OPEN for ingredients! Tom Kha Gai (tom ka kai/tom ka gai/ต้มข่าไก่) is a Thai chicken coconut soup. This is considered one of the more popular soups in Thailand, second only to Tom Yum. Unlike Tom Yum, which is a spicy, sour soup, Tom Kha Gai is a much milder, and creamier soup. Much like Tom Yum, Tom Kha Gai is served as a dish with rice, as opposed to being eaten by itself like a soup.
More info here: [ Ссылка ]
--
Timestamps:
00:15 - All the aromatics you need
00:21 - How to prep the aromatics
03:27 - How to prep Chicken
04:03 - Making the Tom Kha Gai - Sauteeing the Aromatics
04:41 - Making the Tom Kha Gai - Stock Infusion
05:44 - Making the Tom Kha Gai - Adding the Chicken and Mushrooms
06:25 - Making the Tom Kha Gai - Stirring in Coconut Milk
--
Ingredients:
- 2 cups or 500ml chicken stock
- 2 cups Coconut Milk (or 1 cup carton coconut cream)
- 200g Chicken, cubed
- 50g or 1 loose cup of Mushrooms
- 1.5 tbsps Fish Sauce, or to taste
- 1 tsp Sugar, or to taste
- 2 tbsps Lime Juice
- A handful of Cilantro
Aromatics:
- 1 Onion, cut in half
- 2 cloves Garlic, smashed
- 1 Lemongrass, bruised
- 1 inch Galangal or Blue Ginger
- 4-5 Makrut or Kaffir Lime Leaves
- 2 Bird’s Eye Chillies, mashed
- 2-3 Coriander or Cilantro Roots
Served with:
- Jasmine rice, for serving
--
Connect with me:
www.nomadette.com
instagram.com/nomadetteats
