Tom Kha Gai Recipe
Ingredients for 6 portions
2 tin / n coconut milk
¼ liter chicken stock
5 stalks lemon grass
7 cm galangal, peeled, sliced
3 chili pepper (s), whole, red
3 tablespoons fish sauce
8 kaffir lime leaves (Bai Magrood)
400 g chicken breasts, cut into small cubes or strips
150 g mushrooms, quartered (or fresh straw mushrooms)
2 lime (s), the juice
Fish sauce, to taste
1 tsp palm sugar, maybe a little more (or refined sugar)
For the garnish:
Coriander, plenty
5 spring onion (s) (Thai), in 2 cm long pieces
2 Chili pepper (s), red, no cut cores into thin strips
Recipe
The lemon grass into 4 cm long pieces and pat lightly with the back of a knife. Bring the broth and half the coconut milk to a boil, and add the lemon grass, galangal to the Magroodblätter and chilli, season with fish sauce and simmer for 10 minutes.
Stir in the mushrooms and cook another 5 minutes, then the chicken and cook for few minutes over a low flame, it must remain soft.
Add the remaining coconut milk and season with lime juice, sugar and fish sauce. In bowls and garnish chili strips, spring onions and coriander.
The soup should taste slightly salty, sour and fresh.
Variations:
Diced chicken meat by 500 fish fillets, or substitute 500g mushrooms.
A suitable fish to saltwater fish with firm flesh and perch or catfish, if you prefer a more delicate fish taste.
Note:
Lemon grass, galangal and Magrood are condiments and not be eaten. Anyone who wants to spare the separation during the meal, they fish with a slotted spoon in the soup before the mushrooms are added.
Working time: 30 minutes
Difficulty: Normal
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May 9th, 2011 at 21:59
Hi,
a Tom Kha Gai – recipe where I do not have to grumble’s;-)
The ratio coconut milk and broth is perfect, I love the Tom Kha fact not so thin. For that alone, there are 5 points.
The chicken and mushrooms in grams must be very good. The amount of lime juice has just fitted .. I just concluded with a few splashes of fish sauce and still have more seasoning a little sugar.
I cook the chicken breast fillet only slightly different. Not cut in pieces, but at a time.
Here, I simmered the broth with the proportion of coconut milk for 5 minutes and then added the chicken. With the lid closed for another 10 minutes gently simmered until the meat is done. The breast removed and then added the mushrooms to the pan ..
Until the mushrooms are cooked, cut the chicken breast into slices and put back into the pot to heat again.
This makes the meat nice and tender and the coconut milk soup not so clouded * * and the meat can also cut and good .. This is a small suggestion ..
Tom Kha Gai is already one of my favorite soups for breakfast;-) and this recipe is very good.
I can only recommend it!
Greetings, Surina
May 9th, 2011 at 21:59
Jesse, a manner of guate Supp !!!!!!!!!!!
So, Ulrike, I have a heaping tablespoon of the chopped, dried Galgantwurzel taken and am otherwise proceed according to your recipe (cooking mode by Surina). I have no comparison (the soup’ve never eaten), but my sense of taste, the soup tasted just as you say, that it should taste.
However, I will pack the next time the Galgantstückchen in a large tea strainer, for removing the fish I caught, not all, and then bite on it I do not think so delicious.
Oh, and if you’re interested: currently, the new chicken stock simmering on the stove, so I got together all the same Next time ….
Thanks and best regards
marie