My husband and I took a Thai cooking class several months ago. What a great way to spend date night! The instructor, Jeem, happened to be a friend of mine that I met through a local photography meetup group. Jeem spent a lot of time in Thailand learning how to cook Thai food. It doesn’t get more authentic than this! This is one of the dishes that we made during that class.
Special thanks to Jeem Peterson for letting me share this recipe!
Tom Ka Gai (Thai Hot and Sour Soup)
- 2 cans coconut milk
- 2 stalks fresh lemongrass sliced diagonally into 2 inch pieces
- 6 slices fresh galangal
- 1/2 cup onion cut into small wedges
- 3 fresh kafir lime leaves stems removed, thinly sliced
- 1 cup mushrooms halved
- 1/2 cup cherry or grape tomatoes
- 1 cup chicken thighs cut into small pieces
- 3 Tbsp fish sauce
- 2 Tbsp fresh lime juice
- Cilantro for garnish optional
Heat coconut milk in pot over medium heat till just under boiling.
Add lemongrass, galangal (Tip: as you're going to have to remove these before serving, you can tie them up in cheesecloth, then just remove the cheesecloth when soup is done)
Let simmer for about 3 minutes. Stir often to ensure that the coconut milk doesn't burn at the bottom of the pot.
Add chicken. Cook for 3 minutes.
Add mushroom and kafir lime leaves. Let simmer for another 2 - 3 minutes, stirring occasionally.
Add fish sauce, lime juice and cilantro.
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