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Tom Kha Gai

PailinsKitchen's picture
Learn how to cook Thai food the real way with a real Thai. I was born and raised in Thailand, and I lived there for 20 years. I have always been obsessed with food and can't think of a life without it, so I went and got a nutrition degree in Canada, cooked in a few professional kitchens, and now I just finished culinary school in San Francisco, having a blast with the rich food culture in the Bay Area. I am passionate about my culture, particularly its food, and I want to share it with the world. That's why I'm here. I hope you enjoy it as much as I do making it. Kob kun ka (thank you)!
Ingredients
  Coconut milk 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Galangal 3 Tablespoon, cut into thin slices
  Kaffir lime leaves 6 Medium, crushed and bruised
  Lemongrass stalk 1 Medium, smashed, and cut into 1.5" pieces
  Oyster mushrooms 6 Ounce, cut into slices
  Chicken breasts 2 Medium, cut into bite size pieces and marinated in fish sauce for 1-2 hours
  Fish sauce 3 Tablespoon
  Lime juice 3 Tablespoon (to taste)
  Palm sugar 1 Teaspoon, finely shredded
  Salt 1 Teaspoon (to taste)
  Cilantro 1 Teaspoon, sprig only
  Thai chili 1 Teaspoon, chopped (to taste)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4
When you need a one pan, no-fuss supper that can be put together in haste, trust tom kha gai. This quick and spicy soup boasts of complex Asian flavors and is ideal for hungry evenings when you feel like slurping into something light yet spicy. This video takes you through a step-by-step instruction on how to make this Thai soup at home. It’s so simple and refreshing that you will be hooked to it for good.

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