Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
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Tom kha gai () is not
dd the curry paste and Tom Kha soup mix paste and stir fry
emon grass, lime leaves and kha are best left in large
alangal, minced ginger, and thai chiles to soup and simmer on medium
dding the cilantro, taste the soup and add some additional lime
ased pan. Stir in the tom yam paste, shallots, palm sugar
Add the 4 oz. of Thai curry paste and mix well
Set water to boil in a pot, add water and mix in tom yum soup.(NOTE:Unless the tom yum paste has instructions, follow as above to prepare the tom yum soup base.).
Put garlic, celery, tomatoes, mushrooms, chicken and prawns inside the pot. Leave to boil.
Add chicken, stock cube, salt and pepper. Leave to boil for another 5 - 10 minutes, until the fragrant smell of the soup wafts around the kitchen or until the oil from the tom yum soup appears on the surface on the soup.
Garnish with coriander and serve.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
kin forming.
Serve the Tom Kha Gai when ready and garnish
ish the noodles into large soup bowls and cover with the
nd lock the lid. Select Soup/Broth function according to manufacturer
Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large sauce pan and heat to boiling.
Add chicken, fish sauce, and sugar.
Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk.
Heat just to boiling and turn off the heat.
Place the lime juice and chilli paste in a serving bowl and pour the soup over them.
Garnish with coriander leaves and crushed chillies.
without boiling.
Serve the soup garnished with additional lime leaves
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To prepare the soup: Heat coconut milk and chicken
Put the chicken broth or water into the pot and bring to boil over medium to medium high heat.
Add salt, lemongrass, galanga allow to simmer for 10 minutes Reduce the medium heat. Add sliced chicken in to the pot- do not stir until the soup boils again to avoid the releasing it's smell.
Add flavor by fish sauce and lime juice. Store and taste should be sour first, not too creaminess. Serve with hot boil rice. BON APPETIT.
Bring broth to a boil, add chicken.
While chicken is cooking, cut up peppers, mushrooms and onions.
Add veggies to soup and simmer about 5 minutes, until mushrooms are done.
Add coconut milk and seasonings.
Simmer about 5 minutes more.
Add lime juice, garnish with cilantro.
Fresh lemongrass, galangal and kaffir lime leaves would be great if available. If so, add with veggies.
Throw everything in a pot and boil for about 10 minutes, saving shrimp until last (if you are using shrimp--I often just make this vegetarian).
Garnish and serve.
To make Tom Yam instead of Tom Ka, do everything the same, except substitute more chicken stock to replace the coconut milk.