Tom ka gai soup, Classic Thai chicken and coconut milk soup by Wael Lazkani

Tom ka gai soup
Classic Thai chicken and coconut milk soup
By Wael Lazkani

Preparation 60 mn

Ingredients for 6 persons

1L chicken stock
1 chicken breast
1 lemongrass stalk
2 kaffir limes leaves (fresh or frozen)
4 mushrooms
1 thumb-size ginger, chopped
1 red chili
½ tsp turmeric
500ml coconut milk
2 Tbsp. lime juice
2+ Tbsp. fish sauce
Handful fresh coriander leaves
Handful fresh basil leaves
2 spring (green) onions, sliced

Method of preparation
Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
Place chicken broth in a large soup pot over medium heat. Bring to a boil.
Add fresh chicken and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves, turmeric and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
Add ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
Turn heat down to minimum. Add lime juice and stir.
Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add sugar if you need it. If too spicy, or if you’d like it creamier, add more coconut milk. If not spicy enough, add more chili.