Chicken, coconut & galangal rice noodle soup

Welcome to my kitchen, where today we're embarking on a culinary journey with Tom Kha Gai, a classic Thai soup that's both comforting and vibrant. This dish, rich in history and flavour, combines the creaminess of coconut milk with the aromatic notes of galangal and lemongrass. It's a testament to the harmonious blend of Thai and Lao culinary traditions, dating back to the late 19th century. Originally made with duck, it has evolved into the beloved chicken version we know today. Perfect for warming up on a chilly day, this soup is a delightful mix of creamy, salty, spicy, and sour elements. Let’s dive into the recipe!

Ingredients (Serves 2)

• 300g cold, cooked leftover chicken, shredded into bite-sized bits

• 2 bird's eye chillies, any colour, bruised in a pestle (use 1 chilli if you don’t like it spicy)

• 2 sticks lemongrass, chopped into 4 cm pieces and bruised

• 40g piece of galangal, bruised

• 10 cherry tomatoes, mashed slightly with your hands

• 6 Thai shallots, peeled and bruised

• 10g Thai basil leaves

• 1-2 tablespoons fish sauce

• 300ml chicken stock

• 300ml coconut cream

• ½ lime, juiced

• 1 pinch flaked sea salt

Optional Garnish:

• 10g crispy shallots

• 5g crispy garlic

• 5g chopped sawtooth coriander

• Basil sprigs

• Lime cheeks

• Blanched rice noodles, if you want to bulk it out

Method

1. Simmer the Base: Start by placing the chicken stock, half the coconut cream, sea salt, galangal, tomatoes, bird's eye chillies, lemongrass, Thai shallots, and 1 tablespoon of fish sauce into a medium saucepan. Bring to a simmer, ensuring you bruise the lemongrass and galangal with a pestle and mortar to release their flavours. Let it simmer gently for 8-10 minutes until the vegetables have softened and infused their flavours.

2. Add the Chicken: Once the veggies are softened and the flavours have mingled, drop the shredded chicken into the soup and simmer for another minute or so until everything is heated through.

3. Finish the Soup: Remove the saucepan from the heat and stir in the remaining coconut cream. Dish out the soup into bowls, adding a good squeeze of fresh lime juice and half the picked Thai basil to each bowl before serving. Check the seasoning—your soup should be creamy, salty, a bit spicy, aromatic, with a sour edge from the lime. Adjust to suit your taste if necessary.

4. Garnish and Serve: Garnish with crispy shallots and garlic, chopped sawtooth coriander, and Thai basil flowers for added freshness. For a heartier meal, serve alongside rice noodles or jasmine rice if you prefer.

Tom Kha Gai is more than just a soup; it's a bowl of history and flavour that brings the essence of Thailand to your table. I hope you enjoy making and savouring this dish as much as I do. Don’t forget to leave a comment below and explore my other recipes for more culinary adventures. Happy cooking!