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How To make Chicken and Coconut Milk Soup (Gaeng Com Yam Gai)
5 c "Thin" coconut milk
1 sm Chicken, sectioned and cut
-into bite-sized pieces -(bone-in) 3 Stalks lemon grass, bruised
-and cut into 1" lengths 2 ts Laos powder (Ka)
3 Green onions, finely chopped
2 tb Coriander leaves, chipped
4 To 6 fresh Serrano
-chillies, seeded and -chopped Juice of 2 limes 3 tb Fish sauce (Nam Pla)
Here's another classic "Tom Yam" type chicken soup. The "Laos" powder is dried galangal, powdered. Unlike ginger, dried galangal seems to retain most of it's character. If you use canned coconut milk, the "Thin" milk is the more watery liquid in the can. The thick condensed stuff is coconut "cream" (not to be confused with the syrupy sweet coconut cream used for Pina Coladas). If you shake the can up and combine the two, you have thick coconut milk. A lovely lemony, creamy soup, Dom Yam Gai calls for chicken pieces cut through the bone with a heavy cleaver, Chinese style. If you find gnawing on chicken pieces and delicately trying to remove the bone, vainly searching for a place to deposit it, inhibiting your dinner conversation, you may debone the bird and substitute chicken pieces. In either case, use both dark and light meats for color and nutrition. [Although if you're talking at the table, ya got no reason to be eating a dish this good! S.C. ;-} ] In a saucepan, bring the "Thin" coconut milk to a boil. Add the chicken pieces, lemon grass and Laos powder. Reduce heat and simmer until the chicken is tender, about 15 minutes. Do not cover as this will tend to curdle coconut milk. When the chicken is tender, add the green onions, coriander leaves and chillies. Bring the heat up just below boiling. Remove the pan from heat, stir in lime juice, fish sauce and serve. NOTE: Beef cut into thin strips or firm white fish pieces may be substituted for chicken. From "The Original Thai Cookbook" by Jennifer Brennan, GD/Perigee, published by Putnam. 1981. Posted by Stephen Ceideburg; February 6 1991.
How To make Chicken and Coconut Milk Soup (Gaeng Com Yam Gai)'s Videos
Thai Chicken Coconut Soup Recipe ( Tom Kha Gai )-TGK/030
Thai Chicken Coconut Soup Recipe ( Tom Kha Gai )-TGK/030
Recipe Ingredients:
Coconut Milk
Chicken Stock
Galangal
Lemongrass
Kaffir Leaves/Lime Leaves
Chicken Breast
Fish Sauce
Lime Juice
Sugar
Bird Eye Chilies
Cilantro
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Artist by: Paul Garzon
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How To Cook Tom Kha Goong | Thai Coconut Soup with Prawns & CHANTERELLES | Family Recipe #30
How To Cook Tom Kha Goong | Thai Coconut Soup with Prawns & CHANTERELLES | Family Recipe #30
Is it possible to cook REAL THAI FOOD with SWEDISH seasonal ingredients?
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Recipe: Swedish inspired Thai Coconut soup with Galangal, Prawns and Chanterelle mushrooms (4 servings)
350 g tiger prawns
200g chanterelle mushrooms
6-10 Kaffir lime leaves
5 Chilies
1 stick of Lemongrass
1 finger of Galangal
Handful of cherry Tomatoes
1 Lime
2 tsp Brown sugar
1l Coconut milk
2 tbsp Fish sauce
Chili paste (optional for color)
A license to use this music was acquired from EpidemicSound
Gear used:
Sony
Sony 18-105 f/4 G OSS
GoPro HERO7 Black
DJI Mavic Air
Smallrig
Edited and color corrected with Final Cut Pro X 10.4 and Color Finale with “World of Thai Food - Tropical food LUTs” on an Apple MacBook Pro 2017.
HOW TO MAKE TOM YUM GOONG | CREAMY | ต้มยำกุ้งน้ำข้น
There are many different kinds of Tom Yum soup. Creamy Tom Yum Goong (ต้มยำกุ้งนำ้ข้น) is just one kind. This iconic Thai soup bears the trifecta of sour, sweet, and savory. I typically like Tom Yum Goong with no sweetness at all but when it's the creamy style, a little sweetness next to the tanginess makes this soup quite cozy to sip on a cold day.
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*Remember to adjust the flavors to your liking. Different brands of fish sauce are saltier than others and different limes are more sour than others. Use this recipe as a starting point. Taste and adjust as you go!
INGREDIENTS
*Tom Yum Goong*
Shrimp - 1 lb (large)
Lemongrass - 6 stalks
Kaffir Lime Leaves - 10 leaves
Galangal - 15 thin rings
Shallots - 4 bulbs
Straw Mushrooms - 2 handfuls
Oyster Mushrooms - 2 handfuls
Culantro - 1 handful
Cilantro - 1 handful
Water - 4 cups
Salt - 1/4 tsp
Fish Sauce - 4 tbsp
Chili Jam (Nam Prik Pao) - 4 tbsp
Evaporated Milk - 5 tbsp
Lime Juice - 5 tbsp
Thai Red Chilis - as much as you like
*Chili Jam - Nam Prik Pao*
Garlic - 12 cloves
Shallots - 7 bulbs
Vegetable Oil - 1 cup
Dried Shrimp - 5 oz
Dried Chili (Spur & Thai Red Chilis) - 2 cups
Palm Sugar - 5 tbsp
Shrimp Paste - 1/2 tbsp
Salt - 1/4 tsp
Fish Sauce - 2-3 tbsp
Tamarind Concentrate - 3 tbsp
Nam Prik Pao Brands I also like to use if I'm not making it at home.
Check your local Asian store, they most likely carry these brands way cheaper. Like less than $5.
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How to cook Tom Kha Gai Soup recipe ต้มข่าไก่ Thai food | Thai food recipes | Thai food cooking
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Thai Food Hero - BEST TOM YUM SOUP in Thailand!!
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The Best Tom Yum in Thailand - I know it’s a bold statement, but for me, after eating dozens and dozens and possibly hundreds of versions of tom yum in Thailand, this is the best of the best that I’ve ever had. It wins hands down for its pureness of taste, quality of ingredients, epic harmony of flavors.
Sena, Ayutthaya, Thailand (อำเภอเสนา จังหวัด อยุธยา) - Located in Ayutthaya province of Thailand, but in a small and sleep town called Sena, is the Joong Borikan (ร้านจุ้ง บริการ The restaurant looks like it’s been completely stopped in time in the last 30 or 40 years, and I’d imagine few things have changed since then.
You can order a variety of different dishes, most having to do with freshwater fish and freshwater prawns, but the ultimate of all dishes is Uncles’ tom yum goong (ต้มยำกุ้ง). He starts with soup stock, adds in all the herbs and aromatics, the entire big river shrimp, and the move I like the most is that he actually squeezes in, almost like a tube of toothpaste, another shrimp head - all the fatty flavor of the tomalley. That is the pro move that gives so much taste an flavor to this Thai tom yum soup. #tomyum #ThaiFood
In addition to the Tom yum goong (ต้มยำกุ้ง), we also got, tod man pla krai (ทอดมันปลากราย fried fish cakes), and goong pao (กุ้งเผา roasted shrimp).
He is an amazing man, and his tom yum goong will always be legendary for me. The best I’ve ever had so far in my life.
Total price - 1,280 THB ($41.42)
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Tom Kha Gai - Thai Coconut Soup with Chicken
Try cooking my delicious Thai coconut soup with chicken. The flavours are a treat for the senses!
Ingredients - Serves two people.
300g Chicken Breast
200ml Coconut Milk
100ml Chicken stock or water
5 Stalks of chopped Lemon Grass
4 Slices of Garangow
8 Oyster mushrooms
3 Lime leaves
1 Tsp Salt
2 Tsp sugar
1 Squeezed Lime
1 Small red chilli
Preparation and cooking time approimately 20 minutes
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