. Add galangal root, lemongrass, lime leaves or lime zest and basil. Season with lime juice, fish sauce, sugar, chili flakes and salt. Make sure to add the fish sauce a little bit at a time, while continually tasting. Fish sauce is a key ingredient, but there are many preferences as to how much to use.
3. Add mushrooms, baby corn, red pepper, green onion and eggplant, bringing soup to a boil. Reduce heat and simmer for another 10 minutes. Taste, adjusting seasoning if necessary.
4. Add cooked chicken and vermicelli noodles, if using. Allow noodles to cook, about 2-4 minutes.
5. Serve garnished with fresh coriander leaves.

Adapted from AIR Magazine, Fall 2012 and tasty-yummies.com