Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, tom kha gai (coconut chicken soup) 泰式椰奶鸡汤. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤 is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤 is something that I’ve loved my entire life.
Tom Kha Gai Tom (to boil) kha (galangal) Gai (chicken). It's a dish of chicken or other type of meat simmered in a light coconut broth with a generous. Authentic Tom Kha Gai - a simple delicious recipe for one of Thailand's most popular soups!
To get started with this recipe, we must prepare a few components. You can cook tom kha gai (coconut chicken soup) 泰式椰奶鸡汤 using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤:
- Take 16 oz chicken stock(homemade preferably)
- Prepare 150 ml thai coconut milk
- Get 1 cup chicken breast (any parts are great)
- Take 1/4 cup sliced galangal rinds
- Make ready 1 fresh lemongrass (only the bottom part)
- Prepare 5 kafir lime leaves (fresh or dried)
- Take 2 cups oyster mushroom
- Get 1 medium size tomato
- Get 1 cup any summer squash
- Get 12 cilantro
- Make ready 2 sprig Thai basil
- Prepare 1 tsp palm sugar
- Make ready 1 lime juice
- Take 2 dried chilies (optional)
- Make ready to taste Fish sauce
Tom Kha Gai is a popular Thai soup known for its intense galangal, coconut aromatic flavor. The literal translation is "boiled galangal chicken" but can be broken down as: TOM means SOUP or BOILED/COOKED, KHA means galangal root and GAI means chicken. Galangal is part of the ginger. Serve Tom Kha Gai (Thai Coconut Chicken Soup) with: For a wholesome Thai dinner, make the following dishes.
Steps to make Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤:
- In a sauce pan, heat up chicken stock and coconut milk. Add galangal, mashed lemongrass, kafir lime leaves, dried chilies to infuse for about 10~15 minutes. Add water if the soup stock evaporate too much.
- If you are using any parts of chicken that's not the breast. Please add it in the very beginning to cook with all other herbs.
- Once you smell great aroma from the stock and see the coconut milk begins to separate (a great sigh to tell the quality of the coconut milk). Add sliced tomato, summer squash and mushroom. Cook for about 3 minutes until soft.
- Season with palm sugar and fish sauce. Taste as you adjust the seasoning.
- Turn off the heat and add the lime juice. Serve in a big nice bowl and top with finishing herbs, cilantro and thai Basil. Enjoy with a bowl of sprouted brown rice.
Rich with coconut milk, this tangy, spicy, Thai-inspired soup is sure to liven up your taste buds. Tom Ka Gai Coconut Chicken Soup. Tom Ka Gai can be served as an appetizer or as the star player; add noodles if you plan to serve it as an entree. This simple Thai chicken soup has that distinctive Thai flavor-a balance of spicy, salty, sweet, and sour. You will especially welcome this soup's warmth during the winter.
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