How To make Thai Chicken Coconut Soup
3 cn -TO
4 cn Coconut milk
--(the unsweetened kind) 3 tb Chopped scallions
1 ts -TO
3 ts Lemon grass
Cilantro (pref. fresh) * Tofu - cubed into smallish pieces Chicken - also cubed to bite size. Mushrooms 1 Carrot; grated
Juice from (8?) limes - I can never put in enough Serrano chillies -OR- other hot chili pepper, - preferably fresh, - but powdered will do) 1 ts Galanga powder
* (I sometimes leave this out. Niels says that's defeating the whole point, but I think it still comes out great) Instructions: ============= Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes?). Taste to see if it needs more limes (it always does) or more hot peppers (it's better to start mild and build up to the desired level of spicyness). Posted by Tamar More based upon an ingredient list From: arielle@taronga.com (Stephanie da Silva)
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Thai Coconut Chicken Soup ต้มข่าไก่ - Episode 25
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TOM KHA GAI | COCONUT CHICKEN SOUP | ต้มข่าไก่
Tom Kha Gai is a traditional Thai Coconut Chicken soup known by many. It's infused with a medley of herbs and aromatics to give a smooth savoriness, followed by slight sour and sweetness. Tom refers to boiling soup, Kha means galangal, and Gai means chicken.
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????INGREDIENTS
**Please adjust flavors to your liking. Should be savory, followed by slight sour and subtle sweetness. Also, please follow video for the order in which to add these ingredients. It does matter.
Water - 3 cups
Coconut Milk - 2.5 cups
Chicken Thighs - 1.5 lb (680 g)
Oyster Mushroom - 1.5 cup before shredded
Straw Mushroom - 1 cup (or any other kind of Asian variety, EXCEPT Shiitake)
Galangal - 4.5 inch knob
Lemongrass - 3 stalks (lower half)
Kaffir Lime Leaves - 12 leaves (separated)
Red Chilis - as much as you'd like
Fried Dried Red Chilis - as much as you'd like
Salt - 1 tsp
Fish Sauce - 5 tbsp
Sugar - 2 tsp
Tamarind Concentrate - 1 tbsp
Lime Juice - 2 tbsp (see video for tips on when to add this)
Scallion - 2 to 3 stalks
Culantro/Sawtooth Coriander - 1 handful
Cilantro - 1 handful
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????CHAPTERS
Intro 00:00
Prepping Aromatics 00:29
Herb & Spice Toppings 03:21
Mushroom & Chicken 04:33
Making Tom Kha Gai 05:19
Serving & Eating 09:40
Outro 10:13
#coconut #thaifood #soup #galangal #lemongrass #makrut
Tom Kha Gai (Thai Coconut Soup)
One of my all time favorite Thai dishes, ever. It's salty, sweet, full of umami, spicy, and sour all at the same time. It's a great introduction to the world of Thai food.
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How To Make The Best Thai Tom Kha Gai Soup ต้มข่าไก่
SUN DRIED GREATER GALANGAL ROOT SLICED 3.5 oz
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Don't wait for cold weather to enjoy this chicken curry soup. It's bursting with flavour and doesn't take long to make.
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Authentic Tom Kha Gai Recipe ต้มข่าไก่ - Hot Thai Kitchen!
This soup is one of the most popular dishes in Thai restaurants, and it's always a favourite whenever I make them for my friends and family!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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