Last week, my guy and I had a craving for Thai Tom Yum/Ka Gai soup. We used to get this tangy and spicy soup as take-out back when we lived in South Florida, but haven’t found a place we really like in the ‘burbs of Northern New Jersey.
I decided to try to make the soup myself, but with so many options and versions online, I sent a Tweet to my loyal followers requesting a vetted recipe. Shortly after, Robyn Webb, who is a cookbook author, award-winning nutritionist and culinary instructor, answered with an offer to share a version of Tom Ka Gai that she uses in her cooking classes. How great is that!? If you’re on Twitter and are a foodie, I highly recommend you follow @robynwebb for interesting food insight.
I quickly stopped at the Asian market in Koreatown, around the corner from my office in Manhattan, for the ingredients, and promptly made the soup over the weekend to great success. Here is Robyn’s recipe along with a photo of my results:
TOM KA GAI by Robyn Webb
(Lemongrass and Coconut soup)
- 6 cups chicken stock
- 10 kaffir lime leaves, very thinly sliced
- 6 – 2 inch pieces lemongrass sliced on a diagonal (use the bottom portion of the stalk. You will need 2 stalks)
- 4 slices galangal
- 8 Tbsp fish sauce
- 4 Tbsp fresh lime juice
- 3/4 pound chicken breast, thinly sliced or cubed
- 2 – 15 ounce cans coconut milk
- Cooked jasmine rice (about 1/3 cup per person)
- Sliced chili peppers as desired (Thai people can use up to 3 chili peppers per person!)
- Cilantro leaves for garnish
- In a large stockpot, heat together the broth, lime leaves, lemongrass, galangal, fish sauce and lime juice. Bring to a boil. Add the chicken breast pieces and coconut milk. Lower the heat and simmer for 5 minutes. You may simmer longer if you wish for a stronger infusion.
- Place a scoop of cooked jasmine rice in the bottom of soup bowls if desired. Ladle the soup over the rice. Garnish each bowl with chilies and cilantro.
Makes 6 – 8 servings