Chicken in coconut soup with galangal and chillies (Tom Kha Gai)
Chicken in coconut soup with galangal and chillies (Tom Kha Gai)

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chicken in coconut soup with galangal and chillies (tom kha gai). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken in coconut soup with galangal and chillies (Tom Kha Gai) is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Chicken in coconut soup with galangal and chillies (Tom Kha Gai) is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook chicken in coconut soup with galangal and chillies (tom kha gai) using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken in coconut soup with galangal and chillies (Tom Kha Gai):
  1. Make ready 300 grams chicken
  2. Take 400 ml coconut milk
  3. Make ready 200 ml Chicken stock
  4. Make ready 1 rhizome of galangal (or 3 Tsp Galangal paste)
  5. Make ready 2 stalks lemon grass (cut to 3 fingers long pieces and bruise them)
  6. Make ready 2 shallots (bruise them)
  7. Make ready 3-4 Kaffir Lime leaves
  8. Get 2 teaspoon Tamarind paste
  9. Prepare 1 tablespoon Demerara sugar
  10. Take 1/2 teaspoon salt
  11. Get 2.5 tablespoon fish sauce
  12. Get 2.5 tablespoon Lime (Half large Lime)
  13. Get 4-5 bird eyes chillies (up to your taste)
  14. Make ready 4-5 dried chillies (you don't need to put this, if you don't have)
  15. Make ready Coriander for garnish
Instructions to make Chicken in coconut soup with galangal and chillies (Tom Kha Gai):
  1. Toast some dried chillies with a little oil in another pot that we will make the Tom Kha soup in. Take out the toasted dried chillies. Leave them on the side. We will use these dried chillies to garnish at the end.
  2. Boil chicken stock with galangal, lemon grass, shallots and a pinch of salt in to the pot. Once it’s boiling, put chicken. Then simmer with the medium heat. Don't stir them.
  3. Add 3/4 coconut milk and then bring it up to the boil.
  4. Stir them, then add tomatoes, mushroom, chopped chillies, the rest of coconut milk, sugar and tamarind paste. Stir them and bring it up to the boil.
  5. Add kaffir lime leaves, Turn off the heat and add fish sauce and lime juice. Mix them and taste it and add more salt, chillies or lime (up to your taste).
  6. Add back toasted dried chillies and garnish with coriander.

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