Скачать или смотреть Thai Coconut Chicken Galangal Soup (Tom Kha Gai at Home) l Cooking Thai with Nan

Thai Coconut Chicken Soup (Tom Kha Gai at Home)

For 4 Servings
Ingredients:

2 cups Coconut milk
¾ cup Water
6 slices Young galangal, peeled, sliced
2 stalks Lemongrass, bruised, cut into sections
4 leaves Kaffir lime leaves, torn
400 grams Chicken thighs, deboned, cut into bite-sized pieces
5 tablespoons Fish sauce
1 tablespoon Granulated sugar
120 grams King oyster mushrooms, torn
3 tablespoons Lime juice
8-10 Green and red bird's eye chilies, lightly bruised
¼ cup Cilantro, chopped
¼ cup coriander, chopped

Instructions:

1.Pour the coconut milk into a pot. Add water. Place the pot over medium heat. Once it boils, add the galangal, lemongrass, and kaffir lime leaves. Boil briefly until fragrant. Add the chicken meat and reduce the heat to low. Season with fish sauce and sugar. Continue boiling until the chicken is cooked (Note: the chicken meat will turn opaque white when cooked). Add the king oyster mushrooms and boil until the mushrooms are soft. Turn off the heat. Add the lime juice and bruised chilies. Stir to combine. Taste and adjust the seasoning to be sour, salty, slightly spicy, and fragrant with coconut milk. Sprinkle the chopped cilantro and stir gently to combine.

2.Ladle the Tom Kha Gai into bowls and serve.