Tom Kah Gai

This is a thai soup made with coconut milk, galangal, lemon grass, chili, lime, kaffir leaves and chicken. It is an explosion of multiple flavors. It may be a little difficult for some to find all the ingredients, but I know from experience that in most "exotic" stores, it is not impossible to find the basics of this wonderful soup! And saw the result, much higher and much less expensive than in Thai restaurants, I advise everyone to try this recipe real magic potion!

Ingredients

3 chicken thighs
12 straw mushrooms or fresh mushrooms
1 liter of coconut milk
25g brown sugar
25g de Nuoc Nam
80g fresh galangal
4 stalks lemongrass
juice of 1 1/2 lime
8 lemon leaves
2 or 3 small fresh red chillies
a small bunch of coriander
1/2 teaspoon salt

Elaboration

Begin by pouring the coconut milk in a large saucepan. Cut the galangal sliced ​​with a knife because galangal is quite strong! Try to cut it in slices of 2 or 3 mm. Put the galangal in coconut milk. Bone the chicken thighs and remove the skin. Then cut into four smaller pieces. Put these pieces in the pan. Add half teaspoon of salt. Put the saucepan over low heat.

Meanwhile, prepare the remaining ingredients. Cut straw mushrooms in half. These fungi are quite hard to find fresh, but they exist canned and washing well, he passed very well in this soup. For those allergic to canned products, I propose in this case the use of fresh mushrooms such as chanterelles. But it is the only fungus that may be suitable.

Cut the ends of stalks lemongrass and wash them and crush them with a hammer to release their fragrance! We must crush still gently and do not explode rod to project against the walls. Wash the peppers and lemon leaves. Then you have to tear the leaves also release maximum flavor!

When the chicken starts to be almost cooked, add the mushrooms, lemon grass, lemon leaves and peppers lightly crushed. When the soup begins to boil, remove from heat, add 25g sugar, nuoc nam and lime juice. Taste and adjust seasoning. Return to boil for 5 minutes and serve with coriander leaves.

We can also prepare the soup in the day to serve in the evening and let steep in the afternoon. The flavors will be even more intense!