Tuesday, January 18, 2011

Tom Kha Gai

Chicken Coconut Soup
rich, aromatic dinner soup that is the whole meal. Each time, leave, lime customer payments, and the taste and smell more Torm instead of a scalpel. Young galangal (Kha MRN) is yellow, if you shoot yourself signed on the crumpled pink. Young ginger can be replaced, if necessary, but the taste is not quite the same 

2 cups (16 fl oz/500 ml) coconut milk 
6 thin slices young aglangal (kha ORN) 
2 stalks lemon grass / Zitronella (TA-March) serving, cut less onlyme 3:01, in 1-in (the second 5 cm) and lemghts cruhed 
5 fresh kaffir lime leaves (BAI Mon-Grood), halved 
8 oz (250g) boneless chicken breast, cut into slices 
Five tablespoons (2 1 / 2 fl oz/75 ml) fish sauce (nam pla) 
2 tablespoons sugar 
½ cup (4 fl oz/125 ml) lemon juice 
A teaspoon black chili paste (Nam Priko Pow) 
Quarter cup cilantro / coriander leaves (BAI Pak Chee), divided 
Five thai Chili Peppers (Priko Khee noo), crushed 

How to cook: 
1. Half of the coconut milk with grass galangal, lemon, lemon and leave in the pan and bring to a boil. Chlicken Add the fish sauce and sugar. 
2. Cook 4 minutes or until they chlicken all. The rest of the coconut milk and heat until pot boils. 
3. Pour the lemon juice and chili paste in a bowl and pour the soup bowl part. 
4. Garnish with chopped coriander, torn, and Chile, and serve .

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