Ingredients with Measurements:
- 2 cans of coconut milk (13.5 oz each)
- 2 cups of chicken broth
- 1 stalk of lemongrass, bruised
- 2 inches of galangal, sliced
- 4 kaffir lime leaves
- 1 pound of boneless, skinless chicken breast, sliced
- 8 oz of rice noodles
- 1 cup of sliced mushrooms
- 1/4 cup of fish sauce
- 2 tablespoons of lime juice
- 2 tablespoons of brown sugar
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped scallions
- 1/4 cup of chopped Thai basil
- 2 red chilies, sliced
Special equipment needed:
- Large pot
- Ladle
- Serving bowls
- Soup spoons
Step-by-step instructions:
1. In a large pot, combine the coconut milk, chicken broth, lemongrass, galangal, and kaffir lime leaves. Bring to a boil over medium-high heat.
2. Add the sliced chicken breast and cook for 5-7 minutes until the chicken is cooked through.
3. Add the sliced mushrooms and cook for an additional 2-3 minutes.
4. Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
5. Remove the lemongrass, galangal, and kaffir lime leaves from the soup.
6. Stir in the fish sauce, lime juice, and brown sugar.
7. Add the cooked rice noodles to the soup and stir to combine.
8. Ladle the soup into serving bowls.
9. Garnish each bowl with chopped cilantro, scallions, Thai basil, and sliced red chilies.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 30g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu.
- Brown sugar can be substituted with honey or maple syrup.
- Thai basil can be substituted with regular basil.
Variations:
- Add vegetables such as bok choy or baby corn.
- Use different types of noodles such as udon or soba noodles.
- Add a tablespoon of red curry paste for a spicier soup.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Slice the chicken breast thinly for faster cooking.
- Adjust the amount of fish sauce and lime juice to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in colorful bowls with chopsticks and a lime wedge on the side.
Garnishes:
Chopped cilantro, scallions, Thai basil, and sliced red chilies.
Pairings:
Serve with a side of steamed rice and a cold Thai beer.
Suggested side dishes:
Steamed rice and a side salad.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Tom Kha Gai is a popular Thai soup that originated in the central region of Thailand. It is a coconut milk-based soup that is flavored with lemongrass, galangal, and kaffir lime leaves.
Flavor profiles:
Creamy, tangy, and slightly sweet with a hint of spice.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Thai