Tom Kha Gai

Tom Ka Gai can be ordered in just about any Thai restaurant. Seemingly, its blend of tropical coconut, lemongrass and galangal flavors is universally appealing. For some its the new and exotic that is appealing, and to some like me, its a comfort food that invokes childhood memories. When offered the opportunity to make it Thailand, where strong flavors rule the day, well that wasn't an opportunity I was going to pass on.

I learned that galangal, a cousin to the ginger root, is the defining factor of this soup, and in fact the second word "kha," is Thai for galangal. I always thought the more defining flavors in the soup were the kaffir lime leaves and lemongrass flavors. Shows what I know. I learned even more along the way. We were going Thai country village style, where the kitchen sits outside the house, to make this batch.

First you start with your protein.

Not really, or at least not for this particular meal that I helped prepare. While I posted about my particular dislike of the vocal habits of the roosters running around, I have to admit that after seeing one or two run across the property with those itty bitty legs...well, it was pretty cute. I couldn't eat them after that. And far be it from me to break up a "Big Love" style chicken family...a girl needs all her baby daddy. Check it out Ash--white meat will come from the light chickies and dark meat will come from the little dark chickies... ;)

Cooking at my aunt's house was that kind of cooking that I can only dream of. The kind where you run out to your garden and dig up some galangal, cut some lemongrass from the bush next to it, pick some kaffir lime leaves off of the tree: the kind of cooking where the menu is defined by what's outside in the yard.

Tom Kha Gai

1 med chicken breast diced

1 cup of coconut milk

2 cups of chicken stock

1 inch piece of galangal, thinly sliced

10-12 cloves are garlic left whole, but cut into to release flavor

2-3 stalks of lemongrass cut into chunks

½ cup of red shallot, peeled and cut in half

2-3 kaffir lime leaves, torn to release flavors

2-6 Thai chilies smashed

4-5 tbsp lime juice

2 cups mushrooms (or one can straw mushrooms)

fish sauce

½ cup of cilantro, roughly chopped

Directions:

1. Heat a large saucepan over medium- and add chicken. Add a few tablespoons coconut milk to prevent chicken from sticking. Cook for 4-5 minutes

2. Add remainder of coconut milk, bring to the boil

3. Add lemongrass, galangal, kaffir lime leaves, mushrooms, garlice and red shallot and cook additional 5 mins

4. Add chicken stock, lime juice, chilies and fish sauce to taste

5. Remove to serving bowl and sprinkle with cilantro

6. Serve with steamed rice