Winter doesn’t feel like “winter” until you’ve had a bowl of hot soup. Our taste buds start craving something warm to chase away the chill.
What if we told you there’s one soup you can enjoy every single day of the season without ever getting bored? Sounds a bit surprising, right? But once you taste Thailand’s special Tom Kha Gai, you’ll totally get it!
Unlike regular soups, here creamy coconut milk forms the base, and if you’re searching for the best one, Coco Mama’s coconut milk should be your go-to! It not only cuts down the hassle of extracting coconut milk but also offers the consistency that makes the dish perfect.
It will make you go back for one more bowl even though you’re full, so let’s bring this winter favourite to your kitchen.
Ingredients:
- 2 cups unsalted chicken stock
- 1/2 cup Coco Mama’s coconut milk
- 2 boneless chicken thighs
- 1/2 stalk of lightly crushed and chopped lemongrass
- 10 – 15 slices of galangal root
- 4 makrut lime leaves
- 1 – 2 roasted Thai chillies
- 1 – 2 tbsp fish sauce
- 1 & 1/2 tbsp coconut palm sugar (or finely chopped sugar)
- 4 oz of sliced crimini mushrooms
- 1 quartered tomato
- 1 & 1/4 tbsp lime juice
- Salt and pepper as per taste
- Chopped fresh coriander for garnish
- Chopped spring onion for garnish
- Jasmine rice for serving (optional)
[Servings: 2]
Method:
Step 1: Prepare the Chicken
Wash the chicken and slice it into bite-sized pieces. If using chicken with bones, remove the bones and keep them aside to add extra depth to the stock.
Step 2: Build the Aromatic Base
In a pot over medium heat, add the chicken stock along with the chicken bones, galangal, lemongrass, and lime leaves. Let it slowly come to a boil to blend the flavours.
Step 3: Add the Chicken
Once the broth is fragrant and gently bubbling, add the chicken pieces. Let them cook for about 5-6 minutes, so they stay tender and juicy.
Step 4: Bring in the Coconut Milk
Lower the heat slightly and slowly stir in Coco Mama’s coconut milk. Add fish sauce, palm sugar, salt, and pepper. Let the soup simmer gently, not boil, so the coconut milk stays silky and smooth, keeping up all the Thai aromatics.
Step 5: Finish the Soup
Add mushrooms, tomatoes, and roasted Thai chillies. Taste and adjust seasoning if needed. Once everything is perfectly cooked, turn off the heat and stir in lime juice, coriander, and spring onions.
Step 6: Serve Warm
Serve hot, and if you prefer, you can have it along with jasmine rice.
Some recipes are followed once, but this one becomes a habit when you try it with Coco Mama’s creamy and delicious coconut milk.
The bowl may become empty, but your mind will definitely be filled with the thoughts of when you gonna taste this Tom Kha Gai soup again. Just try for yourself and let us know whether you had the same feeling!
