This popular Thai soup, known in its native tongue as tom kha gai, uses some choice ingredients that may be a little difficult to find, but I’ve listed substitutes for them in case there isn’t a specialty Asian market in your neck of the woods.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
In a medium stockpot over high heat, combine the chicken stock, fish sauce, lemongrass, galangal, and kaffir lime leaves and bring to a boil. Lower the heat and simmer for 10 minutes. The aromatic broth may be strained at this point, if desired. (The pieces of galangal, the lemongrass, and lime leaves are traditionally left in, although not eaten. This is just a matter of personal preference.)
Step 2
Increase the heat to high, add the coconut milk, Sriracha, and chicken, and return to a boil. Lower the heat once again and simmer until the chicken is opaque and cooked thoroughly, 4 to 6 minutes.
Step 3
Turn off the heat and add the lime juice. Season with salt and pepper to taste. Ladle the soup into bowls, and garnish each serving with a friendly helping of cilantro.
Galangal Vs. Ginger
Step 4
Galangal (kha in Thai) is a root closely related to ginger, differing in that its flavor carries a touch more pungency than ginger. It also brings a blend of peppery, earthy undertones to the broth that ginger just can’t provide. While ginger is the closest substitute—and it will certainly make for a delectable soup regardless—if fresh galangal is available in your area, give it a go!
