Tom kha gai (à la)
Ingredients
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- · Medium carrots
- · Small piece of ginger root
- g · Shiitake mushrooms
- · Cloves of garlic
- g · Chicken
- tbsp · Cooking oil
- g · Tom Kha Soup spice mix (Santa Maria)
- l · Vegetable stock
- ml · Coconut milk
- · Lime
- g · Egg noodles
- A handful · Coriander (aka cilantro)
Process
- Slice the carrots, ginger root, and shiitake mushrooms; smash and chop the garlic; and cut the chicken into bite-sized chunks.
- Get a big pot or a deep pan and sauté the vegetables for a minute or two;
- Season the vegetables with the tom kha spice mix;
- Throw in the cut up chicken;
- Add the vegetable stock to the pot/pan, bring to a boil and boil for ~5 minutes;
- Add the coconut milk;
- Squeeze the whole lime's juice into the pot;
- Add the egg noodles, and allow the soup to simmer for ~3–4 minutes. The noodles should soften up nicely;
- Serve the soup with chopped up coriander on top.
Notes
- This is not the super authentic Tom Kha Gai as I'm using ginger instead of galangal and some other ingredients, hence the 'à la' in the title;
- Adding more tom kha spice mix will make the soup more spicy. Same goes for ginger;
- Feel free to add more lime juice if you're into more sour soups;
- I have experimented with different types of noodles and found udon noodles work really well as well.