SoupMain CourseDinner

Tom Kha Gai

Name: Tom Kha Gai
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4人分
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 個 lemongrass tough outer layers removed, cut into 5cm lengths and bruised with the back of a knife; 8 個 kaffir lime leaf torn; 200 g cremini mushroom halved or quartered; 4 大さじ fish sauce; 4 大さじ lime juice freshly squeezed; 1 大さじ palm sugar grated or finely chopped; 3 個 thai chili bruised (お好みで); 10 g cilantro freshly chopped; 1 小さじ chili oil (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 35 分
人数: 4
難易度: 普通
1人分: 664 kcal

アレルゲン情報： 魚、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

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 個lemongrass, tough outer layers removed, cut into 5cm lengths and bruised with the back of a knife
8 個kaffir lime leaf, torn
200 gcremini mushroom, halved or quartered
4 大さじfish sauce
4 大さじlime juice, freshly squeezed
1 大さじpalm sugar, grated or finely chopped
3 個thai chili, bruised(お好みで)

garnish

10 gcilantro, freshly chopped
1 小さじchili oil(お好みで)

調理器具

ladle · large pot · cutting board · knife

作り方

手順

1
In a large pot or Dutch oven, combine the coconut milk and chicken broth over medium heat.
約2 分
2
Add the sliced galangal, bruised lemongrass, and torn kaffir lime leaves. Bring the mixture to a gentle simmer, but do not boil.
約5 分
調理のヒント： 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.
約7 分
4
Stir in the mushrooms and cook for another 3 minutes until they have softened.
約3 分
5
Reduce the heat to low and stir in the fish sauce and palm sugar until the sugar is completely dissolved.
約2 分
6
Remove the pot from the heat. Stir in the fresh lime juice and the bruised Thai chilis, if using.
約1 分
調理のヒント： 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.
調理のヒント： Advise guests not to eat the tough pieces of galangal and lemongrass.

1人分

栄養情報

57%スコア

カロリー: 664.1kcal
たんぱく質: 47.3g
炭水化物: 18.2g
脂質: 47.1g
食物繊維: 0.9g
糖類: 9.6g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftovers in an airtight container in the refrigerator.

温め直し

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