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tom kha gai

October 18, 2012

Thai food is by far one of my favorites. If I could have it everyday I would. Tom Kha is what I crave on cold fall days. After one day of ordering enough take out, I decided to research how to make it. I have substituted the suggested tomatoes for broccoli, but that is just a preference for me. With the right ingredients it is very easy to make this flavorful soup, something I will be sure to try soon.

Ingredients (serves 4)
1/2 tablespoon coconut oil
1/8 teaspoon Thai dried chiles, finely ground*
1/2 cup chicken stock
2 cans full fat coconut milk
2 inch piece of Galangal, skin on and thinly sliced (fresh Ginger will work too)*
1 stalk lemon grass, sliced diagonally into 3-4 pieces and slightly bruised/flattened with a mallet or butt of a knife*
8 kaffir lime leaves*
4 tablespoons fish sauce
2 cups chicken breast, very thinly sliced
1 cup white button mushrooms, sliced
2 tablespoons lime juice
1/2 tablespoon coconut sugar (honey will work too, but coconut sugar will taste the most authentic)
A few heads of broccoli
fresh cilantro and scallions for serving 


*All of the starred items can be purchased dried in a jar by the brand Thai Kitchen


Melt the coconut oil in a soup or stock pot, then add the ground chiles and stir for 1-2 minutes until fragrant.

Pour in the coconut milk and bring to boil. Add the chicken stock, galangal, lemon grass, kaffir leaves, fish sauce, and chicken and simmer for 10 minutes until the chicken is cooked through.

Add the mushrooms, lime juice, coconut sugar, tomatoes and simmer for another 5 minutes until the vegetables are tender but not mushy.

Serve with fresh cilantro and scallions.


*Recipe and photos from here

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