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Thai soup with chicken and coconut milk: the Tom Kha Gai recipe

Thai soup with chicken and coconut milk: the Tom Kha Gai recipe

The Thai soup with chicken and coconut milk it is perhaps the most famous recipe of Thai cuisine. Call Tom Kha Gai, is a soup made with a base of coconut milk and a strong citrus note, with typical ingredients such as lime and kefir lime leaves, but also lemongrass (lemongrass) and galangal (Thai ginger). Delicate and contrasting flavors, no spicy notes and lots of taste.

Thai soup is a recipe very easy to prepare, even without having all the products available: lemongrass can be replaced with lemon or lime zest, while galangal with ginger commonly used for ethnic dishes.

How to make Thai soup with chicken and coconut milk

Cut the chicken breasts into small pieces 1.

Place the chopped chicken in a bowl and marinate it in the fish sauce for 5 minutes 2. In a large pot, put the sesame oil and lightly brown the lime leaves, the lemongrass stalks, the chilli pepper and the well-drained chicken from its marinade with a pinch of salt.

Meanwhile, in a separate saucepan put the chicken brothcoconut milk 3galangal or ginger and bring to a boil.

Pour the broth over the chicken and continue to cook over medium heat 4.

Once the meat is cooked, add the fish sauce and cook for another 5 minutes. Turn off, let cool for a couple of minutes, then sprinkle with chopped cilantro and serve in bowls 5.

Advice

You will find all the ingredients for Thai soup with chicken and coconut milk in specialized ethnic shops. In any case, you can replace the fish sauce with a light soy sauce or, with a homemade sauce with one part of soy sauce and 4 parts of anchovies to simmer for 10 minutes. Instead, you can replace lemongrass with lime or lemon leaves and zest, and Thai ginger with classic root ginger.

If sesame oil seems too strong you can replace it with peanut oil and add toasted sesame only at the end: do not use extra virgin olive oil instead because it would give the dish a too “Mediterranean” note.

storage

We recommend that you eat this soup right away to avoid losing flavors and aromas. In any case, Thai soup with chicken and coconut milk can be stored in the refrigerator for 24 hours.

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