I grabbed what was lying around in the fridge last night and tried to make something like a thom khaa kai, it translates as boiled galangal chicken and is used to describe a milder coconut-y sour soup. Mine was less soupy and more like a kind of stew, but it was still tasty, blending some lovely Thai flavors in a creamy-dreamy coconut dish.

To make my version of TKK you need to round up:

1 chicken breast- sliced

4 slices galangal

1 stalk lemon grass chopped into 1 inch pieces

4 kaffir lime leaves

1 small green chili, chopped

3 shiitake mushrooms

6 cherry tomatoes

2 spring onions- whites slices into 1 inchpieces

some sliced and wash banana flower

lime juice and fish sauce to taste

1 and 1/2 cups water

1 cup coconut milk

Make:

Bring the water to a boil and add the lemon grass and galangal. Cook till fragrant. Add the chicken, mushrooms, tomatoes, banana flower and the coconut milk. Bring to a boil and cook until the chicken is done. Add the spring onions, kaffir lime leaves and chili. Cook for another 2-3 minutes. Add lime juice and fish sauce to taste. Remove from the heat and serve.

I cooked some brown rice to go with the dish and sliced some kaffir lime leaves to garnish and to add a bit more flavor. The earthiness of the brown rice and the creaminess of the main dish were quite complimentary I thought.