TOM KHA GAI - COCONUT SOUP

Creamy, sweet coconut broth infused with
lemongrass, lime leaves and lime juice.

 

WHAT DO YOU NEED:

Any meat and any vegetable is going to work great, we have everything else covered.
Traditional options: Chicken, mushroom, onion, tomato and a squeeze of lime juice.

WHAT’S IN THE BOX:

Galangal, lemongrass, lime leaves, chilies, fish sauce, chicken stock, jasmine rice.

SUGGESTED OPTIONS:

Chicken, mushroom, roma tomato, onion and a handful of fresh cilantro.

STUFF TO KNOW:

When substituting our chicken stock for your own, your Kit can be; Gluten free. Dairy Free. Preservative free.

Note that our kitchen is not certified for any of the above and though we are very careful, we cannot provide any guarantees for those with extreme allergies.

 

INSTRUCTIONS:

1. Cook rice separately from soup.

2. Place 3 cups of water, chicken stock and 1 can of coconut milk in a med/large size pot and cook on medium/low heat. 

3. When broth is hot, add lemongrass, galangal and uncooked chicken pieces.  Cook for 5 minutes. 

4. Add second can of coconut milk, chilies (if you want a spicy dish), mushroom and onion. 

5. When onions are soft add tomato, slivered lime leaves and fish sauce. 

6. Cook for 2 minutes then turn off your heat. 

7. Remove galangal, add chopped cilantro leaves and lime juice. 

8. Serve with soup ladled over rice.

COOKING YOUR JASMINE RICE:

Add 1.5 cups of water.

Stovetop:
Place jasmine rice in a pot with water. While uncovered, bring the rice to a boil. Turn stove to low heat. Cover and simmer until the rice is cooked through (about 20 minutes). Remove the rice from the heat, fluff with fork and allow to sit, still covered, for at least 10 minutes. Fluff with a fork before serving.

Rice cooker:
Place jasmine rice in your rice cooker with water. Cooking Time: Approx. 30 minutes.