Chicken and Galangal Coconut Soup

Tom Kha Gai is a delicious Chicken and Galangal Coconut Soup with mushrooms. It's got a distinctly Thai taste from the galangal, lemongrass, and kaffir lime leaves, but it is not at all spicy (hot) like our other popular soups.

For those of you who are cutting down on the fats, you'll be pleased to know that the broth for this soup is mostly water, as I use only about 1/4 cup of coconut milk. All the flavor comes from the herbs, spices, and chicken. Yes, it's not diet food, but it sure tastes great!

Yield: 2 servings

Prep time: 5 Minutes

Cooking time: 10 Minutes

Ready in: 15 Minutes

Ingredients:

1 Cup Chicken thigh meat
1/4 to 1/2 cup Coconut Milk
2 Cups Straw Mushrooms
3 - 4 Cherry Tomatoes
1 inch Galangal root
1 stalk Lemongrass
6 Kaffir Lime leaves
2 or 3 leaves Culantro
1 sprig Coriander / Cilantro Leaves
1 - 2 Tablespoons Lime
1 - 2 teaspoons White cane sugar
1 - 2 teaspoons Salt
1 Cup Water

Basic Directions:

1) Heat coconut milk in a small pot. Add the chicken, stir in well, and bring it to a boil. Reduce heat and simmer for 2 - 3 minutes.

2) Add 1 cup of water, and bring the soup back up to a boil.

3) Add galangal, lemongrass, onion, sugar, and salt. Stir in well and bring back to a boil.

4) Add mushrooms, then bring back to a boil and cook for 2 minutes.

5) Add tomatoes, kaffir lime leaves, culantro, and lime juice. Stir well and boil for 30 seconds, then it's done.