Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken in coconut soup with galangal and chillies (tom kha gai). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Breaking apart and transliterating the Thai you get 'Tom' meaning cook by boiling (as in soup), 'Kha' which is the word for galangal and 'gai' which means chicken. So Tom Kha Gai means Chicken galangal soup. Each stop on this leg of our journey is refreshingly easy — for each uses purchased chicken broth as its base. Our first stop is Bangkok, and the tangy, herbal flavors of in tom kha gai —.
Chicken in coconut soup with galangal and chillies (Tom Kha Gai) is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Chicken in coconut soup with galangal and chillies (Tom Kha Gai) is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook chicken in coconut soup with galangal and chillies (tom kha gai) using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chicken in coconut soup with galangal and chillies (Tom Kha Gai):
- Make ready 300 grams chicken
- Make ready 400 ml coconut milk
- Take 200 ml Chicken stock
- Take 1 rhizome of galangal (or 3 Tsp Galangal paste)
- Take 2 stalks lemon grass (cut to 3 fingers long pieces and bruise them)
- Take 2 shallots (bruise them)
- Make ready 3-4 Kaffir Lime leaves
- Prepare 2 teaspoon Tamarind paste
- Prepare 1 tablespoon Demerara sugar
- Take 1/2 teaspoon salt
- Make ready 2.5 tablespoon fish sauce
- Make ready 2.5 tablespoon Lime (Half large Lime)
- Prepare 4-5 bird eyes chillies (up to your taste)
- Get 4-5 dried chillies (you don't need to put this, if you don't have)
- Prepare Coriander for garnish
Bring the coconut milk to a boil and add the galangal, lemon grass, shallot and kaffir lime leaves. Add the chicken, salt and simmer slowly over low heat. When the chicken is cooked through, pour the coconut cream into the soup, stir gently, and when the soup returns to a boil, turn off the heat. Add the fish sauce, lime juice, and chilies.
Instructions to make Chicken in coconut soup with galangal and chillies (Tom Kha Gai):
- Toast some dried chillies with a little oil in another pot that we will make the Tom Kha soup in. Take out the toasted dried chillies. Leave them on the side. We will use these dried chillies to garnish at the end.
- Boil chicken stock with galangal, lemon grass, shallots and a pinch of salt in to the pot. Once it’s boiling, put chicken. Then simmer with the medium heat. Don't stir them.
- Add 3/4 coconut milk and then bring it up to the boil.
- Stir them, then add tomatoes, mushroom, chopped chillies, the rest of coconut milk, sugar and tamarind paste. Stir them and bring it up to the boil.
- Add kaffir lime leaves, Turn off the heat and add fish sauce and lime juice. Mix them and taste it and add more salt, chillies or lime (up to your taste).
- Add back toasted dried chillies and garnish with coriander.
When the chicken is cooked through, pour the coconut cream into the soup, stir gently, and when the soup returns to a boil, turn off the heat. Add the fish sauce, lime juice, and chilies. Tom kha gai did just that! But with great fame comes the risk of the dish losing its essence. But with great fame comes the risk of the dish losing its essence.
So that is going to wrap it up for this special food chicken in coconut soup with galangal and chillies (tom kha gai) recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
