{"id":17210,"date":"2015-02-05T12:39:21","date_gmt":"2015-02-05T11:39:21","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=17210"},"modified":"2016-05-29T16:42:59","modified_gmt":"2016-05-29T14:42:59","slug":"tom-kha-gai-thai-galangal-and-chicken-soup-with-oyster-mushrooms","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=17210","title":{"rendered":"Tom Kha Gai (Thai Galangal and Chicken Soup) with Oyster Mushrooms"},"content":{"rendered":"

\"tomkhagai_\"Galangal, lemongrass, makrut\u00a0lime leaves, coriander root, chilli, lime juice…\u00a0In this famous soup Thai flagship ingredients’s flavours are perfectly\u00a0recognisable, one by one, creating a recurrent\u00a0mixture of sour, salty and hot flavours, embellished with a typical sharp aroma. This dish perfectly illustrates the elegance and sophistication of Thai cuisine one\u00a0might not necessarily see throughout years of eating sloppily prepared curries, served in so many restaurants in Europe (and maybe elsewhere too).<\/p>\n

“Tom kha gai” means roughly a dish with galangal (tom kha) and chicken (gai) and this soup does contain\u00a0a particularly high dose\u00a0of galangal root, which slightly\u00a0dominates it. I have followed here the recipe from David Thompson\u2019s Thai Food<\/a>\u00a0(a\u00a0most extraordinary\u00a0cookery book I recommend to every Thai food\u00a0lover) and\u00a0as the author suggested, apart from the chicken, I added also some delicate-tasting mushrooms\u00a0(oyster mushrooms proved perfect). (In the meantime I made a test with cultivated button mushrooms (aka “cremini”, when they are brown) and their taste was too strong).<\/p>\n

I tried to make this dish as close to the original\u00a0as possible, but I won’t pretend it is\u00a0(mainly due to what I did with coconut milk and cream).\u00a0I have cut down the coconut milk amounts and skipped the coconut cream, replacing both liquids\u00a0with\u00a0more chicken stock. The original version was just too fatty and rich for me. (In fact I do this very often in Tha\u00ef dishes, just like I cut down on cream and fat in Western cuisine). I have also added more chicken meat\u00a0and more mushrooms in order to make it a very filling one-course meal, easily served with rice or bread; not to mention the amounts adapted\u00a0to a dish for two. I encourage you to check the extraordinary David Thompson\u2019s Thai Food<\/a>\u00a0for the original recipe.<\/p>\n

TIPS:<\/strong>\u00a0This dish is a good way to test if you are able to cook certain genuine Thai dishes… because its ingredients\u00a0appear in almost every curry (and I assume curries are what most Thai food lovers try to make at home first). In short, if you can find fresh (or at worst frozen) lemongrass, makrut\u00a0lime leaves, galangal root and coriander roots, then you are almost ready to buy David Thompson’s book without being utterly\u00a0frustrated (there are some other products, such as fresh peppercorns, Thai basil, holy basil, grachai, makrut\u00a0lime zest… but these aren’t used as often as former ingredients). From my experience, the smallest damage through freezing is done to makrut\u00a0lime leaves\u00a0and\u00a0coriander roots. Lemongrass and galangal become mushy and the galangal’s taste changes, but it’s still better than using dried versions.<\/p>\n

Coriander roots are particularly difficult to get for some people, but I have recently read on a forum a fantastic trick: buying a potted plant in a gardening shop! Of course, if you are able to grow your own herbs on a balcony, windowsill or in a garden, finding roots should\u00a0no longer be a problem. You can also ask a farmers’ market vendor\u00a0to bring you next time coriander with roots or only roots (I’m sure many would happily give them for free).<\/p>\n

If you use frozen makrut\u00a0lime leaves (I can find them here only frozen), double the amount because they are less aromatic\u00a0(in general, if using frozen vegetables in Thai dishes, I increase their amounts).<\/p>\n

Preparation:<\/strong> about 30 minutes<\/em><\/p>\n

Ingredients<\/strong> (serves two):<\/em><\/p>\n

400 ml chicken stock<\/em><\/p>\n

250 ml coconut milk<\/em><\/p>\n

1 big chicken breast (skinned)<\/em><\/p>\n

250 g oyster mushrooms, tough stalks removed (or other delicately flavoured mushrooms)<\/em><\/p>\n

7 thin slices of fresh galangal<\/em><\/p>\n

pinch of salt<\/em><\/p>\n

1\/2 flat teaspoon palm sugar<\/em><\/p>\n

1 big thick stalk lemongrass or two thin stalks (whole, only\u00a0the tough end trimmed)<\/em><\/p>\n

2 small Asian red shallots (I have used\u00a01 medium European shallot)<\/em><\/p>\n

1 big coriander root<\/em><\/p>\n

2 red bird’s-eye-chillies +\u00a02-3 more\u00a0for the final serving stage<\/em><\/p>\n

2 makrut (also known as kafir)\u00a0lime leaves (if you have frozen lime leaves, see the TIPS)<\/em><\/p>\n

2 tablespoons fish sauce (or more)<\/em><\/p>\n

1 tablespoon lime juice (or more)<\/em><\/p>\n

coriander leaves<\/em><\/p>\n

Pour the stock and the coconut cream into a pan.<\/p>\n

Bring to the boil.<\/p>\n

In the meantime wash the mushrooms and tear them into bite-sized pieces.<\/p>\n

Slice very finely the chicken breast and sprinkle with salt (do not add too much salt).<\/p>\n

Put aside.<\/p>\n

Place\u00a0the shallots, the lemongrass stalk, the coriander root and the bird’s-eye-chillies in a mortar and bruise them with a pestle. You can also do it, placing them on a cutting board and using an ice\u00a0“pestle” for cocktails (this is what I did) or any other heavy object.<\/p>\n

Put aside 2-3 chillies for the final serving stage.<\/p>\n

Place the remaining bruised vegetables into the boiling stock, adding salt, palm sugar, galangal and lime leaves.<\/p>\n

Let it simmer\u00a0for about ten minutes.<\/p>\n

Add the mushrooms and after 5 minutes, the finely sliced chicken breast.<\/p>\n

Continue simmering until the mushrooms and the chicken are done.<\/p>\n

Mix the lime juice, the fish sauce, the additional bird’s-eye-chillies and the coriander leaves in an empty serving bowl. Pour the soup over it, stir well, adjust the taste – the author says it should taste rich, salty, sour and hot, though if you have “thinned” the stock, as I did it won’t taste very rich – and serve.<\/p>\n

I prefer dividing the sauce, the juice, etc.\u00a0into individual bowls and then putting the fish sauce and a piece of lime on the table, so that I can still adjust the taste.<\/p>\n

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Galangal, lemongrass, makrut\u00a0lime leaves, coriander root, chilli, lime juice…\u00a0In this famous soup Thai flagship ingredients’s flavours are perfectly\u00a0recognisable, one by one, creating a recurrent\u00a0mixture of…<\/p>\n","protected":false},"author":1,"featured_media":17216,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[185,20,125,79,25],"tags":[212,12],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17210"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17210"}],"version-history":[{"count":9,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17210\/revisions"}],"predecessor-version":[{"id":18670,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17210\/revisions\/18670"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/17216"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17210"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}