Steps to Make Eric Ripert Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤
by Adam Potter
Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, tom kha gai (coconut chicken soup) 泰式椰奶鸡汤. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tom kha gai (coconut chicken soup) 泰式椰奶鸡汤 using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤:
Take 16 oz chicken stock(homemade preferably)
Make ready 150 ml thai coconut milk
Take 1 cup chicken breast (any parts are great)
Get 1/4 cup sliced galangal rinds
Make ready 1 fresh lemongrass (only the bottom part)
Get 5 kafir lime leaves (fresh or dried)
Take 2 cups oyster mushroom
Get 1 medium size tomato
Make ready 1 cup any summer squash
Get 12 cilantro
Take 2 sprig Thai basil
Get 1 tsp palm sugar
Prepare 1 lime juice
Make ready 2 dried chilies (optional)
Take to taste Fish sauce
Instructions to make Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤:
In a sauce pan, heat up chicken stock and coconut milk. Add galangal, mashed lemongrass, kafir lime leaves, dried chilies to infuse for about 10~15 minutes. Add water if the soup stock evaporate too much.
If you are using any parts of chicken that's not the breast. Please add it in the very beginning to cook with all other herbs.
Once you smell great aroma from the stock and see the coconut milk begins to separate (a great sigh to tell the quality of the coconut milk). Add sliced tomato, summer squash and mushroom. Cook for about 3 minutes until soft.
Season with palm sugar and fish sauce. Taste as you adjust the seasoning.
Turn off the heat and add the lime juice. Serve in a big nice bowl and top with finishing herbs, cilantro and thai Basil. Enjoy with a bowl of sprouted brown rice.
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