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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
Chiangmai Air Thai Culinary School ::: BY THAIPODS.com
Air's Thai Culinary Kitchen was established in 2004 by Mr. Chanrat Air Karatna. Air was formerly a tour guide for a leading inbound travel company from 1982 to 1992, not by choice but chance while he was attending university. Upon graduation he took on a number of occupations on a part-time basis and in 1999 decided to attend the graduate program at Chiang Mai University in a Tourism Industry Management which required him to take up work in the field of tourism again. His former experience in tourism inspired him to help visitors learn Thai cooking as an alternative touring experience. Tourists could learn how to cook their favorite delicious Thai foods when they returned to their own countries.
The kitchen classroom of Airs Thai Culinary Kitchen is surrounded by herb and spice gardens that you will pick and use in the course making the learning of Thai cooking a truly unique experience.
Thai Cooking Course
Course A
1. Gaeng Khiew Wann Gai (Green Curry with Chicken)
2. Tom Yam Goong (Hot and Sour Prawn Soup)
3. Phad Thai (Thai Style Fried Noodles)
4. Por Piah Thod (Spring Rolls)
5. Kluay Buat Chee (Bananas in Coconut Milk)
Course B
1. Tom Kha Gai (Chicken and Galangal in Coconut Cream Soup )
2. Po Taek (Spicy Seafood Soup)
3. Phad Ga-praw Gai (Stir fried Minced Chicken with Chilies and Holy Basil)
4. Som Tam Malakaw (Green Papaya Salad)
5. Tap Tim Grop (Rubies: Mock Pomegranate Seeds in Coconut Ice Syrup)
LESSON PLAN :
Thai Cooking Lesson at Airs Thai Culinary Kitchen.
- Pick up at Hotel and depart for Siriwattana Market.
- Depart for Airs Thai Culinary Kitchen
Class begins
- introduce herb and spice gardens --- outdoor
- coffee break
- introduce ingredients / recipe for the course
- demonstration
- hands-on
- Lunch
- Depart for Hotel
Contact Telephone: +66 (0)53 249 326
Fax: +66 (0)53 249 328
Hotline: +66 (0)81 993 6564
Address9/1 Nong Prateep Rd., Nong Pakrung, Muang, Chiang Mai, THAILAND 50000
How to make easy Tom Kha Gai/Thailändische Hühnersuppe mit Kokosmilch und Galgant/ ต้มข่าไก่
This is a short Video about How to make Khao Tom Kha Gai
In diesem Video zeige ich euch wie man schnell und einfach ein Thailändische Hühnersuppe mit Kokosmilch kocht .
Ingredients/Zutaten :
Chicken Breast /Hänchenbrust 300g.
Chicken Broth / Hühnerbrühe 400ml
Coconut Milk / Kokosnussmilch 250ml
Sugar/ Zucker
Fishsauce
Galangal/Galgant
Lemon Gras / Zitronengras
Onions / Zwiebeln
Lime Leaves/ Limettenblätter
Culantro/ Langer Koriander
Mushrooms/ Pilze
Chilli
Lime Juice/Limettensaft (Zitronensaft)
The ingredients and the amount that I use is purely my taste. If you like it different Taste adjust the ingredients same you like it.
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Die Zutaten und Menge ,die ich verwende sind rein mein Geschmack .Falls Ihr es ein wenig anders mögt ,passt ein wenig die Zutaten an .
If you have any Questions ,let me know in the comments below
Wenn ihr Fragen habt, lasst es mich in den Kommentaren unten wissen.
Music:
––––––––––––––––––––––––––––––
After the Rain by Roa
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
Tom Kha Gai | Thailändische Hühnersuppe mit Kokosmilch | Rezept
Tom Kha Gai | Thailändische Hühnersuppe mit Kokosmilch | Rezept
Tom Kha Gai - die berühmte Hühnersuppe mit Kokosmilch, Galgant und Zitronengras
Zutaten für 2 Personen
500 g Hähnchenkeulen
200 g Champignons
300ml Kokosmilch
1 Limette
2 Stangen Zitronengras
4 Kafir-Limetten Blätter
1 Stück Galgant
2 Chili
5 getrocknete Chili
2 Stange Koriander
2 Stangen Frühlingszwiebeln
3 EL Fischsauce
1EL Palmzucker
Ein Prise Salz
200 ml Wasser
Zubereitung
1) Champignons abwaschen, Schälen und Vierteln. Hähnchenkeulen nur das Fleisch in kleine Stücke schneiden.
2) getrocknete Chili in heißem Öl anbraten. Frühlingszwiebeln in in ca. 1 cm lange schneiden. Galgant in Scheiben schneiden. Zitronengras in ca. 1-2 cm lange Stücke schneiden. Koriander in ca. 2 cm lange Stücke schneiden. Kafir Blätter zupfen.
3) Kokosmilch in einen Topf geben. Galgant, Zitronengras und Kafir Blätter zugeben. Ca. 2 Minuten kochen lassen.
4) Hähnchen zugeben. Danach Wasser zugeben und weiter ca. 10 Minuten kochen lassen.
5) Danach Champignons zugeben ca. 5 Minuten weiter kochen lassen. Mit Palmzucker und Fischsoße abschmecken.
6) Chili, getrocknete Chili, Frühlingszwiebeln und Koriander zugeben. Mit einer Prise Salz abschmecken.
7) Herd ausmachen. Mit Limettensaft würzen. Mit Jasmin Reis servieren.
Zubereitungszeit: 20 min
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Musik
Music from
Cheery Monday by Kevin MacLeod (
License: CC BY (
Coconut Milk Soup( Tom Kha Gai)
Thai Coconut Milk Soup with Chicken (Tom Kha Gai) - This menu is very easy to make and the taste is similar to ‘Tom Yum’. But we add coconut milk down for this menu. Coconut Milk Soup with Chicken has an intense flavor.It’s a delicious to eat with rice.
Ingredients:
1. 200 g. Chicken (cut into pieces)
2. 300 ml. Coconut Milk
3. 10 Mushrooms
4. 1/2 Galangals
5. Dried Chilies ( if like spicy can add more)
6. 6 Kaffir Lime Leaves
7. 2 Lemongrass
8. 2 Coriander
9. 1 tbsp tarmarin
10. 2 Tbsp. Fish Sauce
11. 2 Tbsp. Sugar
12. 1 pc Lime
13. 4pcs red onion
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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????EQUIPMENT USED
Rosewill Induction Cooker 1800 Watt, Induction Cooktop
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Kiwi Chef's Knife 7.5
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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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???? OTHER VIDEOS TO WATCH
○ SPICY BAMBOO with SHRIMP PASTE หน่อไม้ผัดกะปิ -
○ Thai Seafood Stir Fry | PAD CHA ผัดฉ่าทะเล -
○ ASIAN GARDEN HERB IN JULY -
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DISCLAIMER: Some links above are affiliate links. This means If you click the link and purchase something I may receive a small commission at no extra cost to you. This helps me to continue creating these videos - Thank you for supporting my channel!
#tomyumgoong #namprikpao #slowliving
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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This video is not sponsored.
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.