SoupMain CourseDinner

Tom Kha Gai

Name: Tom Kha Gai
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 racions
Cuisine: thai
Ingredients: 800 ml full-fat coconut milk; 500 ml chicken broth; 500 g boneless, skinless chicken breast thinly sliced into bite-sized pieces; 50 g galangal thinly sliced into coins; 2 u lemongrass tough outer layers removed, cut into 5cm lengths and bruised with the back of a knife; 8 u kaffir lime leaf torn; 200 g cremini mushroom halved or quartered; 4 cs fish sauce; 4 cs lime juice freshly squeezed; 1 cs palm sugar grated or finely chopped; 3 u thai chili bruised (opcional); 10 g cilantro freshly chopped; 1 ct chili oil (opcional)

A classic Thai soup featuring a creamy coconut milk broth, fragrant with galangal, lemongrass, and kaffir lime leaves. This beloved dish balances sour, salty, and spicy notes with tender chicken and mushrooms for a deeply comforting meal.

Una recepta original de Forkin

Temps total: 35 min
Racions: 4
Dificultat: Mitjana
Per ració: 664 kcal

Informació sobre al·lèrgens: pot contenir peix i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

800 mlfull-fat coconut milk
500 mlchicken broth
500 gboneless, skinless chicken breast, thinly sliced into bite-sized pieces
50 ggalangal, thinly sliced into coins
2 ulemongrass, tough outer layers removed, cut into 5cm lengths and bruised with the back of a knife
8 ukaffir lime leaf, torn
200 gcremini mushroom, halved or quartered
4 csfish sauce
4 cslime juice, freshly squeezed
1 cspalm sugar, grated or finely chopped
3 uthai chili, bruised(opcional)

garnish

10 gcilantro, freshly chopped
1 ctchili oil(opcional)

Estris

ladle · large pot · cutting board · knife

Elaboració

Pas a pas

1
In a large pot or Dutch oven, combine the coconut milk and chicken broth over medium heat.
Uns 2 min
2
Add the sliced galangal, bruised lemongrass, and torn kaffir lime leaves. Bring the mixture to a gentle simmer, but do not boil.
Uns 5 min
Nota de cuina: Simmering gently infuses the broth with aromatics without causing the coconut milk to separate.
3
Add the sliced chicken to the pot and cook for 5-7 minutes, until it is opaque and cooked through.
Uns 7 min
4
Stir in the mushrooms and cook for another 3 minutes until they have softened.
Uns 3 min
5
Reduce the heat to low and stir in the fish sauce and palm sugar until the sugar is completely dissolved.
Uns 2 min
6
Remove the pot from the heat. Stir in the fresh lime juice and the bruised Thai chilis, if using.
Uns 1 min
Nota de cuina: Adding lime juice off the heat preserves its bright, fresh flavor.
7
Ladle the soup into bowls and garnish with fresh cilantro and a drizzle of chili oil, if desired.
Nota de cuina: Advise guests not to eat the tough pieces of galangal and lemongrass.

Per ració

Nutrició

57%Puntuació

Calories: 664,1kcal
Proteïnes: 47,3g
Hidrats de carboni: 18,2g
Greixos: 47,1g
Fibra: 0,9g
Sucre: 9,6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftovers in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stove over low heat until just warmed through; do not allow it to boil.