This recipe was inspired by This ABC Dad, who makes some great stuff when he puts his mind to it. He found this recipe on Youtube somewhere (link needed) by Khun Poo. This is modified for what I like. I prefer my soup a little more watery but he likes it thick and very rich.
Alternative spellings in case I forget how to spell it during a search: Tom Ka Gai, Tom Ga Kai
Better than Bouillon, comes in chicken, vegetable, beef. I love them all. I actually like using the vegetable broth in this dish as much as chicken broth.
Lemongrass is key to Thai cooking. I have cut these up and frozen them for later use.
Galangal: root similar to ginger but with its own unique Thai flavor. Purchased at asian grocery stores like 99 Ranch. Even Amazon sells it now. Hubby has forgotten to get galangal and used ginger before. It still tasted good but you could tell it was missing the true galangal flavor. Hubby leaves the peels on. I slice these and then freeze them on cookie sheets and put them in to sandwich bags so I have them anytime.
I’ve never tried the dried version – let me know if you ever try it compared to the fresh stuff. I just recently tried powdered ginger and while it’s not the best, it will do in a pinch. Dried galangal, also on Amazon.
Kaffir Lime Leaves: slightly sweeter taste than American lime leaves, which I have never tried to cook. Found at 99 Ranch Chinese grocery store or Zion Korean market. These I’ve also frozen – otherwise they only last 2-3 weeks in the fridge.
Fish sauce: this Red Boat Premium Fish Sauce is organic. I don’t think I’ve ever smelled fish sauce that smells delicious, and this is no exception. But in the dishes it’s very distinct and flavorful. A little goes a long way, and if you decide to start cooking more Thai or Vietnamese, or Korean dishes, the bottle will get used up.
Coconut Milk: this one has no additives or preservatives and is pretty widely trusted among other recipe authors I’ve seen. My hubby and I stock up when we find coconut milk for less than $2 per container.
Thai Chilis: a little goes a very long way. We buy fresh from the asian stores. As I said in the Thai Basil Chicken recipe, Chinese, Italian chilis are not the same. You could also use dried crushed Thai chilis and have that in your soup, especially if you don’t plan on using very much. Our son detects it when we use just a smidge. We will break his spice tastebuds eventually.
Fresh wide rice noodles. Found in the asian market usually in the ends of the aisles. They have a short shelf life so sometimes they sell out in a day.
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