Tom Kha Gai, that velvety, coconutty Thai soup kissed with the ethereal flavors of lemongrass, makrut lime leaves and galangal. You can vary the protein – light mild fish, shrimp and tofu all work well with the flavor profile. If you can’t find makrut lime leaves, finely zest a lime before squeezing it for the fresh juice.
Ingredients
- 1 Tbsp coconut oil
- 2” galangal root, sliced into thin coins
- 1 lemongrass stalk, smashed and cut into 1-2” pieces
- 2 shallots, peeled/thinly sliced
- 5 large makrut lime leaves
- 1 rounded Tbsp red curry paste, plus more to taste as needed
- 7 cups chicken (or veggie) stock
- 1 ½ lb boneless/skinless chicken thighs, cut into bite-size pieces
- 2 ½ cups full-fat coconut milk
- 1 ½ Tbsp fish sauce
- ½ lb cremini (sliced) or oyster mushrooms (pulled apart into large shreds)
- 1 medium carrot, peeled and sliced into thin coins
- ½ cup green cabbage, cut into bite-sized pieces
- Fresh lime juice
- Salt to taste
- Chopped cilantro, long chive pieces for garnish
- Optional: ½ cup coconut cream, coconut or brown sugar as desired, chili oil and sliced fresh chili peppers (for garnish)
Directions
- In a large stock pot over medium heat, add coconut oil. Once warm, add galangal, lemongrass and shallots and stir/cook 3 minutes or until shallots start to soften. Add makrut lime leaves and red curry paste, cooking until curry paste is fragrant. Add stock and bring to a simmer, cook about 20 minutes.
- Add chicken, coconut milk, coconut cream (if using) and fish sauce and bring back to a simmer. Check doneness of chicken after about 20 minutes. Add mushrooms, carrot and cabbage. (If using any of the other proteins place of chicken, add now.) Simmer another 5 minutes or until cabbage is soft yet not mushy.
- Season with salt, fresh lime juice and sugar (if using). Remove lemongrass, lime leaves and galangal slices, or let guests know they’re there and to remove as they go – don’t eat! Garnish with cilantro and chives. Serve.