Tom Kha Gai? The other side to another Thai Soup (Seafood Tom Yum Soup), or can be said as another style to Tom Yum Soup basically (Tom Yum Chicken). Whatever you like to add into Tom Kha Gai, in other words, ranging from seafood, poultry and meat, though I can't say if beef is suitable, the rest I have already mentioned should be food fine (Thai Green Fish Curry, Shrimp Pad Thai Salad & Thai Steamed Fish). Of course, when we speak about Thai cuisine overall, what should we expect? Obviously, the big, bold and power packing tastes (Spicy Thai Noodles & Thai Carrot Soup)? Sure. We shouldn't dispute, should we? Of course not. Herbs, fish sauce and chillies naturally are some of the key ingredients, for this Thai Soup, Tom Kha Gai, we crucially need a good run of coconut milk (Thai Vegetable Curry, Shrimp Coconut & Creamy Coconut Lentil Curry) and I opted for fish as well (Thai Fish Noodle Soup). Tom Kha Gai. The burst of Thai tremendous deliciousness.
1 inch galangal/lengkuas
1/2 inch ginger
Red or birds eye chillies (as needed)
** Pound/blend to a rough paste
1 large piece (about 400g) kurau/threadfin - cut into bite sizes
5-6 kaffir lime/limau purut leaves - tear into pieces
1 cup thick coconut milk
1 packet oyster mushrooms
1 tbsp fish sauce
1 tbsp lime juice
1/2 tbsp sugar
3 tbsp oil
Salt for taste
Heat oil and fry paste over low heat to release the aroma.
Add fish and gently stir into the paste for about 3-4 mins.
Pour 1/4 litre of water and drop in lime leaves.
When fish is cooked, add the rest of the ingredients.
Stir gently and simmer.
Remove from heat once it's fully heated through.