Tom Kha Gai (ต้มข่าไก่)/ Chicken Galangal Soup

Tom Kha Gai (ต้มข่าไก่) is a misunderstood Thai dish that needs some clarification. It is an entree that is normally consumed with rice. It is NOT an appetizer or a soup before meal. This is why this dish is a complete healthy meal on its own.  It combines every flavor in each mouthful.  All the delicious tastes you can ever have.

Tom Kha Gai (ต้มข่าไก่) or Chicken Galangal Soup 

This is another entree that is traditionally homemade and in the olden days, the chicken used were usually from their own backyard.  And it would small, thus, they would use the whole chicken including neck and feet.  [Note from Darin: Ew.]  My mom told me Tom Kha Gai should only be made with bone-in chicken and so is the reason why my recipe does not use chicken broth or chicken bouillon cube like some other recipes.  Unfortunately, either for convenience or health reasons, now most people use boneless chicken and deal with the loss of flavor with chicken broth or bouillon cubes.  This is completely up to you but if you want truly flavorful, authentic Tom Kha Gai, you just have to go with bone-in chicken. 

I also grill my shallots and chilies for this recipe.  This is a tip from my mom and doing so makes the shallots and chilies even more fragrant and pungent instead of just boiling it.  Also, I would like to talk about coconut milk again.   Especially for Tom Kha Gai, please do not substitute coconut milk with any  other low fat or fat free versions.  And I really recommend everyone try to use ingredients from the same country of your cuisine.  This recipe's focus is on the sweetness from the chicken bone and the creaminess of the coconut, so that is why I insist on bone-in chicken and good coconut milk.

As for the mushroom, please only use either straw, oyster or white button mushrooms.  All these mushrooms have a milder flavor and won't  overpower the rest of the dish.  Very important.  [Note from Darin: I would recommend straw mushrooms.  It is what is traditionally used and is much more tasty and exotic than regular white button mushrooms.  You probably use white button a lot so why not switch it up?  You can find canned straw mushrooms in most supermarkets and specialty Asian markets.]

This recipe calls for Galangal, which is not regular ginger.  Although it is in the same ginger root family, the smell and flavor would be different if you substitute galangal with ginger so please try to find galangal if you can find it.  Most specialty Asian markets will stock them, usually in the refrigerators.

This recipe also comes together quite fast so when you start on the soup, also start to cook your Thai jasmine rice as well.   Why does it have to be Thai jasmine rice?  Short grain (sushi/Japanese/Korean) rice will be too soft and glutinous.  Indian and American long grain rice will be too hard.  

And final tip, please absolutely do not substitute lemons for limes.

- Daisy

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Tom Kha Gai

ต้มข่าไก่

Chicken Galangal Soup

For 3-4 servings

4 medium Shallots, cut in half
3-4 fresh Thai Bird's Eye Chilis
1 stalk fresh Lemongrass, cut in half widthwise and discard the dry half.  Pound or smash the fresh half lightly with a clever or a meat pounder, then cut in 1" length
4-5 fresh Kaffir Lime Leaves, remove stem
1 2inch piece fresh Galangal (if using dry Galangal, soak in lukewarm water for 15 minutes)
1 1/2 cup Coconut Milk
1 1/2 cup Water
1 1/2lb Chicken, bone-in, cut in pieces
12 oz. Oyster Mushrooms, cut in half (can substitute canned stem or fresh white button mushrooms)
2-3 Limes, juiced
3 Tbs. Fish Sauce
1/2 cup cilantro

1) Bring a big pot of water to boil.  On another burner using low heat, grill the shallots and the bird's eye chilies in aluminum foil, made into a pouch, for 2-3 minutes until fragrant.

Grilling the Shallots and Birds Eye Chilis

2) In the big pot, add galangal, lemongrass, kaffir lime leaves, grilled shallots, grilled chilies.  Let it simmer for five minutes to infuse the broth. 

3) Pour in coconut milk and wait until it almost boils, then immediately turn down the heat to avoid the separation of coconut milk.

4) Add the chicken and let it simmer until the chicken is done, between 5-10 minutes.  Stir in the mushroom, fish sauce and lime juice.

5) Adjust to your taste and garnish with cilantro.  Serve with rice.