Recipes 'Round The World! ๐ Thailand: Tom Kha Gai - Coconut Chicken Soup with Galangal
Thai cuisine represents one of the world's most harmonious and complex flavor systems, where the ancient principles of balancing sweet, sour, salty, bitter, and spicy elements create dishes that are both deeply satisfying and perfectly calibrated to the tropical climate. Tom Kha Gai, literally meaning "boiled galangal chicken," stands as one of Thailand's most beloved soups, embodying the essence of Thai cooking philosophy where aromatic herbs, creamy coconut milk, and tender protein combine to create liquid poetry that soothes the soul while awakening the senses. This iconic soup traces its origins to the central plains of Thailand, where coconut palms sway in monsoon breezes and aromatic herbs grow wild in temple gardens and family compounds. The dish showcases Thailand's mastery of using indigenous ingredients โ fragrant galangal, lemongrass, kaffir lime leaves, and bird's eye chilies โ to create layers of flavor that build and evolve with each spoonful. Tom Kha Gai represents more than just a soup; it's a meditation on balance, where the richness of coconut milk is brightened by lime juice, the heat of chilies is tempered by herbs, and every ingredient plays its part in creating a harmonious whole that reflects the Thai understanding that great food nourishes both body and spirit. Ingredients (Serves 4-6) - 1 lb boneless chicken thighs, sliced into thin strips - 2 cans (14 oz each) coconut milk - 2 cups chicken broth - 3-inch piece fresh galangal, sliced (or 2 tablespoons galangal paste) - 3 stalks lemongrass, bruised and cut into 2-inch pieces - 6 kaffir lime leaves, torn - 4-6 Thai bird's eye chilies, lightly crushed - 8 oz mushrooms (oyster or shiitake), sliced - 3 shallots, sliced - 3 tablespoons fish sauce - 2 tablespoons palm sugar (or brown sugar) - 3 tablespoons fresh lime juice - 2 tomatoes, cut into wedges - ยผ cup fresh cilantro, chopped - 2 green onions, sliced - Thai jasmine rice for serving Preparation 1. In a large pot, bring 1 can of coconut milk to a gentle boil over medium heat. 2. Add sliced galangal, lemongrass pieces, torn kaffir lime leaves, and crushed chilies. Simmer for 5 minutes to infuse the coconut milk with aromatics. 3. Add chicken strips and cook for 5-7 minutes until chicken is nearly cooked through. 4. Pour in the remaining coconut milk and chicken broth. Bring to a gentle simmer. 5. Add sliced shallots and mushrooms. Cook for 3-4 minutes until mushrooms are tender. 6. Season with fish sauce and palm sugar, stirring to dissolve the sugar. 7. Add tomato wedges and simmer for 2-3 minutes until they just begin to soften. 8. Remove from heat and stir in fresh lime juice. Taste and adjust seasoning โ the soup should have a perfect balance of creamy, sour, salty, and slightly sweet flavors. 9. Remove lemongrass pieces before serving (galangal and lime leaves can be left in but are not typically eaten). 10. Garnish with fresh cilantro and sliced green onions.