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The ingredients needed to cook Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤:
- Prepare 16 oz chicken stock(homemade preferably)
- Provide 150 ml thai coconut milk
- Take 1 cup chicken breast (any parts are great)
- Provide 1/4 cup sliced galangal rinds
- You need 1 fresh lemongrass (only the bottom part)
- Use 5 kafir lime leaves (fresh or dried)
- Get 2 cups oyster mushroom
- Use 1 medium size tomato
- Get 1 cup any summer squash
- Use 12 cilantro
- Take 2 sprig Thai basil
- Use 1 tsp palm sugar
- Get 1 lime juice
- You need 2 dried chilies (optional)
- Provide 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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