Tom Kha Gai soup, my version. There’s a ton of recipes describing this delicious Asian chicken soup, and I made one version. Similar to many but still I put some tweaks to it.
Some say you cannot use ginger but you have to have Galangal root. Well, it tastes super with ginger. It’s also warming hot of the red curry paste, healthy of lime and ginger and the round taste of creamy coconut milk.
Otherwise, the soup is very easy to cook, just keep in mind that it needs some time for the flavors to be extracted.
Soupaholic? Try my other soup recipes!
Tom Kha Gai soup
- 300 g chicken breasts cut into bite cubes
- 4 dl chicken broth
- 4 dl coconut cream canned
- 15 cm leek sliced
- 1 onion sliced small onion or a half one
- 4 garlic cloves chopped
- 1 red chili sliced
- 5 cm ginger grated
- 2 tsp red Thai curry paste
- 140 g water chestnuts drained weight
- 1 lemongrass stalk pounded with the side of a knife
- 2 Tbsp. fish sauce
- 3 Tbsp. fresh lime juice
- 2-3 green onions sliced thin
- fresh cilantro chopped for garnish
- salty cashew for garnish
- Prepare all the ingredients. When all gathered it's pretty straight on.
- Crush the lemongrass by tapping it with back of a knife or use a small hammer (to make the flavors available).
- Pour oil into a large saucepan and add onion, leek, garlic, ginger, chili, lemongrass. Fry everything for 2 minutes, until the onion is soft.
- Add water coconut milk, broth, chest nuts and curry paste and let it simmer for about 5 min.
- Remove from the heat and taste with lime juice and fish sauce. Remove the lemongrass stalks
- Reheat to saucepan and add the chicken and cook until it's is done, it only takes a few minutes.
- Serve directly in soup bowls.Sprinkle chopped coriander and preferably some cashew over the hot soup.Bon appétit