Photograph of the finished Tom kha gai

Thailand · Canh gà nước cốt dừa riềng

Tom kha gai

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 480 g
  • Photograph of Coconut milk Coconut milk 800 ml
  • Photograph of Galangal Galangal 60 g
  • Photograph of Lemongrass Lemongrass 60 g
  • Photograph of Thai lime leaves Thai lime leaves 16 leaves
  • Photograph of Mushrooms Mushrooms 240 g
  • Photograph of Lime Lime 2
  • Photograph of Fish sauce Fish sauce 48 ml
  • Photograph of Chilli Chilli 4
  • Photograph of Herbs Herbs 32 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Slice the galangal thinly, crush the lemongrass and cut it into 4 cm pieces, and tear the kaffir lime leaves in half to release their essential oils.
  2. 2 Simmer diluted coconut milk with galangal, lemongrass, and lime leaves over medium heat for 10 minutes to release the fragrant aroma of the broth.
  3. 3 Add the thinly sliced chicken breast and cook for another 8 minutes until the chicken is just cooked through, then add the mushrooms and cook for 3 minutes.
  4. 4 Pour in the thick coconut milk, reduce the heat to low and keep warm for 2 minutes, absolutely do not let it boil vigorously or the coconut milk will separate.
  5. 5 Turn off the heat before adding fish sauce and lemon juice, then taste to ensure the rich, sour, and salty flavors are balanced.
  6. 6 Scoop into a bowl, add crushed chili peppers and sprinkle with chopped herbs.

With an appliance

  • Oven 42 min

    Replace step 2: simmer diluted coconut milk with galangal, lemongrass, and lime leaves in a covered pot at 150 degrees for 12 minutes; the time is similar, but the aroma is extracted evenly, the coconut milk doesn't boil vigorously, and you don't need to constantly monitor the stove. The chicken in step 3 is still cooked separately for 8 minutes.

Start cooking