How to Cook Tom Kha Gai

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How to Cook  Tom Kha Gai Recipe
28 Steps
Ingredients
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1
2
Add kaffir lime leaves. If fresh, remove the tough central stalk first

Add kaffir lime leaves. If fresh, remove the tough central stalk first

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3
Add Thai galangal. Preferably fresh. Bruise the roots and slice

Add Thai galangal. Preferably fresh. Bruise the roots and slice

4
Add fresh lemongrass. Bash the bulbs and stalk

Add fresh lemongrass. Bash the bulbs and stalk

5
Add the juice of 2-4 Thai limes at the end of cooking

Add the juice of 2-4 Thai limes at the end of cooking

6
Bruise 4-8 bird's eye chillies depending on desired level of spice

Bruise 4-8 bird's eye chillies depending on desired level of spice

7
(Optional) add 1-4 sliced shallots (cannot substitute onions)

(Optional) add 1-4 sliced shallots (cannot substitute onions)

8
Add 2-3 tbsp of fish sauce until desired saltiness is achieved (end of cooking)

Add 2-3 tbsp of fish sauce until desired saltiness is achieved (end of cooking)

9
Add full fat coconut cream

Add full fat coconut cream

10
Add wild mushrooms. Preferably straw, button or oyster. Do not use shiitake (too strong), portabello (makes it grey) it dried mushrooms (drastically alters flavor profile)

Add wild mushrooms. Preferably straw, button or oyster. Do not use shiitake (too strong), portabello (makes it grey) it dried mushrooms (drastically alters flavor profile)

11
Add chicken breast or fillets cut to small pieces against the grain

Add chicken breast or fillets cut to small pieces against the grain

12
Add chopped coriander leaves at the end

Add chopped coriander leaves at the end

13
Reduce chicken broth to half original volume

Reduce chicken broth to half original volume

14
Reduce chicken broth to half original volume

Reduce chicken broth to half original volume

15
16
Add broth to coconut cream

Add broth to coconut cream

17
Bash the lemongrass

Bash the lemongrass

18
Bash the chillies

Bash the chillies

19
Simmer all the herbs in the combined broth and coconut milk until the flavours have infused. Do not boil.

Simmer all the herbs in the combined broth and coconut milk until the flavours have infused. Do not boil.

20
(Optional) add sliced shallots

(Optional) add sliced shallots

21
(Optional, non-traditional) soak saffron strands in warmed coconut milk then add to soup

(Optional, non-traditional) soak saffron strands in warmed coconut milk then add to soup

22
(Optional - add powdered galangal if fresh or dried unavailable)

(Optional - add powdered galangal if fresh or dried unavailable)

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24
Do not boil the soup

Do not boil the soup

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26
Cut mushrooms to bite sized pieces and add to soup with chicken once herbs have infused

Cut mushrooms to bite sized pieces and add to soup with chicken once herbs have infused

27
Cut chicken into small pieces, against the grain to keep it tender. Add to soup with mushrooms once herbs have infused.

Cut chicken into small pieces, against the grain to keep it tender. Add to soup with mushrooms once herbs have infused.

28
Once chicken is cooked, add lime juice, chopped coriander, and fish sauce

Once chicken is cooked, add lime juice, chopped coriander, and fish sauce

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