Tom Kha Gai

Videos are part of the paid Cooking Club (https://thaichefschool.com/thai-subscription-cooking-clubs/)

RECIPE:

EQUIPMENT

  • Wok or pot

INGREDIENTS

  • 100 Grams Chicken, sliced
  • 1 Cup Chicken stock
  • 1 1/2 Cups Coconut milk
  • 10 Slices Galanga, cut into thin slices
  • 5 Leaves Kaffir lime, center vein removed
  • 1 Stalk Lemongrass, smashed and cut
  • 1 Stalk Coriander, cut
  • 1 Coriander root, smashed
  • 1/2 Cup Mushrooms
  • 1 Shallot, smashed and cut in half
  • 1-2 Bird’s eye chilis, sliced

SEASONINGS:

  • 1 Lime juice (to taste)
  • 1 tsp Salt (or 1 tbsp fish sauce)
  • 1 tbsp Palm sugar

INSTRUCTIONS

  • In a pot, add chicken stock and bring to a boil. Add galanga, lemongrass, coriander root, kaffir lime leaves, and shallot.
  • Bring to a boil and then add chicken and mushrooms.
  • Add salt and palm sugar. Bring to boil.
  • Add coconut milk and chilies (to taste). Bring to a boil and then turn off heat.
  • Add lime juice to taste.
  • Top with coriander and chilis (for decoration).

ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.