Tom Kha Gai
We finally found an authentic Thai grocery store (Tuk Tuk in Berkeley) and can now start to experiment with more Thai dishes than we could before. When we run out of dishes to make, Tuk Tuk has free cooking classes every Sat 3-4.
This recipe came out really great, and I even liked the twist of pouring it over the jasmine rice to turn it into a whole meal. We also made chicken satay with it from fresh made peanut sauce from Tuk Tuk. We've tried 3 or 4 different jarred versions from various stores, but none were "right". Tuk Tuk's peanut sauce we perfect.
Ingredients
16 fluid ounces soup broth (chicken stock)
4-5 kaffir lime leaves, shredded
4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor
1 inch cube (or a bit more) galangal sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into smallish bite sized pieces
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.
Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to
as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend
by the chili peppers. We suggest about 8-12 chili peppers for this recipe.
Method
Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly,
bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil,
lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
Enjoy!
Not really intended to be eaten as a separate course, we like it served ladled over a bowl of steamed
Thai jasmine rice. This quantity serves 4 with other food, but is probably only enough for two if eaten
separately.
This recipe came out really great, and I even liked the twist of pouring it over the jasmine rice to turn it into a whole meal. We also made chicken satay with it from fresh made peanut sauce from Tuk Tuk. We've tried 3 or 4 different jarred versions from various stores, but none were "right". Tuk Tuk's peanut sauce we perfect.
Ingredients
16 fluid ounces soup broth (chicken stock)
4-5 kaffir lime leaves, shredded
4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor
1 inch cube (or a bit more) galangal sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into smallish bite sized pieces
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.
Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to
as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend
by the chili peppers. We suggest about 8-12 chili peppers for this recipe.
Method
Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly,
bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil,
lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
Enjoy!
Not really intended to be eaten as a separate course, we like it served ladled over a bowl of steamed
Thai jasmine rice. This quantity serves 4 with other food, but is probably only enough for two if eaten
separately.
If you would like to have a decent-tasting tom kha without spending the time to prepare above, we also
suggest you try our convenient Tom Ka Paste (click to see description).
posted by Jared at 6:31 PM
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