Tom Kha Gai Recipes

Steps:

• Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
• Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

Steps:

• Bring coconut milk and broth to a boil, add thinly sliced galangal, minced ginger, and Thai chiles to soup - simmer for 10 minutes.
• Add chicken slices and stir occasionally until chicken is tenderly cooked.
• Add straw mushrooms and thinly sliced & deveined lime leaves.
• (optional : cut a few cross-sections of the lemon grass and add to the soup)
• (optional : cut tomatoes into largish cubes about 1/2" square, and add to soup).
• (optional : if you are using fresh limes, zest the lime peel into the soup).
• (optional : Add Thai chile paste or red curry paste).
• Stir well and simmer for 5-10 more minutes.
• Just before serving, turn off the heat, then add brown sugar, lime juice, fish sauce, and stir well.
• Finisher's instructions: balance the flavors by adding more spicy (chile paste), sour (lime juice), or salty (fish sauce) until perfection is reached. Different brands may have different strength or acidity -- Be careful not to overdo any one dimension, and stir well inbetween
• Top with cilantro, and serve hot by itself or pour over rice.
• Leftovers are often even more flavorful the next day or two.

Steps:

• Devein lime leaves and cut into very thin slices; set aside.
• Combine chicken broth and coconut milk in a large pot; bring to a boil. Add chiles, galangal, and ginger and simmer over medium heat for 10 to 15 minutes. Add chicken, sliced lime leaves, and lemon grass and continue to cook until chicken is no longer pink in the centers, about 10 minutes.
• Turn off the heat and add the drained straw mushrooms, fish sauce, sugar, and lime juice. Stir well, and serve with plenty of fresh cilantro on top as a garnish.

Steps:

• Once you have all the ingredients ready, you basically boil them all in coconut milk for about 10 minutes, turn off the heat, add in the cilantro and lime juice, and scoop it into a bowl to consume (ok there are a few other steps to make this, but that's why I made this tom kha gai recipe ต้มข่าไก่ video).
• Tom kha gai (ต้มข่าไก่) is not meant to be an overly spicy Thai dish, like some can be. Instead, it's a Thai dish that focuses on the flavor of the coconut milk and the fresh ingredients. That being said, the recipe does include some Thai bird chilies, and I would recommend adding anywhere from 5 - 10 depending on how spicy you'd like it. However, that being said, it's supposed to be a mild dish. This recipe is simple to make, it doesn't take too many ingredients, and the flavors are well rounded and tasty. Make tom kha gai for your friends and family and they are sure to love it. Try this recipe out, let me know what you think in the comments below, and thank you for watching.

Steps:

• Tips: the lemon grass, lime leaves and kha are best left in large pieces to make them easier to pick out later, as they are tough and inedible. I leave them in all the way till serving and tell my guests to look for them and set them aside as they eat. The RecipeZaar ingredient format makes it hard to enter how much galangal (kha) to use: I use a root-knob about twice the size of the ball of my thumb. I use half of a 4-ounce tin of red curry paste (4 tablespoons) for a pretty spicy-hot soup; you can use 1/4 can for milder heat, but the recipe for Tom Kha Gai on the Maesri tin calls for the whole thing- WOW that must be hot!
• In a large stock pot, saute the curry paste, garlic, lemon grass, lime leaves and kha in the vegetable oil for two minutes.
• Stir in chicken broth and bring to a boil.
• While broth is heating, slice the chicken breast and toss it in cornstarch. The amount of cornstarch doesn't need to be exact; just make sure the slices are evenly coated and shake off any excess.
• Add chicken to boiling broth, stir gently, and bring back up to a simmer.
• Stir in mushrooms, coconut milk, fish sauce and lime juice. Bring back up to a simmer, stirring gently a few times, then cut the heat off and you're ready to serve.
• Garnish with fresh cilantro and serve.