GLUTEN-FREE CHICKEN AND COCONUT SOUP, TOM KHA GAI
We recently dropped into a local Thai restaurant and serendipitously ordered an old favourite we hadn’t had for years: Chicken and Coconut Soup, Tom Kha Gai.
What a sensation! The combination of galangal, lemongrass, lime, chilli, garlic, coconut, chicken and mushrooms made a dish that’s sour and sweet, salty and creamy, and completely delicious.
We were instantly reminded why it’s such a Thai classic, and were determined to make it at home, every bit as good.
We hope you like it.
P.S. You can easily swap the chicken here for vegetable stock and tofu and make a vegetarian or vegan version that’s equally delicious.
Jan
CHICKEN AND COCONUT SOUP
Tom Kha Gai
Serves around 6
1 tablespoon vegetable or olive oil
½ onion, thinly sliced
2 cloves garlic, minced
½ red jalapeno pepper, or similar, sliced (deseeded if preferred)
1 knob fresh galangal, sliced
2 stalks lemongrass, tender parts cut into 4cm long pieces
8-10 makrut lime leaves
2 teaspoons red Thai curry paste, bought or home-made
500 ml chicken stock, home-made if possible
500 ml canned full-fat coconut cream
500 gm skinless chicken thighs, trimmed and sliced into bite-sized pieces
250 gm white mushroom caps, stems discarded, caps quartered
2 tablespoons coconut sugar
2 tablespoons fish sauce, plus more to taste
3 tablespoons fresh lime juice
3 spring onions, thinly sliced
Fresh coriander leaves to garnish
Heat the oil in a large pot over medium heat. Add the onion, garlic, jalapeno, galangal, lemongrass, makrut lime leaves and red curry paste and cook, stirring frequently, for 5 minutes or until the onions are softened.
Add chicken stock and bring to the boil. Reduce heat and simmer uncovered for 30 minutes. Strain the stock to remove and discard the solids.
Add the coconut cream to the stock, half-filling the empty cans with water and adding it too. Stir and bring to a simmer again. The creamy soup base can be cooled and refrigerated for a few days at this point until required.
When approaching serving time reheat the soup base to boiling point, add the sliced chicken and mushrooms and simmer for 10 – 15 minutes, stirring occasionally, until chicken is just cooked through.
Add the coconut sugar, fish sauce and lime juice, plus more of each to taste if needed. Stir for a couple more minutes then ladle into serving bowls and top with sliced spring onions and coriander leaves.