Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 2 cups of vegetable broth
- 1 stalk of lemongrass, bruised and cut into 2-inch pieces
- 3 kaffir lime leaves
- 1-inch piece of ginger, peeled and sliced
- 1 red chili, sliced
- 1/2 cup of sliced mushrooms
- 1/2 cup of sliced bell peppers
- 1/2 cup of sliced onions
- 1/2 cup of sliced carrots
- 1/2 cup of cubed tofu
- 2 tablespoons of fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon of lime juice
- 1 tablespoon of brown sugar
- Salt, to taste
- Fresh cilantro, for garnish
Special equipment needed:
- Large pot
- Ladle
- Knife
- Cutting board
Step-by-step instructions:
1. In a large pot, combine the coconut milk, vegetable broth, lemongrass, kaffir lime leaves, ginger, and red chili. Bring to a boil over medium-high heat.
2. Reduce the heat to low and simmer for 10 minutes to allow the flavors to infuse.
3. Add the mushrooms, bell peppers, onions, and carrots to the pot. Simmer for another 5 minutes or until the vegetables are tender.
4. Add the cubed tofu, fish sauce, lime juice, brown sugar, and salt to the pot. Stir well and simmer for another 5 minutes.
5. Remove the lemongrass and kaffir lime leaves from the pot.
6. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 250
Fat: 19g
Carbohydrates: 15g
Protein: 7g
Sodium: 700mg
Sugar: 7g
Substitutions for ingredients:
- Lemongrass: You can substitute with 1 tablespoon of lemongrass paste or 1 tablespoon of grated lemon zest.
- Kaffir lime leaves: You can substitute with 1 tablespoon of lime zest.
- Tofu: You can substitute with chicken or shrimp.
- Fish sauce: You can substitute with soy sauce for a vegetarian option.
Variations:
- Tom Kha Gai with Chicken: Substitute the tofu with 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces.
- Tom Kha Gai with Shrimp: Substitute the tofu with 1 pound of peeled and deveined shrimp.
- Tom Kha Gai with Vegetables: Omit the tofu and add more vegetables such as broccoli, snow peas, or bok choy.
Tips and tricks:
- Use full-fat coconut milk for a creamier soup.
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Use fresh kaffir lime leaves for the best flavor.
- Adjust the amount of chili according to your preference for spiciness.
- Add the lime juice and fish sauce at the end of cooking to prevent them from becoming bitter.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Steamed rice
- Naan bread
- Thai salad
Suggested side dishes:
- Thai spring rolls
- Vegetable stir-fry
- Fried rice
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or vegetable broth to dilute the spiciness.
- If the soup is too sweet, add more lime juice or fish sauce to balance the sweetness.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tom Kha Gai is a traditional Thai soup made with coconut milk, lemongrass, kaffir lime leaves, and chicken. It is believed to have originated in central Thailand and is now a popular dish in Thai cuisine.
Flavor profiles:
Tom Kha Gai is a sweet, sour, and spicy soup with a creamy texture from the coconut milk.
Serving suggestions:
Serve hot as a main dish or as a starter for a Thai-inspired meal.
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Region: Thai