Tom Gai Kaa Onn (Chicken Coconut Cream Soup) Recipe

Name: Tom Gai Kaa Onn (Chicken Coconut Cream Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 4-inch piece young galangal or 5-inch piece fresh young ginger; 9 cloves garlic, minced; 15 sprigs cilantro stems with roots, minced (1/4 cup), plus 4 sprigs cilantro; 4 stalks lemongrass, green parts and hard outer layers removed, 2 stalks minced, 2 stalks sliced into 3-inch lengths and lightly crushed; 1 teaspoon Thai white peppercorns, dry roasted and finely ground; 3 shallots, minced; 4 cups fresh unsweetened coconut cream and milk (combined to make consistency of whole milk); One 3-pound chicken, rinsed, thoroughly dried, and chopped into bite-size pieces; 7 kaffir lime leaves, hard center stems removed, or zest of two limes; 1/2 teaspoon sea salt; 3 tablespoons fish sauce (namm pla); 7 fresh bird chiles or 5 to 6 serrano chiles; 1 to 2 limes, sliced into wedges

Servings: persons

One 4-inch piece young galangal or 5-inch piece fresh young ginger
9 cloves garlic, minced
15 sprigs cilantro stems with roots, minced (1/4 cup), plus 4 sprigs cilantro
4 stalks lemongrass, green parts and hard outer layers removed, 2 stalks minced, 2 stalks sliced into 3-inch lengths and lightly crushed
1 teaspoon Thai white peppercorns, dry roasted and finely ground
3 shallots, minced
4 cups fresh unsweetened coconut cream and milk (combined to make consistency of whole milk)
One 3-pound chicken, rinsed, thoroughly dried, and chopped into bite-size pieces
7 kaffir lime leaves, hard center stems removed, or zest of two limes
1/2 teaspoon sea salt
3 tablespoons fish sauce (namm pla)
7 fresh bird chiles or 5 to 6 serrano chiles
1 to 2 limes, sliced into wedges

1
Using a mortar and pestle, pound half of the galangal with the garlic into a paste.
2
One at a time, add the cilantro stems and roots, miced lemongrass, ground peppercorns, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into a fine paste.
3
Set aside, or transfer to a jar with a tight-fitting lid and refrigerate.
4
In a 4-quart saucepan, bring the coconut cream and milk to a gentle boil over medium heat.
5
Do not overheat or it will curdle.
6
Add the galangal paste and stir well, then add the chicken and bring to a boil.
7
Add the kaffir lime leaves, lemongrass stalks, sea salt, fish sauce, the remaining galangal and the chiles, cover, and simmer over medium-low heat for about 45 minutes, until the chicken is completely cooked.
8
Transfer to a serving bowl, garnish with the cilantro sprigs, and serve with the lime wedges.

925

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: One 4-inch piece young galangal or 5-inch piece fresh young ginger, 9 cloves garlic, minced, 15 sprigs cilantro stems with roots, minced (1/4 cup), plus 4 sprigs cilantro, 4 stalks lemongrass, green parts and hard outer layers removed, 2 stalks minced, 2 stalks sliced into 3-inch lengths and lightly crushed, and more.

Yes, Tom Gai Kaa Onn (Chicken Coconut Cream Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tom Gai Kaa Onn (Chicken Coconut Cream Soup)

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