Home / All Recipes / Thai / Tom Kha Kai - Chicken Galangal Soup
Last updated: May 7, 2014 — Published: May 7, 2014 — By: Anita — Leave a Comment
Aside from tom yam kung, tom kha kai is a really close runner up as my favorite Thai soup. This is another super refreshing soup, and it does feel heavier than tom yam kung since coconut milk is used here instead of just plain water/chicken stock, which makes it a wonderful go to soup for colder season. Making this soup is really simple, the prep work is actually taking way longer than the cooking time. But then, I kind of tried to plate my ingredients as best as I could to take good photos, so yeah :D Anyway, here is what you need, some chicken breast strips and coconut milk.
Next, prepare your vegetables. We are going to use some white button mushrooms and young corn cobs. Feel free to use other mushrooms of your choice, such as straw mushrooms, or even fresh shiitake.
Then, bruised your lemongrass and make a knot, bruise a piece of galangal, grab some kaffir lime leaves, thinly sliced some red chilies, scallions, and coriander leaves. And lastly, squeeze some fresh lime juice.
Once all the prep work is done, we can safely proceed with the cooking. I am refraining myself from repeating steps, so please follow the recipe below, I promise it is super simple :) And here is how the final soup looks like. ♥
Author: Anita Jacobson
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins