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Tom Kha Gai วิธีทำ ต้มข่าไก่
6 serving
A popular Thai dish, closer to a curry than a soup. It is usually served with rice.
Ingredients
- 1 in. Ginger, peeled, crushed
- 10 Makrut Lime Leaves
- 6 c. Chicken Broth
- 1 1/2 lb. Chicken Thigh, boneless, cut into 1" pieces
- 8 oz. Shiitake, cut to bite size pieces
- 13.5 fl. oz. Coconut Milk
- 2 Tbsp. Nam Pla
- 1 tsp. Sugar
- 2 stalk Lemongrass, tough outer layers removed, center crushed, cut to 4" pieces
- 2 tsp. Chile Oil, for serving
- 2 Tbsp. Cilantro, chopped, for serving
- 1 Lime, cut into wedges,for serving
Instructions
Instructions
12 minutes
1.
1.
Bring the lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melted.
3 minutes
2.
2.
Strain the mixture, discarding solids
20 minutes
3.
3.
Combine liquid and chicken to a saucepan and bring to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are tender.
4.
Mix in coconut milk, nam pla, and sugar. Serve, garnishing with chile oil, cilantro, and lime wedges.
Rekamanon,
1RCP
- June 6, 2021