Tom Ka Gai (Thai chicken in Coconut Soup)

Finally, after arriving in the Philippines, this is one of the first real dishes I cooked. I miss cooking though I cooked in Sydney. But its different when it’s at home.

I was going for something healthy, and Thai food usually is. I was thinking of doing the tom yum, but we didn’t have enough lemons to make it, so i decided on Tam Ka Gai. This is a soup, but well, you can always add rice to it, like any other Filipino meal.

The instructions were simpler this time, and easier too. Which I was kinda happy about.

Over-all, it was welcomed with open arms, though we were looking for the heat (I made it non-spicy just in case the kids wants to eat it). But besides that, it was all good.

Tom Ka gai, topped with chili oil
Tom Ka gai, topped with chili oil

Tom Ka Gai Recipe

about 10 kaffir lime leaves
5 stalks of lemongrass, smashed
thumb size galanggal, sliced (or its equivalent in dried)
water, for the soup, about 1.5 L or 6 cups
broth cube

1 whole chicken, cut into small serving pieces
1 onion, quartered
10 tomatoes, halved
1 carrot, sliced into rounds
1/2 cup kernel corn
1/2 cup dried shitake mushroom or 1 cup fresh, sliced
1 large tofu, cubed
2.5 cups of fresh coconut milk
3 tablespoons of sugar
fish sauce to taste

Boil the first few ingredients for 10 minutes. Strain and remove all the flavorings and throw out. Continue to boil the water. Add in the chicken and let it cook for a good 20 minutes. Then add in the vegetables to cook through, until the tofu.

When all the vegetables are tender, add in the last seasonings of coconut milk, sugar, and fish sauce. Taste. Serve 🙂

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