Hello! Today, I bring you a fantastic recipe for a soup I had the chance to discover during my trip to Bangkok, the capital of Thailand. It’s nothing less than a perfect combination of coconut milk, chicken, and some other typical ingredients from that country. During my trip, I experienced many new sensations through gastronomy, and my intention is to share them with you through recipes. I brought back some culinary books to reproduce the...
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Bring the coconut milk and water to a boil.
Once it reaches the boiling point, add the lime leaves, chopped lemongrass, thinly sliced galangal, and ginger. Let everything infuse for 10 minutes.
Add the chicken, cut into square chunks, and cook over low heat until the chicken is done.
Finally, add the fish sauce and lime juice.
Use fresh lime leaves and galangal for authentic flavor.
Adjust the amount of fish sauce to suit your taste preferences.
Serve the soup hot for the best experience.
Can I substitute galangal with ginger?
While ginger can be used as a substitute, galangal has a distinct flavor that is essential to authentic Tom Kha Kai.
What type of chicken should I use?
Boneless chicken breast or thighs work best for this recipe.
Can I make this soup vegetarian?
Yes, you can replace chicken with tofu and use soy sauce instead of fish sauce for a vegetarian version.
How long does this soup last in the fridge?
Tom Kha Kai can be stored in the fridge for up to 3 days in an airtight container.
Is this soup spicy?
This recipe is not inherently spicy, but you can add chili peppers if you prefer a spicier version.
