Chef Wan was enjoying a successful career at Bangkok’s Westin Hotel when, two years ago, he accepted the invitation to become the Executive Chef of the new Look-in Restaurant. The Look-in’s owners were seeking a chef that was equally comfortable cooking Thai and Western dishes. The Look-in has two menus, Thai and Italian, and a diner will not be disappointed to order from either. Most of the Thai clientele mix and match from the two cuisines.
Thai cuisine is known for its many soups made with a wide variety of ingredients and all based on the quality of their subtle herb flavored broths. Eaten at all meals, even for breakfast, preparations may include rice, noodles and an abundance of herbs and greens that are added by the diner. All ingredients in the recipes will arrive with the soup but not all are meant to be consumed, such as lemongrass, kaffir lime leaves and galangal.
The Incomparable Thai Soup Known as Tom Kha Gai
Tom Kha Gai, Thailand’s incomparable coconut soup with chicken and flavored with galangal was a Look-in knockout. Available in most restaurants and Bangkok’s legion of street food vendors, this soup is as good as the skill of the cook in preparing the broth. I’ve had the soup dozens of times during my Southeast Asian travels but Chef Wan’s preparation of Tom Kha Gai was outstanding.
Tom Kha Gai is both popular and delicious. The coconut milk provides a soothing antidote to the spicy chilies. North Americans and Europeans can easily find all the ingredients in many markets. Galangal, a woody ginger root lookalike, may be unfamiliar yet anyone eating Indian cuisine has enjoyed its flavor. Here's the recipe:
Ingredients (serves 2):
- 200 gr. coconut milk
- 150 gr. Boneless / skinless chicken (white or dark meat)
- 50 gr. Lemongrass
- 50 gr. Thai shallot
- 50 gr. Galangal
- 10 gr. Cilantro
- 50 gr. Mushroom
- 3 T. Lime juice
- 2 t. Sugar
- 2 tablespoons Fish sauce
Preparation:
- Boil coconut milk.
- Add lemongrass and galangal into the boiled coconut milk.
- Add chicken, white &/or dark meat, into the coconut milk and boil until cooked
- Add mushrooms and shallots and cook through.
- Season with fish sauce, lime juice and chili peppers
- Garnish with cilantro leaves and fried dried chilies* before serving.
* to fry dried chilies heat a heavy cast iron pan or wok. When heated add a couple tablespoons safflower oil. Add the dried chilies (small Asian red chilies) and fry for 30 seconds. Drain on paper towel.
Marc d'Entremont - Years of experience as a chef, historian and teacher guides my travel and food writing. I explore all things that shape a culture.
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