Tom Kha Gai

INGREDIENTS

  • 1 tbsp vegetable oil

  • 45 g shallot, minced

  • 2 g garlic, minced

  • 1 oz lemongrass, minced

  • 2 tbsp nahm prik pao, see recipe below

  • 20 g galangal, sliced 1/4 inch

  • 9 ea kaffir lime leaves, bruised

  • 3 cup chicken stock

  • 1/2 tbsp sugar

  • 3 fl oz fish sauce

  • 1 qt coconut milk

  • 1 lb boneless chicken thighs, cut into thin strips

  • 6 oz straw mushrooms, canned drained & halved

  • 4 oz tomatoes: peeled, seeded, med diced

  • 1 tbsp lime juice (or as needed)

  • 1/2 tbsp salt

  • 1/2 cup cilantro, chiffanade

Directions

  1. Heat the oil in a soup pot over medium heat.

  2. Add the shallots, garlic, lemongrass, and nahm prik pao.

  3. Cook until aromatic, about 30 seconds.

  4. Add the galangal, lime leaves, stock, sugar, fish sauce, and coconut milk.

  5. Bring to a boil, reduce the heat, and simmer for 15 minutes.

  6. Strain the broth into a pot and discard the solids.

  7. Add the chicken, mushrooms, and tomatoes.

  8. Simmer until the chicken is cooked, 3 to 5 minutes.

  9. Add the lime juice and salt and adjust seasoning with more nahm prik pao, as needed.

  10. Soup is ready. Garnish with cilantro a la minute.

NAHM PRIK PAO

Yields 1.5 cups

Ingredients

  • 3/4 cup canola oil

  • 12 cloves garlic, finely chopped

  • 1 cup shallots, finely chopped

  • 1/2 cup red chili flakes

  • 3 tsp shrimp paste

  • 6 tbsp fish sauce

  • 1/2 cup palm sugar

  • 3 tsp taramind paste

  • 4 1/2 tbsp lime juice

  • 3 tbsp water

DIRECTIONS

  1. Heat oil in a small frying pan over medium-high heat.

  2. Add garlic and shallots, frying until they turn a very light golden brown, 2 to 3 minutes.

  3. Remove garlic and shallots with a slotted spoon from the oil and set in a bowl to cool.

  4. Leave remaining oil in the pan.

  5. In a food processor, combine the red chili flakes& shrimp paste.

  6. Add fish sauce, sugar, tamarind paste, lime juice, water, fried garlic and shallots.

  7. Pulse together to form a thick paste but do not over-process.

  8. Return this paste to your frying pan, and stir it into the oil over low heat.

  9. Gently simmer until you get a fairly even consistency.

  10. Adjust the consistency by adding a little more water if you find it too thick.

  11. Or add more oil if you prefer a "shinier" sauce.

  12. Adjust the taste, adding more fish sauce or sugar, as needed.

A favorite of

Jessica Sigmundsson