Tom Kha Gai (à la)

Ingredients

• 3 · Medium carrots
• 1 · Small piece of ginger root
• 100 g · Shiitake mushrooms
• 4 · Cloves of garlic
• 250 g · Chicken
• Cooking oil
• Tom Kha Soup spice mix (Santa Maria)
• 1 l · Vegetable stock
• 125 ml · Coconut milk
• 1 · Lime
• 90 g · Egg noodles
• A handful · Coriander (aka cilantro)

Process

1. Cut up your ingredients:
• Carrots – slice;
• Ginger root – slice;
• Shiitake mushrooms – slice;
• Garlic – smash and chop;
• Chichen – I prefer to cut it up into bite-sized chunks.
2. Get a big pot or a deep pan and sauté the vegetables for a minute or two;
3. Season the vegetables with the tom kha spice mix;
4. Throw in the cut up chicken;
5. Add the vegetable stock to the pot/pan, bring to a boil and boil for ~5 minutes;
6. Add the coconut milk;
7. Squeeze the whole lime's juice into the pot;
8. Add the egg noodles, and allow the soup to simmer for ~3–4 minutes. The noodles should soften up nicely;
9. Serve the soup with chopped up coriander on top.

Note

• 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.