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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 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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○ Thai Seafood Stir Fry | PAD CHA ผัดฉ่าทะเล -
○ ASIAN GARDEN HERB IN JULY -
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#tomyumgoong #namprikpao #slowliving
How To Cook Gaeng Om | Northern Thai Spicy Beef Soup with Herbs | Authentic Family Recipe #24
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Amy from World of Thai Food shares her recipe for a Delicious and Healthy Beef Soup with tons of fresh Herbs (4K)
Recipe: Northern Thai Spicy Beef Soup with Herbs (4 servings)
Soup base:
1l of Beef stock
Soup Paste:
1 medium size finger of Galangal (Chopped)
1 tbsp sliced Lemongrass
6 Kaffir lime leaves
1-2 Shallots
6 dried red chillies
3 cloves of Garlic
350 g Beef Tenderloin
3 Eggplants (Quartered)
1/2 small head of Cabbage
3/4 cup Sweet Basil leaves (Horapa)
3/4 cup of Sawtooth Coriander (Pak Chi Farang)
3/4 cup of Lemon Basil (Bai Maeng Luk)
3/4 cup Dill
Soup Seasoning:
1-2 tbsp Fish sauce
2 tbsp Pickled fish sauce
3-4 tbsp Roasted ground rice (Khao Khua)
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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.
Tom Yam Goong - Sweet & Sour Coconut Soup
The literal translation of 'Tom Yam' refers to two things - the boiling process, and it references to a spicy & sour salad. Tom yum is characterised by its iconic fiery and sour flavours, with fragrant aromatics generously used in the broth. This is sure to warm you up on a cold, wintery night.
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Northern Thai Spicy Soup with Chicken (แกงอ่อมไก่)
Thai Food. Tom Yam Goong with coconut milk recipe
One of the most iconic dishes in Thai cuisine. This version is made with coconut milk and river prawns. The whole cooking process takes no longer than 10 minutes and you can enjoy a great taste of Thailand.
Thai food is one of the most popular foods worldwide. It can be separated into 4 major regions: Southern food, Central food, North-East food ( also known as Esaan Food) and Northern cuisine).
Traditional Thai cooking uses 5 flavors throughout
thai dishes combining them to get a perfect taste. These are sour, sweet, salty, bitter and spicy flavors.
The main cooking techniques in a Thai kitchen are grilling, steaming, boiling, deep frying and stir frying.
Thai cuisine is very versatile and can be easily adjusted to your own tasting, preferences and your healthy diet. Just ask your fitness instructor ;)
If you can't eat spicy food, put less chilies or avoid altogether. If you are counting calories, avoid deep fried dishes and use more vegetables in your stir fried meal. Cook yourself a steamed fish or a healthy and light seafood soup.
In case the number of calories does not scare you unleash your inner beast and go for a deep fried crispy pork belly or some insanely delicious Asian style chicken wings.
Most of the Thai cooking is done really fast the recipes are quick and easy. It is a healthy alternative to fast food and the ingredients used in most Thai recipes are also cheap provided you live in Asia. In order to start your journey in to Thai cooking you will need access to basic Asian condiments such as fish sauce, oyster sauce, soy sauce, chili paste, shrimp paste.
And of course you will need to have such herbs and roots as galangal, ginger, lemongrass, kaffir lime leaves, cilantro, garlic, basil and some really spicy chilies ;)
Music: Soul Food Kevin MacLeod (incompetech.com)
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