TasteToronto | Chef Nuit Regular's Tom Kha Gai

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Chef Nuit Regular's Tom Kha Gai

Moderate

Chef Nuit Regular's Tom Kha Gai

Robin Winship

Robin Winship

Chef Nuit Regular's Tom Kha Gai

Method

6 Steps

  • Step 1

    In a medium-sized pot over medium heat, bring chicken broth, salt, galangal, lemongrass, shallot, garlic, chilies and mushrooms to a boil and let roll for 5 minutes.

  • Step 2

    Add coconut milk and fish sauce, bring back to a boil and let roll for about 3-5 minutes.

  • Step 3

    Add fish sauce, chicken and tomatoes and let the chicken cook for about 5-7 minutes.

  • Step 4

    Add lime juice and sugar, stir to mix well. Continue to cook for 1 more minute. Turn off the heat. 

  • Step 5

    Add green onion, sawtooth coriander and cilantro. Tear Magrud lime leaves along the rib, discard the rib and add all the leaves to the soup. Use a ladle, stir to mix well.

  • Step 6

    Serve with steamed jasmine rice or brown rice. The galangal, lemongrass and Magrud lime leaves can be eaten but they are fibrous, spicy and slightly bitter. Chef Nuit likes to chew and discard the fibre, otherwise you can remove before serving.   

Tags:

Sukhothai

Sabai Sabai

Cooking At Home

Toronto Restaurants

Kiin

Pai

Toronto Thai Food

Chef Nuit Regular

Moderate

Chef Nuit Regular's Tom Kha Gai

Robin Winship

Robin Winship

Chef Nuit Regular's Tom Kha Gai

Yields:

Serves 4

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 40 mins

0.0

Rate This Recipe

Thai

Main Dishes

Ingredients

  • 1 cup chicken broth or water

  • ½ tsp sea salt

  • 1-inch-long fresh galangal, thinly sliced (can use frozen or pickled galangal for substitute)

  • 1 stalk lemongrass, cut and discard leaves, and trim the hard core at the bottom and discard, cut the rest of the lemongrass into 2 inches pieces

  • 1 medium shallot, peeled, cut in half lengthwise and lightly bruised

  • 1 garlic clove, peeled, lightly bruised

  • 1-3 fresh red bird eyes chilies, cut in half lengthwise (1 chilli for mild, 2 chilies for medium , 3 chilies for spicy)

  • 7 button mushrooms, cut in half

  • 2 cups coconut milk (shake well)

  • 3 tbs fish sauce

  • 10 oz chicken thighs, boneless, skin removed, cut into 1 ½ inch cubes

  • 1 medium beefsteak tomato, cut into 1 inch cubes

  • 3 tbs lime juice

  • 1 tbs cane sugar

  • 1 green onion, trim off roots, cut into 1 inch segments lengthwise

  • 1 bunch of culantro (sawtooth coriander), trim off roots, cut into 1 inch segments lengthwise

  • 1 bunch of cilantro, trim off roots, cut into 2 inch segments lengthwise

  • 5 Makrut lime leaves

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Method

6 Steps

  • Step 1

    In a medium-sized pot over medium heat, bring chicken broth, salt, galangal, lemongrass, shallot, garlic, chilies and mushrooms to a boil and let roll for 5 minutes.

  • Step 2

    Add coconut milk and fish sauce, bring back to a boil and let roll for about 3-5 minutes.

  • Step 3

    Add fish sauce, chicken and tomatoes and let the chicken cook for about 5-7 minutes.

  • Step 4

    Add lime juice and sugar, stir to mix well. Continue to cook for 1 more minute. Turn off the heat. 

  • Step 5

    Add green onion, sawtooth coriander and cilantro. Tear Magrud lime leaves along the rib, discard the rib and add all the leaves to the soup. Use a ladle, stir to mix well.

  • Step 6

    Serve with steamed jasmine rice or brown rice. The galangal, lemongrass and Magrud lime leaves can be eaten but they are fibrous, spicy and slightly bitter. Chef Nuit likes to chew and discard the fibre, otherwise you can remove before serving.   

Tags:

Sukhothai

Sabai Sabai

Cooking At Home

Toronto Restaurants

Kiin

Pai

Toronto Thai Food

Chef Nuit Regular