’Cook Like a Thai’ brings you authentic recipes of your favorite Thai dishes. Although it is relatively cheap to eat out here in Thailand, home cooking definitely has its perks. That is, you are free to adjust the recipes to your preferences, and opt for higher quality materials!
This week we bring you one of the foreigners’ all-time favorite, Tom Kha Gai!
- Diced Chicken Breast, 6 ounces (can be substituted with other types of meat/seafood)
- Chicken broth of Water, 1.5 cup
- Sliced Galangal, 3-4 slices
- Thinly Sliced Lemongrass, 1 stalk
- Lime Leaves, 2
- Fish Sauce, 1/3 cup
- Sugar, 3 tbsp
- Coconut Milk, 1.5 cup
- Halved Mushrooms, 1/2 cup
- Lemon or Lime Juice, 1/3 Cup
- Chili Paste Oil, 1-2 tbsp
- Thai Chili, 3-4
- Green Onion, 1 stalk
- Coriander, 1/2 cup
- Slice lemongrass and galangal into small pieces.
- Wash mushrooms, and cut off the stems.
- Cut the lime leaves into halves.
- Separate the coriander leaves from the stem. Slice the stem into smaller pieces (about an inch), and mince the leaves.
- Slice the green onions.
- Slightly smash the chills with a knife and cut them into halves.
- Put in chicken broth (or water) into the pot, followed by galangal, lime leaves, lemongrass, and coriander stem. Turn the stove to medium heat, and boil for 5-6 minutes until boiled.
- Put in chicken (or your choice of meat). Stir in fish sauce and sugar, then bring it to a boil (around 5-6 minutes). **Do NOT add coconut milk yet as overbooking coconut milk will alter the presentation and the taste.**
- When chicken is cooked, add in coconut milk.
- Add in mushrooms, and wait until boil.
- Put lemon/lime juice, chilli, chili paste oil, coriander leaves, and green onions into the serving bowl.
- Transfer the mixture in the pot into the serving bowl from the previous step.
Let us know how your attempt goes, and feel free to share the results in the comments sections on our Facebook Page! Other suggestions or requests for other recipes are always welcomed as well. Bon Appetit!