I won’t presume to call this a Thai Tom Kha Gai soup because I didn’t have a lot of the ingredients for anything approaching a true Thai soup, but it does borrow inspiration from the delicious Tom Kha Gai of Thailand.
I bought a delicious free-range fryer and cooked with an onion and a bay leaf until the meat fell off the bones. This gave me about 3 quarts of chicken broth and 8 cups of chicken after I removed all the meat from the bones. From that I will make two soups and several salads.
For this soup, I diced 1/2 onion and 3 cloves of garlic and 2 inches of galangal. I sauteed them in 2 TBSP of olive oil for 5 minutes or so. I added a sliced bell pepper (actually 1/2 of a yellow and 1/2 of a red bell pepper) and a 2 cups of sliced mushrooms. Then I added about 1.5 TBSP of sriracha and let it all cook. After about 10 minutes, I added 1.5 quarts of my chicken broth and 1 12 oz can of light coconut milk, some salt and pepper and let it all cook about 20 minutes. Then I added 1 chopped tomato and 2 cups of chopped up chicken from what I had removed from the fryer. I let cook a few more minutes so they were warmed through and squeezed the juice of two fresh limes in to soup before serving.
This is a delicious soup with many layers of flavor from the dry peppery feeling of the galangal to the sweetness of the coconut milk, from the heat of the sriracha to the to mild bell peppers and hearty mushrooms and the tart freshness of the limes. The individual components keep their flavor and marry beautifully.
This makes about 8 servings.