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Tom Kha Gai (Coconut Chicken Soup with Rice)

Sunday, February 6th
4:30 PM - 6:00 PM Pacific Time

Join Srisuda from Bangkok and learn to make Tom Kha Gai, a coconut soup infused with lemongrass, galangal and chicken. The soup is served with a side of the most unique rice you’ll ever make!

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

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Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class:

• Wash all the herbs and vegetables.

• Cut chicken breast into bite-size pieces.

• Rinse the rice.

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Tom Kha Gai (Coconut Soup)
Serves 2

• 6 ounces chicken thigh or breast, cut into bite-size pieces

• 4 ounces oyster mushrooms, or mushrooms of choice

• 1 stalk fresh lemongrass OR 2 pieces of jarred lemongrass (about 6 inches in length)

  • Lemongrass is a key ingredient in this soup with no substitute

• 5 slices fresh fresh galangal recommended, OR 5 slices dried galangal if fresh isn’t feasible, OR leave out of recipe

• Optional but recommended: 3 makrut lime leaves

  • Substitution: one strip fresh lime peel, about 1-inch long

• 1 cup chicken stock

• 1 cup coconut milk

• ¼ teaspoon kosher salt

• 1 ½ tablespoons fish sauce

• 1 teaspoon sugar

• 1 ½ tablespoons fresh lime juice

• 1 or more Thai chili, to taste

• 3-4 cilantro sprigs cilantro for garnish

Khao Dok Anchan (Blue Rice)
Serves 4-6

• 2 tablespoons dried Butterfly Pea flower or ½ teaspoon powder

  • If you cannot find this, simply omit and make plain rice

• ½ cup hot water (to hydrate the Butterfly Pea flower)

• 2 cups raw jasmine rice

• 2 cups water (to cook the rice)

Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• 2 medium pots for the soup and rice

• 1 ladle

• 1 cutting board

• 1 knife

• 2 small bowls for making Butterfly Pea flower extract

• Fine mesh sieve / strainer

• Measuring cups and spoons

General Steps

1. Make Butterfly Pea extract.

2. Cook the rice.

3. Prepare ingredients: cut galangal, lemongrass, and lime leaves.

4. Make the soup.

5. Enjoy!

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