Recipe of Perfect Chicken in coconut soup with galangal and chillies (Tom Kha Gai)
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Many things affect the quality of taste from Chicken in coconut soup with galangal and chillies (Tom Kha Gai), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken in coconut soup with galangal and chillies (Tom Kha Gai) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken in coconut soup with galangal and chillies (Tom Kha Gai) is 2-3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few components. You can cook Chicken in coconut soup with galangal and chillies (Tom Kha Gai) using 15 ingredients and 6 steps. Here is how you cook that.
Chicken in coconut soup is a comforting food. The flavours are creamy, sweet, salty and sour. Thai herbs such as galangal and lemongrass are fresh and fragrant. The softness and creamy of chicken and the broth make this dish a national favourite. #onerecipeonetree
Ingredients and spices that need to be Make ready to make Chicken in coconut soup with galangal and chillies (Tom Kha Gai):
- 300 grams chicken
- 400 ml coconut milk
- 200 ml Chicken stock
- 1 rhizome of galangal (or 3 Tsp Galangal paste)
- 2 stalks lemon grass (cut to 3 fingers long pieces and bruise them)
- 2 shallots (bruise them)
- 3-4 Kaffir Lime leaves
- 2 teaspoon Tamarind paste
- 1 tablespoon Demerara sugar
- 1/2 teaspoon salt
- 2.5 tablespoon fish sauce
- 2.5 tablespoon Lime (Half large Lime)
- 4-5 bird eyes chillies (up to your taste)
- 4-5 dried chillies (you don't need to put this, if you don't have)
- Coriander for garnish
Steps to make Chicken in coconut soup with galangal and chillies (Tom Kha Gai)
- Toast some dried chillies with a little oil in another pot that we will make the Tom Kha soup in. Take out the toasted dried chillies. Leave them on the side. We will use these dried chillies to garnish at the end.
- Boil chicken stock with galangal, lemon grass, shallots and a pinch of salt in to the pot. Once it’s boiling, put chicken. Then simmer with the medium heat. Don't stir them.
- Add 3/4 coconut milk and then bring it up to the boil.
- Stir them, then add tomatoes, mushroom, chopped chillies, the rest of coconut milk, sugar and tamarind paste. Stir them and bring it up to the boil.
- Add kaffir lime leaves, Turn off the heat and add fish sauce and lime juice. Mix them and taste it and add more salt, chillies or lime (up to your taste).
- Add back toasted dried chillies and garnish with coriander.
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