Tom Kha Kai (Thai chicken & coconut soup) is one of Thailand’s most famous dishes together with Tom Yum Kung (Thai spicy lemongrass & shrimp soup). I ate Tom Kha Kai for the first time years and years ago in Bangkok at a food hawkers stall, where it was served together with rice. I saw the Thai spoon the soup onto their rice which makes it a full meal and more like a curry dish. I tend to put the rice into my soup, but well hey, I am not a Thai.
If you make this the right way, you will enjoy a bowlful of Heaven.
Put the thick and thin coconut milk into a high stock pot or soup pan on a high heat. Stir slowly and gently in one direction and be careful it won't clump or curdle.
Add the galangal, lemongrass, shallots, chillies and mushrooms and bring to the boil.
Simmer for about 3-5 minutes and add the chicken and stir.
Add the fish sauce, palm sugar and kaffir lime leaves and bring back to the boil.
Turn off the heat and add half of the coriander leaves.
Stir in the lime juice.
Serve garnished with the remaining (whole) coriander leaves, some red chili, spring onions and a lime wedge.
Serving tips for your dinner party:
Divide the chicken, mushrooms, roots, stalks and leaves first over the 12 bowls with a slotted spoon. When you have all 12 bowls filled with these ingredients, poor over the coconut broth mixture, so everything will be evenly divided. Garnish with the remaining coriander leaves, some red chili, spring onions and a lime wedge. Make it look good!