As you can see, I’m on a soup roll. This is one of my favorite dishes, and it’s easy and quick to make. I can’t say I invented it, but after trial and error and reading a million recipes from the web, this recipe is here to stay! While in Washington on the 10th day of rain, I whipped this up one evening for my cousin, Amy, and son, Jarrod. Needless to say, it hit the spot and added a little heat to the cold day. Since then, I’ve cooked this several times upon returning home to Germany, and the cool thing is, my Asian store down the street carries everything I need! My freezer is stockpiled with a few extra herbs where they stay fresh and work just as well. Please give this a try and let me know what you think!
TOM KHA GAI
- 2 lbs boneless chicken thighs or breast
- 2 Tbsp coconut oil
- 4 cups chicken broth homemade if possible
- 2 cups coconut cream milk
- 1 stalk lemongrass cut into 2
- Step 1 Using a large soup pot, heat the coconut oil on high until hot.
- Step 2 Cut the chicken into bite-size pieces and stir fry in coconut oil just until the chicken turns white. You might have to do this in shifts depending on your pot’s size.
- Step 3 Peel the lemon’s first layer. I take a spoon or mallet and SLIGHTLY tap the lemongrass, so it opens the flavor. Galangal is an interesting root and has a very mild earthy smell and taste. Some people will use ginger in its place or a combination of them both. If you have never used it, I strongly recommend trying it. This root is exceptional and can be found in Asian markets.
- Step 4 Once all the chicken is browned, add the remaining ingredients to the soup pot and chicken.
- Step 5 I like it hot, so I use a lot of red chilies. Be careful they are hot
- Step 6 wash your hands 2 or 3 times. They are killer on the eyes!
- Step 7 Serving this over rice or cauliflower rice makes a great meal and is so full of good fats and energy from the broth and meat!
- Step 8 Top with cilantro and a slice of lime.