Tom Kha Gai (or Tom Ka Gai as I’ve seen it spelled) is a Thai coconut soup. It’s quick. It’s easy. It’s fresh. It’s simple. It’s awesome. Plus, the pot I made in this video, with over 1/2 stick of butter, 4-5T of heavy whipping cream, and 3 cans of coconut milk contains about 4,000 calories and a nearly unbeatable ratio of saturated fat to polyunsaturated fat. Mainstream health might gasp at this, but they need to take a visit to Thailand to see the kind of obesity this soup and other rich curries is causing over there… um, none.
Nutrition aside, this soup is literally the best soup I’ve ever made and had. The theme of Thai cooking is to keep the flavors as bright as possible. Cooking time is meant to be as minimal as possible to preserve the brightness – almost the opposite theme of other ethnic cuisines which rely on long stewing to create deep and subdued flavors.
Anyway, you can find out more about this soup in 180 Kitchen or in the back issues of the 180 eZine, 180DegreeHealth Report. It is a must-make soup. There’s a reason why a sick woman requested that I make it for her yesterday. It’s the best thing ever.
(Note: At the end of the video I make mention of “my future mother-in-law.” Don’t worry, I’m not engaged or anything. Just making a joke… ladies).
Important Note: Do not eat the lemongrass and ginger chunks. They are just for flavoring. It’s kind of annoying to have to pick them out as you eat, but that’s how Thai people do it so get used to it!