Tom Kha Gai: Coconut-Poached Chicken Breast with Galangal and Lime
By Joe
Source: Serious Eats — Derek Lucci, Tom Kha Gai (Thai Chicken Soup with Coconut and Galangal).
A tom kha gai (thai chicken soup with coconut and galangal) recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. For the Galangal Stock: In a granite mortar plus pestle, tip in galangal plus pound till a coarse paste forms, around 30 seconds. Keep to one side. Bring chicken stock to a simmer over a mid-sized flame, next remove from heat in a 2-quart saucepan. Tip one-third of this warmed chicken stock over galangal in mortar, next using the pestle, push on galangal to extract its flavor in the stock, around 1 minute. Repeat process with leftover chicken stock, pressing on galangal each time to keep to express its flavor, next keep to one side in order to let this galangal infuse the stock. For the Soup: While that is happening, in the now-empty saucepan, tip in chicken stock, galangal, lemongrass, shallots, and fish sauce (1 tablespoon), and bring to the boil over a high flame. Add chicken, return to a boil, next lower heat to maintain a simmer. Put a lid on and cook till chicken is tender and cooked through, around 20 minutes. Pour galangal stock through a fine sieve in saucepan, pressing on solids in order to extract as much liquid as possible before discarding this fiber. Mix in makrut lime leaves, fresh chiles, plus coconut cream next remove from heat. Mix in lime juice and leftover fish sauce. To serve, share between warmed soup bowls and garnish with cilantro.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
43.1 g protein for 548 kcal = 7.9 g per 100 kcal, so protein gives about 31% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 215 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.3 g per serving
0.6 % of the 50 g daily maximum · 1.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 548 kcal |
| Protein | 43.1 g |
| Carbohydrate | 27.5 g |
| of which sugars | 5.5 g |
| of which free sugars | 0.3 g |
| Fat | 30.8 g |
| of which saturates | 21.1 g |
| Fibre | 2.6 g |
| Salt | 4.14 g |
Protein per 100 kcal
7.9 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
