chicken in coconut milk soup gai tom kha main dish
Augustus Sampey
Ingredients
- Chicken breasts (main ingredient)
- Coconut milk (key flavoring agent)
- Galangal (Thai ginger) - enhances aroma and taste
- Lemongrass - adds a citrusy note to the soup
- Kaffir lime leaves - gives a unique, zesty flavor
- Bird's eye chili - for added heat; adjust according to taste
- Thai basil or holy basil - popular choice but can be substituted with regular basil if unavailable
- Fish sauce - primary savory seasoning
- Palm sugar (optional) - adds sweetness and depth of flavor
- Garlic cloves - enhances overall flavor profile
- Shallots - provides a mild oniony flavor
- Lime juice - for fresh zing at the end
- Salt - to taste; adjust as needed
Steps
### How to Make a Delicious Gai Tom Kha (Chicken in Coconut Milk Soup)
Gai Tom Kha is a classic Thai curry that combines tender chicken pieces with aromatic ingredients and creamy coconut milk. This dish is not only flavorful but also rich in flavor and color, making it a perfect addition to any special occasion or meal.
#### Ingredients:
- 1 lb boneless, skinless chicken breast
- 2 cups of coconut milk
- 4 stalks of lemongrass, chopped
- 3-inch piece of galangal root (or ginger), sliced
- 2 large shallots, peeled and quartered
- 4 bird's eye chilies, halved
- 1 teaspoon salt
- 1/2 cup fish sauce
- 6 cups chicken broth
- 3 kaffir lime leaves
- 3-4 spring onions, chopped (for garnish)
- Optional: 2 tablespoons of palm sugar for added sweetness
#### Equipment:
- Large pot or wok
- Knife and cutting board
- Measuring spoons
### Step-by-Step Guide:
1. **Preparation**:
- Start by preparing your ingredients. Chop the lemongrass, slice the galangal root into thin pieces, and quarter the shallots.
2. **Cooking Chicken**:
- Rinse the chicken breast under cold water to remove any excess fat or impurities.
- Slice the chicken into bite-sized pieces and set aside.
3. **Sauté Aromatics**:
- Heat a large pot over medium heat.
- Add a small amount of oil and sauté the shallots, lemongrass, galangal root, and bird's eye chilies for about 2-3 minutes until fragrant and lightly golden.
4. **Add Chicken**:
- Carefully add the chicken pieces to the pot.
- Cook the chicken on medium heat for another 5-7 minutes or until it starts turning white but is not fully cooked through yet.
5. **Coconut Milk and Broth**:
- Pour in the coconut milk, followed by the chicken broth.
- Add kaffir lime leaves and a pinch of salt to season the soup.
- Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for about 20 minutes or until the chicken is fully cooked.
6. **Finish with Fish Sauce**:
- Stir in fish sauce according to taste. The ideal balance should be slightly salty but not overpowering.
- If you prefer your soup sweeter, add a tablespoon of palm sugar and mix well.
7. **Garnish and Serve**:
- Once the chicken is cooked and the flavors are well combined, remove from heat.
- Garnish with chopped spring onions and serve hot.
### Tips for Perfect Gai Tom Kha:
- Ensure all ingredients are fresh; this will significantly enhance the flavor of your dish.
- Adjust the amount of chili to suit your taste preference. You can use less if you prefer a milder dish or more for extra heat.
- For an authentic Thai experience, try substituting regular lemongrass with young leaves, which have a milder and sweeter taste.
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Enjoy your homemade Gai Tom Kha for its rich flavors and aromatic ingredients!