Tom Kha Gai always was among my favorite Asian food when I was young. I bought the paste, mixed it with coconut milk, added chicken and ready was the soup. Nowadays I don’t find the paste anymore at the supermarket, but still like the dish! Therefore, I am making it from scratch, which proved to be very easy and quick, and even more delicious!
For the paste:
4 stalks lemon grass (inner parts only)
1 piece fresh ginger (size of a wine cork)
1 garlic clove
1 lime (juice only)
4 kaffir lime leafs
3 TBS sesame oil
A bunch of cilantro (including the stalks)
2-3 small chili pods (according to spice level)
3 teaspoons brown sugar
Peel off the outer leafs of the lemon grass stalks and cut in pieces. Put all the ingredients into the blender and mix until you have a fine paste. During the mixing process, add about two to three tablespoons of sesame oil to add some smoothness.
In order to make the soup, take two TBS of the paste and fry in some peanut oil for about one minute, then add 5dl of coconut milk. Add any kind of Thai vegetables and mushrooms, as well as some chicken, and cook everything for about 10 minutes. Garnish with cilantro and serve with white rice.
A quick and easy, healthy Thai dinner! Keep the paste in the fridge for about a week.