Chicken And Galangal Soup (Tom-Ka-Gai) - cooking recipe

Ingredients
    2 stalks lemongrass, sliced into 1 inch pieces (or may use galangal)
    1 (2 cup) can coconut milk, divided (labeled for cooking, not dessert)
    1 (50 g) packet tom kha paste
    2 -3 boneless chicken breasts, cut into thin strips
    2 -4 tablespoons fish sauce, to taste
    1 teaspoon soft brown sugar
    1 large tomatoes, cut into wedges
    1/2 cup water, as needed
    4 -8 ounces sliced mushrooms
    5 chili peppers, to taste
    fresh cilantro
Preparation
    Combine lemon grass, 1/2 can (1 C) of coconut milk and Tom Ka Paste in a medium pan and bring to a boil.
    Continue to simmer, uncovered, stirring occasionally for a couple minutes.
    Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked.
    Add tomatoes and remaining coconut milk and bring to a boil.
    Add water, as needed, for desired consistency and taste and bring to a boil.
    Add mushrooms and cook until desired consistency.
    Add brown sugar, fish sauce or chilies, as necessary, to adjust taste.
    Turn off heat, add cilantro and serve immediately.

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