Tom Kai Gai (Thai Chicken and Coconut Soup)
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 6¼ Gallons/200 Servings

  • 2½ pounds whole chicken
  • 1 gallon light chicken stock
  • 4 ounces fresh lemongrass, smashed
  • 1½ ounces red curry paste
  • 1¼ pints canned coconut milk
  • 2 fluid ounces fish sauce
  • 4 ounces brown sugar
  • ¼ ounces lime leaves
  • 1½ fluid ounces lime juice
  • 1½ ounces galangal, sliced into coins
  • 1 ounce fresh cilantro, chopped, including stems
  • ¼ ounce kosher salt

In a soup pot, cook chicken in stock until done. Remove chicken and let cool. Pick meat off bones.

To the soup pot, add all remaining ingredients except for the cilantro and lime juice. Bring to a simmer, stirring occasionally. Strain through a medium holed china cap. You are just trying to remove the large pieces. At service, add the lime juice, chicken meat and cilantro. Adjust seasoning. There should be a pleasing balance between salty, sweet, sour and spicy. If any of these characteristics are too high or low, adjust accordingly.




   Published: February 2005