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Chicken in coconut soup with galangal and chillies (Tom Kha Gai)
Chicken in coconut soup with galangal and chillies (Tom Kha Gai)

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The ingredients needed to cook Chicken in coconut soup with galangal and chillies (Tom Kha Gai):
  1. Provide 300 grams chicken
  2. Take 400 ml coconut milk
  3. Provide 200 ml Chicken stock
  4. Provide 1 rhizome of galangal (or 3 Tsp Galangal paste)
  5. Get 2 stalks lemon grass (cut to 3 fingers long pieces and bruise them)
  6. Use 2 shallots (bruise them)
  7. You need 3-4 Kaffir Lime leaves
  8. Prepare 2 teaspoon Tamarind paste
  9. You need 1 tablespoon Demerara sugar
  10. Take 1/2 teaspoon salt
  11. Use 2.5 tablespoon fish sauce
  12. Use 2.5 tablespoon Lime (Half large Lime)
  13. You need 4-5 bird eyes chillies (up to your taste)
  14. Get 4-5 dried chillies (you don't need to put this, if you don't have)
  15. You need Coriander for garnish
Steps to make Chicken in coconut soup with galangal and chillies (Tom Kha Gai):
  1. Toast some dried chillies with a little oil in another pot that we will make the Tom Kha soup in. Take out the toasted dried chillies. Leave them on the side. We will use these dried chillies to garnish at the end.
  2. Boil chicken stock with galangal, lemon grass, shallots and a pinch of salt in to the pot. Once it’s boiling, put chicken. Then simmer with the medium heat. Don't stir them.
  3. Add 3/4 coconut milk and then bring it up to the boil.
  4. Stir them, then add tomatoes, mushroom, chopped chillies, the rest of coconut milk, sugar and tamarind paste. Stir them and bring it up to the boil.
  5. Add kaffir lime leaves, Turn off the heat and add fish sauce and lime juice. Mix them and taste it and add more salt, chillies or lime (up to your taste).
  6. Add back toasted dried chillies and garnish with coriander.

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