TOM KHA GAI COCONUT SOUP

Probably you all tried Tom Kha Gai Coconut Soup at one of the Thai places, this is standard everywhere in Thailand. There are I would guess tiny differences but I would say that I liked all Tom Kha Gai Coconut Soups. You might think it is complicated but if you do have a good Asian supermarket with all the ingredients then this is simple. The special taste of the soup comes from coconut as well as the galangal. Galangal is also part of the ginger family and looks very similar to ginger. If you love Asian Dishes as well then you should also try my Asian Soup with Meatballs.

Shitake mushrooms, bak choi and fresh peas in a pod are part of my dream Tom Kha Gai.

Not only delicious is this Tom Kha Gai but also very healthy.

Galangal is used dried or fresh for Asian cuisine as well as herbal medicine. It is used as a bitter herb that improves your digestion and appetite. Also used for constant hicups, nausea and vomiting and same as ginger supposed to be analgesic (reducing pain) and antipyretic (reducing fever).

HEALTH BENEFITS & USAGE OF GALANGAL:

• Against chronic bronchitis
• Motion sickness
• Morning sickness
• Analgesic (reducing pain)
• Antipyrectic (reducing fever)
• Bacterial & fungus infections
• Stomach pain

You need coconut an d galangal for Tom Kha Gai. What kind of vegetables you use depends on your taste as well as the variety of your supermarket.

Tom Kha Gai Coconut Soup

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Serves: 4 Servings Prep Time: 20 Minutes Cooking Time: 30 Minutes

Ingredients

• 3 inch Galangal root – Chopped
• 2 Cilantro roots – Chopped
• 1 stem Lemongras
• 3 Kaffir Lime Leaves
• 1 cup Coconut Milk
• 2 cups Chicken Broth – or vegetable if you are vegan
• 2 Chilis
• 2 tsp Nam Prik Pow fried Chili Sauce
• 2 tbsp Fish Sauce
• handfull Cilantro Leaves
• 4 Baby Pak Choi
• 1 cup Peas Frozen
• 1 cup Shitake Mushrooms
• 2 stems Scallion – Chopped
• 1 tsp Sesame Oil
• Rice Noodles (or Jasmine Rice)

Instructions

1. Heat the sesame oil in a big wok. Add the chopped cilantro roots, the chopped galangal and lemongras. Toss everything for a minute then add the coconut milk and the broth.
2. Add the fish sauce and Nam Prik Pow and heat everything for around 5 minutes.
3. Wash the vegetables and cut them a bit then add vegetables and rice noodles to the soup and cook for about 8 minutes until the noodles are done and the vegetables are hot but still crunchy.
4. Serve with chopped cilantro leaves on top.