Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, tom kha gai (coconut chicken soup) 泰式椰奶鸡汤. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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!
Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤 is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤 is something that I have loved my entire life.
To get started with this particular recipe, we must first 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 can achieve it.
The ingredients needed to make Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤:
- Make ready 16 oz chicken stock(homemade preferably)
- Get 150 ml thai coconut milk
- Prepare 1 cup chicken breast (any parts are great)
- Get 1/4 cup sliced galangal rinds
- Take 1 fresh lemongrass (only the bottom part)
- Get 5 kafir lime leaves (fresh or dried)
- Get 2 cups oyster mushroom
- Prepare 1 medium size tomato
- Make ready 1 cup any summer squash
- Get 12 cilantro
- Take 2 sprig Thai basil
- Make ready 1 tsp palm sugar
- Take 1 lime juice
- Get 2 dried chilies (optional)
- Get to taste Fish sauce
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. I'm a huge fan of coconut, chicken soup, and creamy soups in general, so it's a winner for me.
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.
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. This Tom Kha Gai soup is SUPER easy and loaded with all the great flavors and textures you're looking for such as tangy lime, creamy coconut, spicy cayenne Although most Tom Kha Gai soups use gangalal, I decided to use ginger instead to make it easy since gangalal isn't always as accessible. Here it is, my Thai coconut soup recipe!
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