Chef Nuit Regular's Tom Kha Gai

20 mins Prep Time

40 mins Cook Time

Written By

Robin Winship

Chef Nuit Regular has influenced Toronto's Thai food scene like no other. As the culinary force behind Pai, Kiin, Sabai Sabai and Sukhothai --Nuit has left her mark. Over the last 10 years, Nuit has reinvigorated Thai fare by introducing regional dishes, never compromising on ingredients and showcasing the complexities Thai food has to offer -- beyond Pad Thai. From the super spicy Isaan food of the north to the long-lost dining traditions of Thai's royalty, Nuit has managed to showcase an all-encompassing and exciting side of Thai food.

Nuit's Tom Kha Gai, or chicken coconut galangal soup, is a spicy hot and sour soup commonly eaten like a curry (with rice) and is a very popular dish across Thailand. Check out Chef Nuit's original recipe for the soup below.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @chefnuitregular!

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

Directions

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.

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