This is a popular Thai chicken and coconut milk soup loved for its spicy, sour notes and galangal and kaffir essence. I make a lighter tom kha gai than what’s traditional due to the available ingredients. Traditionally, it’s a rich soup made without noodles served alongside rice. But I love the idea of slurping clean white somen noodles from a steamy coconutty soup on a cold day. So I’ve adapted it into a comforting noodle soup, a satisfying meal all on its own.
8 oz boneless and skinless chicken (breast or thighs, cut into strips)
20 mushrooms, sliced
1 1/2 cup coconut milk
1 cup water
2 stalk lemongrass (cut into 3-inch lengths and pounded)
6 kaffir lime leaves (lightly bruised to release the flavor)
6 slices galangal (I replaced it with ginger)
8 bird’s eye chilies (lightly pounded)
3 tablespoon fish sauce
2 1/2 tablespoon lime juice (or to taste)
1 tablespoon chopped cilantro
5 bundles somen noodle (or 1 pack rice vermicelli noodle)
- To make the noodles, cook according to package, then drain using a colander. Run under cold water until temperature is easy to handle. Separate into single-serving clumps and allow to air dry and firm up while making soup.
- Cut the lemongrass into large pieces.
- Add coconut milk, water, lemongrass, galangal (or ginger), chilies, kaffir lime leaves into a pot and bring it to boil.
- Add mushrooms and chicken and boil it on medium heat for a few minutes or until the chicken is cooked through.
- Add lime juice and fish sauce to taste.
- To serve, place a serving of noodles into a deep soup bowl and ladle enough tom kha gai soup to cover the noodles. Make sure to get a fair share of chicken and mushrooms per bowl.
- Garnish with chopped cilantro. Serve hot with a pair of chopsticks and an Asian soup spoon. Enjoy!
Source: Rasa Malaysia