Tom Kha Gai Soup Recipe
Preparation Time : 10 minutes
½ Cup Galangal Slices
4 Stalks of Lemongrass
2 Cups Water
3 cups Coconut Milk
1 Lb Chicken Breast (cut to ½” cubes)
2 Cup Daikon Radish (halved & thinly sliced)
2 Cup Purple Sweet Potato (cubed & steamed)
1 Tsp Fish Sauce
2 Tsp Coconut Palm Sugar
1 Tbsp Soy Sauce
1 Tbsp Lime Juice
¼ Cup Red Onion (diced)
Pinch of Thai Chilis
1 Tbsp Cilantro (chopped)
A coconut based soup flavored by lemongrass and galangal. While traditional Tom Kha Gai uses mushrooms, this soup gets some more color and texture from Oriental purple sweet potatoes and daikon radish.
Utensils: Knife, Cutting Board, Medium or Large Pot, Lid, Mallet, Cheesecloth
Bruise the stalks of lemongrass with a mallet and cut into three sections. Peel and slice the galangal into very thin slices. Add the lemongrass and galangal to a pot with the 2 cups of water. Bring the water to a boil, then simmer and cover the pot for about 7-10 minutes. Remove the galangal slices.
Remove the lid and increase the heat so the water is between a simmer and boil. Add in the chicken cubes and ¼ tsp. of salt. After cooking for a minute, add in the daikon radish, fish sauce, coconut palm sugar and coconut milk.
Allow the soup to just simmer and not go above that point or else you will risk curdling the coconut milk. Stir occasionally and allow the chicken and daikon to cook for about 5-7 minutes.
Add in the soy sauce, chopped red onion and steamed sweet potato cubes. If you’d like to add mushrooms, you can add small pieces of oyster mushrooms or chopped creminis now. Remove the lemongrass slices from the soup.
Continue cooking at just barely a simmer for another 3-5 minutes, then stir in lime juice and chilis if you’re using. Remove from the heat and garnish with cilantro and additional lime.
Note: If you’d prefer to add mushrooms, add some torn oyster or chopped cremini mushrooms in step 3