Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special 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 bit tasty. This is gonna smell and look delicious.
Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤 is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤 is something which I’ve loved my entire life.
Tom Kha Gai - Chicken Coconut Soup. 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. Thai-Style Chicken Feet Salad. 新一年，整一個連登仔同外國網友都想我煮嘅湯。 Happy New Year everyone!
To get started with this particular recipe, we have to 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 cook that.
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)
- Take 1/4 cup sliced galangal rinds
- Get 1 fresh lemongrass (only the bottom part)
- Get 5 kafir lime leaves (fresh or dried)
- Take 2 cups oyster mushroom
- Prepare 1 medium size tomato
- Get 1 cup any summer squash
- Make ready 12 cilantro
- Make ready 2 sprig Thai basil
- Take 1 tsp palm sugar
- Get 1 lime juice
- Prepare 2 dried chilies (optional)
- Make ready to taste Fish sauce
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.
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