What a better way to chase away the spring chill than a bowl of Tom Kah Kai, warm coconut broth infused with aroma lemongrass, galangal, kaffir lime leaves with thinly slice tender chicken mushroom, chopped shallot and garnish with fresh cilantro.
1 lb Sliced Chicken breast
2 cup Coconut milk
2 cup of chicken stock
2 stalks Lemongrass, slice pieces
5 thinly sliced Galangal
5 kaffir lime leaves
1/2 lb fresh mushroom
5-10 pieces of cut tomato
4 tbs lemon or lime juice
2 tbs chopped shallot
chopped fresh cilantro for garnishing
or add vegetable as you wish!
Turn on a stove to medium heat, and add 2 cups coconut milk to a medium sized saucepan. Put the pot on the heat and immediately toss in the sliced galangal and lemongrass.
As your coconut milk begins to low heat.
Just before the coconut milk comes to a boil, add the chicken, and then add 2 cups of chicken stock. Now, turn down the heat to a medium low, as you don’t want the coconut milk to heat too fast or burn.
Give the soup a quick stir, and then add mushrooms.
Your coconut milk should not boil, but just maintain a nice low heat. Because coconut milk is so delicate, when you stir, be sure to move your spoon in 1 direction only, otherwise you run the risk of the coconut milk getting too shaken and it will start to curdle. Be gentle with the coconut milk.
Move back over to your cutting board and peel and slice 2 small shallots into thick wedges (if your onion is really big, just use 1). Immediately toss the shallot into the soup.
Next, add tomatoes in the same way as your shallot, into thick wedges. Wait until your Tom Kha Kai is just about to boil, and then add the tomatoes.
Take the kaffir lime leaves, break them with your hand, and toss them directly into the soup. Breaking the kaffir lime leaves is going to release their flavor.
Now add about ½ teaspoon of salt and brown sugar to begin with (taste to add more)
Mix your tom kha gai slowly and gently, for about 5 – 10 minutes, making sure it doesn’t come to a full boil – and if it does – turn down the heat to even lower. You want the chicken, onions, tomatoes, and other ingredients to be fully cooked, but you don’t want to overcook the coconut milk.
After about 5 – 10 minutes of cooking, go ahead and turn off stove.
Garnish with fresh cut and some lemon juice.
Ready to serve! Enjoy