Ingredients with Measurements:
- 2 cans of coconut milk (14 oz each)
- 2 cups of chicken broth
- 1 lb boneless, skinless chicken breast, sliced into thin pieces
- 1 stalk of lemongrass, bruised and cut into 2-inch pieces
- 4 kaffir lime leaves
- 1 inch of galangal root, sliced
- 1 tbsp of fish sauce
- 1 tbsp of palm sugar
- 1 tbsp of lime juice
- 1 cup of sliced mushrooms
- 2 Thai chilies, sliced
- 1/4 cup of chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Knife and cutting board
Step-by-step instructions:
1. In a large pot, combine the coconut milk and chicken broth. Bring to a boil over medium-high heat.
2. Add the lemongrass, kaffir lime leaves, and galangal root. Reduce the heat to medium-low and let it simmer for 10 minutes.
3. Add the sliced chicken breast and let it cook for 5 minutes.
4. Add the fish sauce, palm sugar, and lime juice. Stir well.
5. Add the sliced mushrooms and Thai chilies. Let it simmer for another 5 minutes.
6. Season with salt and pepper to taste.
7. Remove the lemongrass, kaffir lime leaves, and galangal root from the soup.
8. Serve hot and garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat and medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 32g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Lemongrass: Use 1 tbsp of lemongrass paste or 1 tbsp of grated lemon zest.
- Kaffir lime leaves: Use 1 tbsp of lime zest.
- Galangal root: Use 1 inch of ginger root, sliced.
- Fish sauce: Use soy sauce or oyster sauce.
- Palm sugar: Use brown sugar or honey.
- Thai chilies: Use jalapeno peppers or red pepper flakes.
Variations:
- Tom Kha Gai with shrimp: Replace chicken with shrimp.
- Vegetarian Tom Kha Gai: Replace chicken broth with vegetable broth and omit chicken.
- Tom Kha Gai with noodles: Add cooked rice noodles to the soup.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Use fresh ingredients for the best flavor.
- Adjust the amount of Thai chilies according to your spice preference.
- Taste the soup before serving and adjust the seasoning if needed.
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 individual bowls and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced Thai chilies, lime wedges
Pairings:
Thai Tom Kha Gai Soup pairs well with steamed rice or crusty bread.
Suggested side dishes:
Thai salad, spring rolls, or grilled vegetables.
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or chicken broth to dilute the spice.
- If the soup is too sweet, add more lime juice or fish sauce to balance the sweetness.
Food safety advice:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Tom Kha Gai is a popular Thai soup that originated in central Thailand. It is known for its creamy and tangy flavor.
Flavor profiles:
Creamy, tangy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish or appetizer.
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Region: Thai