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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
Northern Thai Spicy Soup with Chicken (แกงอ่อมไก่)
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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TOM YUM GOONG - Thai Hot and Sour Soup
This classic tom yum goong is one of the most popular soup in Thailand with perfect balance of sour, salty, spicy and sweet. It’s actually pretty quick and easy to make. It literally takes about 10 minutes to cook once you have all the ingredients already. Tom yum soup can be made with squid, clams, chicken and pork. You can always customize the taste to your liking.
Recipe serves 2
10 Extra large shrimps-shells on
4 Cups water
2 Tbsp Thai chili paste (nam prik pao)
4 Thin slices galangal
4 Kaffir lime leaves
4 Ounces oyster mushrooms 113g
3 Tbsp fish sauce
3 Tbsp fresh lime juice
Sugar to taste
Chilies to taste
Chopped cilantro for garnish
Note: when you add the shrimp to the soup let cook only about 40 seconds and turn off the heat. While you taste and adjust the broth the shrimp continues to cook. Don’t over cook. It gets dry and chewy.
Easy 1-Pot Massaman Curry | Minimalist Baker Recipes
Simple, 1-pot Massaman curry made without store-bought Massaman curry paste! Simply use spices you have on hand plus Thai red curry paste to achieve this flavorful, rich Massaman curry! Optional protein included for vegans, pescatarians, and meat eaters!
Full Recipe:
Massaman curry is a fusion of Thai- and Indian-style curries, utilizing both a red-style curry paste (Thai influence) and dry whole spices like cumin, coriander, cinnamon, and nutmeg (Indian influence). Another essential ingredient is roasted peanuts, which add an extra layer of richness and texture to the curry.
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Easy Thai Soup Tom Kha Gai Recipe (Coconut Milk with Shrimp)
This youtube video is about Thai soup Thom kha Gai recipe. I replaced galangal with ginger and used can coconut milk. I used tube lemon grass to make it happen. It turned really delicious.
Tom Kha Gai - Thai Coconut Soup with Chicken
Try cooking my delicious Thai coconut soup with chicken. The flavours are a treat for the senses!
Ingredients - Serves two people.
300g Chicken Breast
200ml Coconut Milk
100ml Chicken stock or water
5 Stalks of chopped Lemon Grass
4 Slices of Garangow
8 Oyster mushrooms
3 Lime leaves
1 Tsp Salt
2 Tsp sugar
1 Squeezed Lime
1 Small red chilli
Preparation and cooking time approimately 20 minutes
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