Tom Kha Gai

In the late 19th century, tom kha was not a soup. It was a dish of chicken or duck simmered in a light coconut broth with a generous amount of galangal. It was then served with a basic roasted chili jam as a dipping relish. Since the dish is very popular, there are also other versions of the soup - vegetarian, tofu, seafood, and pork tom kha are just some of its varieties. It is traditionally served with rice on the side, garnished with coriander leaves and diced tomatoes.

Bring to boil
 1 cup water(or chicken broth)
 2 tsp lemongrass powder(or one stalk lemongrass)
 2 tsp galangal powder
 6 kaffir lime leaves
 8 bird's eye chilies(or red thai paste as substitute)
...add
 250 g chicken breast(cut in to cubes)
 1 cup mushrooms
 1 ½ cups coconut milk
...off heat
 2 tbsp fish sauce
 2 ½ tbsp lime juice
 1 tbsp chopped cilantro

1

  • Add water, lemongrass, galangal, chilies, kaffir lime leaves into a pot and bring it to boil.
  • Add mushrooms and chicken and boil it on medium heat until the chicken is cooked.
  • Now incorporate coconut milk and simmer for a couple more minutes.
  • Turn off the heat and add lime juice and fish sauce to taste.
  • Add chopped cilantro before serving.