Tom Kha Gai (Thai Chicken Coconut Soup)

Name: Tom Kha Gai (Thai Chicken Coconut Soup)
Ingredients: 10.5 oz boneless, skinless chicken thighs (about 300 grams); 5.3 oz pork blood cubes (about 150 grams); 1 handful Thai herb mix for soup (lemongrass, kaffir lime leaves, galangal, etc.); 3-4 pieces young galangal root; 5-10 Thai bird’s eye chilies; 2 limes; 4 tablespoons fish sauce; 1 lb fresh coconut (or you can use canned coconut milk) (about 450 grams)

Khanut Bangyeekhen @cook_6099629

ปิ่นเกล้า-พระราม8

Tom Kha Gai (Thai Chicken Coconut Soup)

Khanut Bangyeekhen @cook_6099629

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Ingredients

10.5 ozboneless, skinless chicken thighs (about 300 grams)
5.3 ozpork blood cubes (about 150 grams)
1 handfulThai herb mix for soup (lemongrass, kaffir lime leaves, galangal, etc.)
3-4 piecesyoung galangal root
5-10Thai bird’s eye chilies
2limes
4 tablespoonsfish sauce
1 lbfresh coconut (or you can use canned coconut milk) (about 450 grams)

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Steps

1

Wash the chicken thighs, Thai herbs, chilies, limes, and galangal thoroughly. Cut the chicken and pork blood into bite-sized pieces.
2

Bring a pot of water to a boil. Add the pork blood cubes and boil for 2-3 minutes to remove any strong odor (pork blood is used instead of chicken blood because it is softer). Extract the coconut milk from the fresh coconut and set aside, or use canned coconut milk. Slice the Thai herbs and galangal into thin rounds as desired.
3

Pour the coconut milk into a pot and bring to a boil. Add the Thai herbs and sliced galangal, and bring to a boil again. Add the chopped chicken thighs and pork blood cubes. Simmer for 15-20 minutes. Season with fish sauce, then cook for another 2-3 minutes. Turn off the heat and transfer to a serving bowl. Crush the chilies and squeeze in the lime juice before serving.