From the kitchen
Classic Tom Kha Gai (Thai Coconut Chicken Soup)
A fragrant broth of chicken, mushrooms, galangal, lemongrass, and rich coconut milk, built the traditional way by cracking the cream first.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 2 cans (13.5 oz each) Coconut Milk, cream and liquid separated
- 1 lb Chicken Thighs, sliced thin
- 8 oz Mushrooms, sliced
- 3 stalks Lemongrass, bruised and cut into 2-inch pieces
- 5 slices Galangal or Ginger
- 3 Kaffir Lime Leaves
- 2 to 3 Thai Chiles, crushed
- 3 tbsp Fish Sauce
- 3 tbsp Fresh Lime Juice
- Fresh Cilantro, to finish
Method
- Scoop the thick cream from the top of both cans of coconut milk into a pot over medium-high heat, without oil.
- Fry the cream, stirring occasionally, until it cracks — the oil visibly separates from the solids, 5 to 7 minutes.
- Add the lemongrass, galangal, kaffir lime leaves, and chiles, and fry 1 to 2 minutes until fragrant.
- Add the chicken and cook until sealed, then pour in the remaining coconut liquid and 2 cups water. Simmer 12 to 15 minutes until the chicken is cooked through.
- Add the mushrooms and fish sauce, simmer 3 more minutes, then remove from heat and stir in the lime juice. Finish with cilantro.
Kitchen note
Cracking the cream first is what separates an authentic tom kha from a flat one — frying the aromatics directly in that released coconut oil builds a depth of flavor that simply stirring everything together in one pot cannot replicate.
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