Recipe of Super Quick Homemade Tom kha gai (coconut chicken soup) 泰式椰 奶鸡汤
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Many things affect the quality of taste from Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤 is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few components. You can have Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤 using 15 ingredients and 5 steps. Here is how you can achieve that.
This is my second favorite Thai soup I enjoy a lot in everyday cooking. My favorite Thai soup is of course their staple Tom yum soup (Thai shrimp soup). I would like to thank my dear friend Maria who generously shared her home grown tomatoes with me that was used in this recipe. Also, I highly recommend Palin's hot thai kitchen on YouTube where you can learn thai cooking authentically from a pro.
Ingredients and spices that need to be Take to make Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤:
- 16 oz chicken stock(homemade preferably)
- 150 ml thai coconut milk
- 1 cup chicken breast (any parts are great)
- 1/4 cup sliced galangal rinds
- 1 fresh lemongrass (only the bottom part)
- 5 kafir lime leaves (fresh or dried)
- 2 cups oyster mushroom
- 1 medium size tomato
- 1 cup any summer squash
- 12 cilantro
- 2 sprig Thai basil
- 1 tsp palm sugar
- 1 lime juice
- 2 dried chilies (optional)
- to taste Fish sauce
Steps to make 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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