A spicy and creamy soup hailing from Laos and Thailand, tom ka gai has a variety of ingredients that make it a flavorful appetizer before an Asian-inspired meal. It contains chicken, coconut milk and an assortment of herbs and vegetables such as lemon grass and gavangal, or blue ginger. Making your own tom ka gai soup at home offers you the ability to wow your friends and family with a culinary masterpiece of flavor and attractive garnish before a meal.
- 2 cups coconut milk
- 1 cup chicken stock
- 6 oz. chopped skinless boneless chicken breast
- 4 tbsp. diced lemon grass
- 1 tbsp. fresh chopped galangal
- 5 cloves of garlic
- 2 tbsp. cayenne pepper
- 1 tbsp. cilantro
- Stockpot
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Instructions
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1
Add the coconut milk, chicken stock and diced chicken breast into a stockpot.
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2
Set the stove to medium heat.
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3
Add the chopped herbs, spices and garlic clove to the mixture.
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4
Cook the contents of the pot, covered, for 30 minutes. Stir frequently with a wooden spoon.
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5
Reduce the heat to a low simmer, and remove the lid from the pot. Allow the tom ka gai another 25 minutes to simmer.