This ubiquitous dish is a well-loved favourite, and it is readily found in restaurants and street food stalls throughout Thailand. Some street food versions even feature innards and congealed animal blood. Regardless of the choice of ingredients, it is the galangal, with its unique peppery zing, that defines tom kha gai and transforms what would otherwise be an ordinary stew of chicken in coconut gravy. For a more robust flavour, use chicken stock in place of water.
© 2014 All rights reserved. Published by Marshall Cavendish.