Ingredients with Measurements:
- 2 cans of coconut milk (13.5 oz each)
- 2 cups of chicken broth
- 1 stalk of lemongrass, bruised and chopped
- 1 inch of ginger, peeled and sliced
- 3 kaffir lime leaves
- 1 red chili, sliced
- 1 lb of boneless, skinless chicken breast, sliced
- 1 cup of sliced mushrooms
- 2 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1 tablespoon of brown sugar
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large pot or Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the coconut milk, chicken broth, lemongrass, ginger, kaffir lime leaves, and red chili. Bring to a boil over medium-high heat.
2. Add the sliced chicken breast and mushrooms to the pot. Reduce the heat to medium-low and let simmer for 10-15 minutes or until the chicken is cooked through.
3. Add the fish sauce, lime juice, and brown sugar to the pot. Stir to combine and season with salt and pepper to taste.
4. Remove the lemongrass, ginger, kaffir lime leaves, and red chili from the pot with a slotted spoon.
5. Ladle the soup into bowls and garnish with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for boiling, medium-low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 395
Fat: 28g
Carbohydrates: 10g
Protein: 29g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth for a vegetarian version.
- Chicken breast can be substituted with shrimp or tofu.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add vegetables such as bok choy, bell peppers, or carrots for extra nutrition.
- Use red curry paste instead of red chili for a more intense flavor.
- Add rice noodles to make it a heartier meal.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Use full-fat coconut milk for a creamier soup.
- Adjust the amount of red chili according to your spice preference.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of fresh cilantro leaves on top.
Garnishes:
Fresh cilantro leaves
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Thai-style salad or stir-fried vegetables
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or chicken broth to dilute the heat.
- If the soup is too sweet, add more lime juice or fish sauce to balance the flavors.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Tom Kha Gai is a traditional Thai soup that originated in the central region of Thailand. It is a popular dish that is often served as an appetizer or main course.
Flavor profiles:
Creamy, spicy, tangy, and savory
Serving suggestions:
Serve hot as a main course or appetizer.
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Region: Thai