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TOM KHA GAI 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

You’ll need to pit stop at the Asian market on your way home in preparation for this dish but not to worry, Tom Kha Gai is well worth the trip. Tom Kha Gai which means “chicken galangal soup” is a soup known for its infusion of spicy hot and sour and creamy coconut milk flavors. While a quick and simple meal to prepare, the complexity of the rich flavors will leave your palate satisfied.

The benefits of cooking with coconut milk
Coconut milk is highly nutritious in fiber, vitamin C, vitamin E, vitamin B1, vitamin B3, vitamin B6 and minerals such as iron, sodium, calcium, magnesium and did we mention it’s lactose-free!

Prep time 10 minutes
Cook time 10 to 15 minutes
Portions 3

2 cans coconut milk
2 cups chicken stock
4 red Thai chilies, diced
1 inch fresh galangal root, thinly sliced
1 piece fresh ginger, minced
6 chicken thighs, deboned and skinless, thinly sliced
1 can straw mushroom or 2 cups shiitake mushrooms
1 stalk lemongrass, 1 inch pieces, cross-sections
10 kaffir lime leaves, thinly sliced and deveined
1 cup chopped fresh cilantro
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons brown sugar or honey

1. Bring coconut milk and broth to a boil, add the galangal, minced ginger, and Thai chilies to the soup and simmer on medium for 10 minutes.
2. Add the chicken slices and stir occasionally until chicken is tenderly cooked. Don’t overcook the chicken, they have to be slightly undercooked inside and they will keep on cooking in the soup as you serve it!
3. Add the straw or shiitake mushrooms, and the lime leaves and the lemongrass cross-sections.
4. Add more thai chilies if it is not spicy enough for you and simmer for another 10 minutes.
5. When you are ready to serve, turn off the heat, add the brown sugar or honey, lime juice, fish sauce, and stir well.
6. Then top it off with the cut cilantro.
7. Serve hot by itself or with some jasmine or basmati rice.


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