Today I'm going to be cooking with an ingredient I've never used before!
Hi I'm Nicky, welcome back to our kitchen where we show you how to make delicious
family-friendly recipes. Today I'm making Tom Kha Gai which is a classic Thai soup made with
coconut milk, chicken, lemongrass and galangal, more on the galangal later, so let's get cooking!
Add a tablespoon of oil to a large saucepan over a medium heat.
Add in a finely diced onion and cook for five minutes stirring often until softened.
Next we're going to add in some galangal. Now if you've never seen galangal before
it looks like this you can see it looks quite similar to ginger, there's ginger
there's galangal, so galangal is a little bit less spicy and more citrus tasting than ginger
and as you can see ginger's got darker skin as well. Now galangal is actually a lot more
difficult to slice and because I'm quite clumsy I'm going to use galangal paste, galangal paste
is actually quite easy to find in the supermarket compared to the fresh galangal as well.
So add in 2 teaspoons of galangal paste, 3 minced cloves of garlic,
one lemongrass stalk that's been sliced finely,
four kaffir lime leaves, two red chillies that have been finely sliced,
10 shiitake mushrooms that have been sliced in half and a tablespoon of red Thai curry paste.
And we're going to cook all that together for about a minute stirring often.
Now you'll notice that I added in fresh lemongrass there,
you can replace it with lemongrass paste if you prefer but I really like the crunch
of those little rounds of lemongrass it just adds that little bit extra texture to the soup.
Then we're going to add in a liter, which is just over 4 cups, of good quality strong chicken stock
along with 400 ml, which is a 14 ounce, can of full fat coconut milk plus a tablespoon of fish sauce,
a tablespoon of light brown sugar, the juice of a lime, which is about two tablespoons,
and six cooked chicken thigh fillets that have been shredded.
Stir all that together and bring it to the boil then simmer for about five to six minutes
until the chicken is fully heated through.
Once that chicken's heated through give it a taste and add a little bit of salt and
pepper if you think it needs it, also if you wanted to thicken that soup slightly
you can add in a corn cornflower slurry which is one tablespoon of cornflour or
cornstarch mixed with three tablespoons of cold water, so I'm going to do that now.
Once the soup has thickened to your liking divide between bowls and top with fresh coriander
and a little drizzle of chili oil, I also like to top with a few slices of lime before serving.
And that's my quick and easy Tom Kha Gai, a Thai inspired soup that's packed with
layer upon layer of spicy flavour that comes together in 15 minutes. And if you like this
recipe you're gonna love my thai inspired peanut pork see you over there, time for some slurping.
oh spicy.