Tom Kha Gai

Ingredients

1 litre coconut milk, add in water if thick (660 g coconut, 340 water and 1 chicken stock)

1 thumb ginger or blue ginger

3 stalks lemongrass

1 big onion optional

200 g oyster mushrooms optional

Lime leaves

10 chilli

1 teaspoon salt

5 tablespoon of lime juice

Lemongrass cut diagonally. Slice ginger, slice chillis.

Turn stove on medium heat and add 3 cups of coconut milk. Toss in sliced ginger and lemongrass, lime leaves.

Just before coconut milk boil, add chicken and 3 cup of coconut milk. Turn the heat to medium low.

Give the soup a quick stir and add in oyster mushrooms.

Throw in onion.

Add 1/2 teaspoon of salt

Mix the tom gai soup slowly and gently, and stir one direction only. The coconut milk should not boil and if it does, turn the heat even to lower. You want the chicken and onion to be cooked, but nit overcooked.

After 5 to 10 minutes of cooking, turn off the heat. Add lime juice.


Modified fromhttps://www.eatingthaifood.com/tom-kha-gai-recipe-%E0%B8%A7%E0%B8%B4%E0%B8%98%E0%B8%B5%E0%B8%97%E0%B8%B3-%E0%B8%95%E0%B9%89%E0%B8%A1%E0%B8%82%E0%B9%88%E0%B8%B2%E0%B9%84%E0%B8%81%E0%B9%88/

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