Tracy Thai
Coconut
Chicken Soup
Recreating Tracy Thai’s Coconut Chicken Soup (Tom Kha Gai in Thai) may require a trip to the local Asian market for a few traditional ingredients, but it’s a trip worth taking for the home cook seeking a truly authentic experience. Without the traditional galangal root and kaffir lime leaves, the dish loses its uniquely Thai appeal.
Some Thai establishments have nixed the peppery-like ginger root and aromatic citrus leaves in favor of an easier, toned down version of the popular dish. Tracy Thai Chef Thawin Thomngam won’t go there, says Gesa Wongphiboonrat, who owns the restaurant with her mother, Nai.
“We still simmer it with the galangal and kaffir leaves,” she says. The ingredients are even left in the family-style soup bowls when brought steaming to the table. “We just tell the customer not to bite into them.”
Thomngam arrives early every morning to make the sauces and soups for the downtown Tracy restaurant. Freshness is another key ingredient in Thai cooking, so the kitchen, with occasional help from Nai, starts from scratch every day.
“We don’t leave anything overnight,” Wongphiboonrat says. Fresh “is a better flavor.”
As for the Coconut Chicken Soup, it’s a well-loved comfort food throughout Thailand and for the Tracy Thai family. “We’ll make this at home, and usually eat it with rice,” she says.
Many of the ten or so ingredients for the recipe can be bought at any grocery store. Coconut milk and lemongrass, for example are available most anywhere. For the important galangal root and kaffir leaves, try Gourmet Island in Tracy. With those Thai treasures in hand, it’s easy to create the authentic Thai favorite.
“Just follow the steps,” Wongphiboonrat assures. “It will be easy.”
Tracy Thai 1035 Central Ave., Tracy, (209) 833-9703
Tom Kha Gai Coconut Chicken Soup
1 can (19 oz.) coconut milk
1 can water
½ Tbsp. salt
2 Tbsp. sugar
2 Tbsp. fish sauce
3 Tbsp. lemon juice
1 stem lemongrass
10 white cap mushrooms
1 galangal root
5 kaffir leaves
2 cups chicken breast, sliced
1 stem green onion
2-3 stems cilantro
Cut kaffir leaves in half. Slice 3 pieces of galangal, each piece about ½ inch. Cut mushrooms in half (or quarters, if you want smaller pieces). Cut lemongrass to about 3 inch pieces. Chop green onion and cilantro finely.
Mix 1 can of coconut milk and 1 can of water, heat until boiling point, then turn down to medium heat. Add lemongrass, kaffir leaves, and galangal; simmer for about 5-10 minutes, stirring frequently. Add salt, sugar, fish sauce, and lemon juice, stir well. Add chicken, and heat until chicken is thoroughly cooked. Add mushroom and simmer for a few minutes. Take off the heat, add cilantro and green onion for flavor.
Serves 3-4.
