Tum kha gai (Chicken Spicy Coconut Soup)

Thu, Mar 10, 2011

Chicken, Thai Soup

This is a spicy chicken soup with coconut milk used to soften and add depth to the soup.

Ingredients of Tum kha gai
– 100 grams Chicken Breast
– 100 ml Water
– 150 ml Coconut Milk
– 30 grams Galanga
– 30 grams Lemon Grass
– 30 grams Kaffir Leaves
– 1 Sprig Coriander
– 25 grams Bird Chili
– 1 Tablespoon Lemon Juice
– 1 Teaspoon Salt
– 3 Tablespoons Fish Sauce
– 5 Cherry Tomatoes (Not Traditional)

How to cook Tum kha gai
1. Clean the chicken breast and chop it into strips.
2. Chop the galanga & lemon grass.
3. Pound the bird chilli in a mortar.
4. Put the water in pan and bring to the boil.
5. When water is boiling, add the galanga, lemon grass, kaffir and salt.
6. Bring the water back to the boil and add the chicken, fish sauce, lemon juice and coconut milk and simmer for 5 minutes until the chicken is thoroughly cooked.
7. Add chilli, cherry tomatoes, coriander and in simmer for a further 1 minute to let the flavours spread through the soup.

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I write about Thai food and i also teach Thai and do Thai translations.

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