How to cook Thai chicken coconut cream soup
- 16 ปีที่แล้ว
Chicken and Galangal Coconut Cream Soup doesn't take long to cook. You can replace the chicken with any meat or seafood. Now you can learn to cook this dish at home using the online videos. In the 2 online videos you will be taught by Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Fried noodles but about the ingredients at his cooking school Air's Thai Culinary Kitchen in Chiang Mai Thailand.
Copy the recipe below then watch the Thai Chicken and Galangal Coconut Cream Soup video.
Thai Chicken and Galangal Coconut Cream Soup
"Tom Kha Gai"
¾ cup chicken stock or plain water
200g chicken breast (skinned)
10g thinly sliced fresh young galangal
½ cup coconut cream
¾ cup coconut milk
6g kaffir lime leaves, stem removed and torn
10g red shallots. peeled
40g straw mushrooms sliced, substitute with chanterelles or oysters mushrooms torn
10 grams or 1 stalk of lemon grass bruised and sliced into 1 inch lengths
1 tbsp coriander or cilantro leaves
1 coriander root scraped
1 - 2 tbsp lime juice
1 - 2 tbsp Thai fish sauce
10g red bird’s eye chilies
In a sauce pan, combine stock or water with coconut cream and coconut milk. Boil over high heat. Add the galangal, lemongrass, red shallots, chilies, coriander root and mushrooms.
Add the chicken and simmer until tender. Add the kaffir lime leaves, fish sauce and lime juice and continue simmering until fragrant. Remove from heat and transfer to the serving bowl. Garnish with fresh coriander and serve.
The soup should be rich and creamy, salty, sour and spicy.
Copy the recipe below then watch the Thai Chicken and Galangal Coconut Cream Soup video.
Thai Chicken and Galangal Coconut Cream Soup
"Tom Kha Gai"
¾ cup chicken stock or plain water
200g chicken breast (skinned)
10g thinly sliced fresh young galangal
½ cup coconut cream
¾ cup coconut milk
6g kaffir lime leaves, stem removed and torn
10g red shallots. peeled
40g straw mushrooms sliced, substitute with chanterelles or oysters mushrooms torn
10 grams or 1 stalk of lemon grass bruised and sliced into 1 inch lengths
1 tbsp coriander or cilantro leaves
1 coriander root scraped
1 - 2 tbsp lime juice
1 - 2 tbsp Thai fish sauce
10g red bird’s eye chilies
In a sauce pan, combine stock or water with coconut cream and coconut milk. Boil over high heat. Add the galangal, lemongrass, red shallots, chilies, coriander root and mushrooms.
Add the chicken and simmer until tender. Add the kaffir lime leaves, fish sauce and lime juice and continue simmering until fragrant. Remove from heat and transfer to the serving bowl. Garnish with fresh coriander and serve.
The soup should be rich and creamy, salty, sour and spicy.