Steamed Egg Custard – Thai Recipe – Kai Dtun
Stir Fry Vegetables – Healthy Thai Recipe
Fried Noodles with Seafood
Shrimp Paste – Kapi-Terasi-Belacan-Hom Ha
Indonesian Stewed Chicken – Semur Ayam
Vegetable Stir Fry with Noodles – Korean Style
Thai Chili – Prik Kee Noo
Japanese Wasabi – Wasabia Japonica
Black Bean Beef with Noodles
Prik Nam Pla – Thai Sauce
Thai Salad – Thai Yum Pla Grapong
Jackfruit – Artocarpus heterophyllus
Tapioca Pudding – Green Tapioca Pearls with Coconut
Mung Bean Recipe – Thai Dessert
Chinese Broccoli with Crispy Belly Pork – Kana Moo Grob
Crispy Pork Belly – Moo Grob
Chinese Broccoli – Gai Lan – Brassica Oleracea
Thai Fish Sauce – Nam Pla
Mushroom Curry
Garlic Shrimp Thai Recipe
« Banana Dessert – Thai Candied Bananas | Home | Thai Dessert – Candied Cassava Root »
Chicken Coconut Soup – Tom Ka Gai
By admin | December 18, 2009
This glorious Chicken Coconut Soup is from Thailand where it is called Tom Ka Gai and has a sour and spicy taste. Thai Coconut Chicken Soup though is not too spicy as the coconut milk not only gives the soup a creamy texture but also dilutes the fiery taste of the Chillies which makes Tom Ka Gai a great favourite among the first time visitors to Thailand. Tom Ka Gai is not a bland soup, far from it, but is a great taste of Thailand as it uses many of the fresh ingredients for which Thai food is famous.
When served in Tom Ka Gai, the Lemon Grass and Galingal pieces are not normally eaten.
Ingredients for Chicken Coconut Soup – Tom Ka Gai
500gm Chicken breast, uncooked and skin removed, sliced into bite size pieces
3 Cups Coconut Milk
1 Cup Water
1 Stalk Lemon Grass, cut into 2.5cm pieces
6 Kaffir Lime Leaves, roughly torn
2.5 cm Fresh Galingal, sliced
3 Tbsp Sugar
3 Tbsp Fish Sauce
300 gm Oyster Mushrooms, roughly sliced
1/3 Cup Lime Juice
10 Small, Hot Red Chillies, pounded using a mortar and pestle (we used Prik Kee Noo Chillies)
2-3 Kaffir Lime Leaves (for garnish)
2-3 Small red Chillies (for garnish)
Method
1. Using a wok or saucepan, add the coconut milk and water and bring slowly to the boil over a medium heat.
2. Add the Galangal, Lemon Grass and torn Kaffir Lime leaves and return to the boil.
3. Add the Chicken, Fish sauce, Lime juice and Sugar and continue cooking until the chicken is almost cooked.
4. Add the Oyster mushrooms and continue cooking until the chicken is cooked through.
5. Add the ground Chillies
6. Remove from the heat. Garnish with Kaffir Lime Leaves and Chillies and serve.
Topics: Thailand | 2 Comments »
December 18th, 2009 at 11:34 am
Wow that looks great. Definitely need to serve this with rice too, to soak up all that delicious spicy coconut broth!
The only problem we’ve run into in the U.S. is finding the kaffir lime leaves. Good thing that they freeze pretty well so whenever we come across them we buy a huge handful.
December 18th, 2009 at 8:24 pm
Mmm, that looks so good. Glorious is right, I love tom ka gai! Although for some reason the restaurant version always tastes better than what I make.