Tom Kha Gai (with Boxed Coconut Milk)

Name: Tom Kha Gai (with Boxed Coconut Milk)
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 3 chicken drumsticks; 3 1/3 cups coconut milk (800 ml); 4 1/4 cups water (1 liter); 1 piece galangal; 4 stalks lemongrass; 4-5 tomatoes (use 2 if large); 2 -inch piece tamarind pulp; 3 tablespoons salt; 4 tablespoons sugar; 2 tablespoons dark soy sauce; 2 limes; 2 small shallots; 10 kaffir lime leaves

aengaeng_27 @aengaeng_27

Adjust the seasoning to taste—add a little at a time and taste as you go. You can also add mushrooms and chicken blood if you like. I left them out because my partner has several food allergies.

aengaeng_27 @aengaeng_27

Adjust the seasoning to taste—add a little at a time and taste as you go. You can also add mushrooms and chicken blood if you like. I left them out because my partner has several food allergies.

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Ingredients

45 minutes

Serves 4 servings

3chicken drumsticks
3 1/3 cupscoconut milk (800 ml)
4 1/4 cupswater (1 liter)
1 piecegalangal
4 stalkslemongrass
4-5tomatoes (use 2 if large)
2-inch piece tamarind pulp
3 tablespoonssalt
4 tablespoonssugar
2 tablespoonsdark soy sauce
2limes
2small shallots
10kaffir lime leaves

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Steps

45 minutes

1

Chop the chicken and blanch it until just cooked.
2

In a pot, add the coconut milk and bring to a boil. Add 2 cups (500 ml) water, then add the galangal, lemongrass, and shallots. Once boiling, add the chicken (and chicken blood, if using) and tamarind pulp (you can also add mushrooms). Bring to a boil.
3

When the chicken is boiling, add the tomatoes and let cook for a bit. Season with sugar, soy sauce, and salt. Taste and adjust as needed. If the soup is too thick, add up to 1 1/4 cups (300 ml) more water, a little at a time, until you reach your desired consistency. If you like it thick, you can skip adding more water. Remove the tamarind pulp so the flavor doesn't become too strong. Add the kaffir lime leaves, stir for about 2 minutes, then turn off the heat. Ready to serve.