Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤. Chicken with Galangal, Lemongrass, Shallots & Thai Herbs in Coconut Milk ; 椰子鸡汤. 椰奶汤煮南姜，香茅，小洋葱及泰国香料配鸡肉 ; Tom Yum – Hot & Sour Soup. View in Baidu Maps 泰國菜中不乏香辣菜式，吃不了辣的朋友品嘗不到冬蔭功，亦可一試泰式椰子雞湯 (Tom Kha Gai)。它與冬蔭功最大的分別是加入大量椰奶，而且可辣. Cool cooked meat (pork,chicken,beef) laab. 泰式蒸明虾.
This Tasty Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤 using 15 simple ingredients and 5 simple steps. Here is how you cook that.
Ingredients of Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤
- Prepare 16 oz of chicken stock(homemade preferably).
- You need 150 ml of thai coconut milk.
- Prepare 1 cup of chicken breast (any parts are great).
- You need 1/4 cup of sliced galangal rinds.
- Prepare 1 of fresh lemongrass (only the bottom part).
- You need 5 of kafir lime leaves (fresh or dried).
- It’s 2 cups of oyster mushroom.
- You need 1 of medium size tomato.
- It’s 1 cup of any summer squash.
- You need 12 of cilantro.
- Prepare 2 sprig of Thai basil.
- Prepare 1 tsp of palm sugar.
- You need 1 of lime juice.
- Prepare 2 of dried chilies (optional).
- It’s to taste of Fish sauce.
Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤 instructions
- 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..