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Name: Tom Kha Gai
Total time: 40 min
Yield: Serves 4
Cuisine: Thailand
Ingredients: 400 g chicken thighs; 400 ml coconut milk; 300 ml chicken stock; 40 g galangal; 2 stalks lemongrass; 6 kaffir lime leaves; 4 Thai bird's eye chilies; 2 tbsp fish sauce; 2 tbsp lime juice; 1 tsp palm sugar; 150 g straw mushrooms; 2 tbsp coriander leaves

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Thailand40 minServes 4cocinado antes

Tom Kha Gai

ต้มข่าไก่ · Tom Kha Gai

Ingredientes12

chicken thighs400 g
coconut milk400 ml
chicken stock300 ml
galangal40 g
lemongrass2 stalks
kaffir lime leaves6
Thai bird's eye chilies4
fish sauce2 tbsp
lime juice2 tbsp
palm sugar1 tsp
straw mushrooms150 g
coriander leaves2 tbsp

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Preparación

Slice the chicken into bite-sized pieces. Slice the galangal, bruise the lemongrass stalks, and tear the lime leaves.
Bring the chicken stock to a simmer with the galangal, lemongrass, and lime leaves for about 5 minutes.
Add the chicken and cook until just done, about 8 minutes.
Pour in the coconut milk and add the mushrooms. Simmer gently without boiling hard for 5 minutes.
Season with fish sauce, palm sugar, and lightly crushed chilies.
Remove from the heat and stir in the lime juice.
Taste and adjust the balance of salty, sour, and sweet. Discard the lemongrass if desired.
Serve hot, garnished with coriander leaves.