Tom Kha Gai

RECIPE:

EQUIPMENT

• Wok or pot

INGREDIENTS

• 100 Grams Chicken, sliced
• 1 Cup Chicken stock
• 1 1/2 Cups Coconut milk
• 10 Slices Galanga, cut into thin slices
• 5 Leaves Kaffir lime, center vein removed
• 1 Stalk Lemongrass, smashed and cut
• 1 Stalk Coriander, cut
• 1 Coriander root, smashed
• 1/2 Cup Mushrooms
• 1 Shallot, smashed and cut in half
• 1-2 Bird’s eye chilis, sliced

SEASONINGS:

• 1 Lime juice (to taste)
• 1 tsp Salt (or 1 tbsp fish sauce)
• 1 tbsp Palm sugar

INSTRUCTIONS

• In a pot, add chicken stock and bring to a boil. Add galanga, lemongrass, coriander root, kaffir lime leaves, and shallot.
• Bring to a boil and then add chicken and mushrooms.
• Add salt and palm sugar. Bring to boil.
• Add coconut milk and chilies (to taste). Bring to a boil and then turn off heat.
• Add lime juice to taste.
• Top with coriander and chilis (for decoration).

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.