It’s easy to work with, and you can cut into it using a sharp chef’s knife after removing the tough outer layer. Since many of you may not have lemongrass growing in your backyard, you can likely find it in the produce section. Peel the sweet potato and add along with the pumpkin flesh and spices to the pot. Add the garlic and ginger and roast for 1 minute longer while stirring. Curry Paste VariationĪnother substitution would be to use Thai kitchen red curry paste (which contains lemongrass and galangal). Heat the coconut oil in a large pot over medium heat and roast the onion for about 6-8 minutes until translucent. If you can’t get the galangal, you may substitute ginger, which is far easier to find unfortunately, ginger is very different in flavor so it won’t be 100% Tom Kha Gai since it is named after the root.
The pale root is sold in packages frozen here in the US. Galangal is available in Asian grocery stores. This Tom Kha Gai incorporates all of the traditional ingredients. Traditionally, this hot soup is made with kaffir lime leaves, lemongrass, cilantro, mushrooms, chicken, fish sauce, and lime juice. Super excited to try this recipe I have an opened can of coconut milk in my fridge that needs to be used up, and Im wondering if I could maybe add it into the. Turn the heat up to medium and allow the soup to heat through. Add the chicken broth and stir to combine again. Add garlic and ginger and cook, stirring, 1 minute.
Add the pumpkin pure and coconut milk to the pot and stir to combine. Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. It’s a spicy and sour soup with a rich component from canned coconut milk. Stir and cook for about 1-2 minutes to allow the spices to toast just slightly. Tom kha gai or tom kha kai is a Thai coconut soup that accentuates galangal.
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