FriendsEAT New York

rd rd
Tom Ka Gai

Tom Ka Gai


I'm a Fan Too

Description:

This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms), flavored with the very unique flavor of galangal ("kha" in Thai) which creates a heavenly taste when combined with hot chile peppers, coconut milk, lime leaves and lemongrass. The name literally translates to boiled galangal chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup.

Prep:

30 mins

Servings:

Submitted by:

Naomi
rd rd

Ingredients

2
Stalks Lemongrass (Bashed)
5
Kaffir Lime Leaves (Crushed)
2
cups Coconut Milk
1
cup Water
2
tbsp Sliced Galangal
3
Wild Green Chilli's (Chopped)
2
long Red Chilli's (Seeded And Sliced)
4
tbsp Palm Sugar
4
tbsp Fish Sauce
3
tbsp Chilli Paste
200g Skinless Chicken Thigh Fillets (Sliced)
ΒΌ cup Straw Mushroom
0.3
cup Lime Juice
2
tbsp Chopped Coriander Leaves

Directions

1.
Put the coconut milk and water into a medium sized pot and bring to the boil.
2.
Add the galangal, lemongrass, lime leaves, chillies, sugar, fish sauce and chilli paste and cook for 5 minutes before turning down to a simmer.
3.
Add the chicken and mushrooms and simmer a further 4 minutes.
4.
Add the lime juice and stir.
5.
Adjust the seasoning if necessary, by adding more palm sugar or fish sauce. The flavour should be hot and sour.
6.
To serve, ladle into bowls and sprinkle with the coriander.
Add a Review
rd rd

Comments

rd rd
rd rd

Related Recipes

rd rd
rd rd
rd rd
rd rd
rd rd

RSS Columbus Restaurants

FriendsEAT Links

Copyright © 2006-2012. Binary Bits, LLC. All Rights Reserved | Cooking in NY