My husband and I actually were given this recipe at a cooking class in Thailand. I always order this when we have Thai food and its so easy to make at home as well.
TOM KHA GAI
MILD COCONUT MILK SOUP WITH CHICKEN, GALANGAl, MUSHROOMS AND HERBS
INGREDIENTS
Chicken, sliced 100 gr. 3.5oz
Straw Mushroom 20 gr. 3/4oz
Shallot, whole 10 gr. 1/3 oz
Galangal, sliced 10 gr. 1/3 oz
Lemongrass, stalk 10 gr. 1/3oz
Fresh Turmeric 5 gr. 1/6oz
Chili, crushed 5 gr. 1/6oz
Chicken Stock 100 gr. 3.5oz
Coconut Milk 100 gr. 3.5oz
Lemon Juice 2 tsp.
Fish Sauce 2 tsp.
Kaffir Lime Leaves 5 gr.
Coriander Leaves
METHOD
1. Heat the chicken stock until boil, then add coconut milk until boil again, it takes about 3 minutes.
2. Add the straw mushroom, lemon grass, shallot, gaiangal and fresh turmeric.
3. When the stock boils, add the chicken.
4. When the stock comes to a boil again, remove the pot from the heat and then stir in lemon juice, fish sauce, chili, kaffir lime leaves and top with coriander leaves.