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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
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)
Licensed under Creative Commons: By Attribution 3.0 License
Northern Thai Spicy Soup with Chicken (แกงอ่อมไก่)
How to cook Tom Kha Gai - Thai food cooking show - Rosa's London
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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.
Thai Chicken Coconut Soup Recipe ( Tom Kha Gai )-TGK/030
Thai Chicken Coconut Soup Recipe ( Tom Kha Gai )-TGK/030
Recipe Ingredients:
Coconut Milk
Chicken Stock
Galangal
Lemongrass
Kaffir Leaves/Lime Leaves
Chicken Breast
Fish Sauce
Lime Juice
Sugar
Bird Eye Chilies
Cilantro
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