Apr 1, 2012

Tom Kha Gai -- Thai Coconut Soup

This soup is northern Thailand specialty, called tom kha gai. I'm a huge fan of coconut(Thanks to Kerala) & Thai food(thanks to moving to US). The first time I tasted  vegetarian Tom Kha Gai, at Thai Restaurant served it to me in a large mug.  Paddy asked me Do you like it.? “I love it! It’s like heaven on my tongue.” Ever since then, I’ve been an addict to this soup. So I want to try this soup at home. It really came out well. This recipe is adapted from http://blog.fatfreevegan.com/But I create my own version. The end result was exactly what I was hoping for. It was the comforting and familiar Thai restaurant taste. 
Ingredients
Homemade Vegetable stock -                           2cup
 Lite coconut milk                                           1 cup
Minced galangal                                              2 tsp.
Fresh Lemongrass   -                                       3 tbsp.
 Kaffir Lime Leaves – 2/Grated lime zest            1 tsp.
Lime juice                                                      1 tbsps.
 Thai Frozen stir fry vegetables                         1 cup
Chopped Thai chilies                                        2 no
Thai red chillis paste                                        1-2 tbsp. (depending on desired hotness)
1 red bell pepper, sliced into matchstick-sized strips (reserve some for garnish)
Peanut Butter                                            -      1 tbsp. (optional)
Fired or fresh tofu                                             ½ cup
Sugar                                                               1 tbsp.
Soy sauce                                                         1 tsp.
Salt                                                                 to taste.
Coriander leaves                                                1 stem

Preparation: 
  • Put the stock into a pot and bring to a boil. Toss the Galangal, lemongrass, sugar, and lime leaves in. Simmer for 5 minutes.
  • Add the coconut milk, chilies, soy sauce, chili paste and simmer for another 5 minutes.
  • Now add the vegetables and fried or fresh tofu, salt and peanut butter. Stirring well to combine
  • Simmer for about 10 more minutes.
  • Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness.
  • You should get the earthy flavor of Galangal, noticeable amount of saltiness, sweetness from the coconut milk, and a fair bit of lime flavor, with a hint of chillis in the background.
  • Garnished with red pepper strips and grated lime peel, with extra lime on the side.
 Note:
  • Galangal has no real substitute. Ginger does a poor job. In this soup especially, the whole point is the Galangal flavor, so ginger simply won't do. (Tom Kha means "boiled Galangal".).
  • I buy lots of lemongrass and Galangal ahead, then chop and freeze in pre-sorted Ziploc bags for future use.  They keep quite well.


Tom Kha Gai Soup

3 comments:

  1. Where do we get galangal? I coldnt find it at regular stores

    ReplyDelete
    Replies
    1. Hi
      You can find galangal in all Japanese , Korean,and Thai stores. You can find tinned galangal also.

      Delete

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