Tom Kha Gai (Coconut Chicken Soup)
What Thai soups all have in common is that intriguing flavor that is simultaneously sour, salty and spicy. Thais call this flavor yum. It is the most important flavor in Thai cookery.
Tom kha gai soup gets its sour flavor from the lime juice, its saltiness from the fish sauce and its spiciness from the Thai chiles. The Thai chicken stock imparts three additional essential Thai flavorings: lemon grass, galangal and makrut lime leaves. The coconut milk adds sweetness and richness, enhancing the already complex flavor of the broth in this classic Thai dish.
From the story: A Bowl of Yum
Bring Thai chicken stock to simmer over medium-high heat in large pot. Add chicken, mushrooms and chiles and cook until chicken is cooked through, about 4 minutes. Stir in fish sauce, lime juice and coconut milk. Add chopped cabbage and cook until just tender, about 1 minute. Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro.
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