Description
The difference between tom yum and tom kha gai is their soup bases. Tom yum has a tomato base that’s much spicier, whereas tom kha gai has a coconut milk base that’s slightly sweeter and much richer.
Ingredients
- 3 cups coconut milk, divided
- 2 cups unsalted chicken stock, divided
- 1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
- 1 piece fresh gingerroot or galangal (1-in.), peeled and thinly sliced
- 1 piece fresh lemongrass (1-in.), thinly sliced
- 3 tablespoons coconut sugar
- 1/2 teaspoon salt
- 3 makrut leaves or kaffir lime leaves, torn
- 1 bunch fresh cilantro, stems and leaves separated, divided
- 2 dried thai chiles, stemmed and quartered
- 1 medium onion, thinly sliced
- 1 medium sweet red pepper, seeded and thinly sliced
- 1 medium sweet orange pepper, seeded and thinly sliced
- 5 cherry tomatoes
- 1/4 pound fresh enoki or oyster mushrooms
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 cups cooked jasmine rice
- 2 medium limes, cut into wedges
- 1 tablespoon hot chili oil
Directions
- In a large stock pot, bring 1 cup coconut milk to a simmer over low heat. Add 1 cup stock, chicken, ginger or galangal and lemongrass. Simmer over low heat 5-6 minutes. Add another 1 cup coconut milk. Stir in sugar, salt, makrut or kaffir lime leaves, cilantro stems and Thai chiles; bring to a simmer.
- Stir in onion and bell peppers; bring to a simmer over low heat and cook until vegetables are crisp-tender, 5-6 minutes. Remove ginger or galangal, lemongrass and cilantro stems; discard. Stir in remaining 1 cup coconut milk, remaining 1 cup stock, tomatoes, mushrooms, cilantro leaves, lime juice and fish sauce; bring to a simmer over low heat. Cook until tomatoes are soft, 5-6 minutes.
- Serve in bowls with Jasmine rice and lime wedges; drizzle with hot chili oil to serve.
