Indonesian•gourmet
THAI CHICKEN COCONUT SOUP / TOM KHA GAI
What To Cook Today recipe - Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 chicken thighs (or other part of chicken you like - cubed)
- 2 C coconut milk
- 6 oz fresh mushroom (sliced)
- 1 C vegetable stock (diluted with 1/2 C water)
- 1 1/2 Tbsp minced fresh lemon grass
- 1 tsp minced fresh chili
- 1 Kaffir lime leaves
- 1/8 tsp black or white freshly ground peppercorns
- 1 1/2 Tbsp fish sauce
- 1/2 Tbsp freshly squeeze lime juice
- 1 1/2 tsp palm sugar (grated)
- 1 Tbsp finely chopped green onion
- 2 Tbsp Canola oil
Instructions
- 1
Saute mushroom in a wok over high heat for 1 minute with 1 Tbsp of oil. Reduce the heat to medium and stir fry until the mushrooms are tender, about 3-5 minuts. Set aside
- 2
In the same wok, add 1 Tbsp of oil and saute chicken until they are cooked through. Set aside
- 3
In a large sauce pan, combine coconut milk, stock, galangal, lemon grass, chili, lime leaves and peppercorns. Bring to boil and then simmer uncovered for 15 minutes
- 4
Add in fish sauce, lime juice, palm sugar, mushrooms and chicken. Simmer for 3 minutes. Adjust seasoning as needed
- 5
Sprinkle with green onion and ready to serve