Delicius "Tom Kha Kai"

Delicius "Tom Kha Kai"

The Tom Kha Kai may be a Thai-inspired dish that's almost like other Thai specialties, Tom Yum [which are going to be discussed on two points afterwards]. Tom Kha Kai is formed sort of a soup with coconut milk broth which is white and tastes more spicy than Tom Yum. The spicy flavor may be a results of the utilization of chili is sort of tons .

Due to its high level of concentration, this food is more recommended for spicy food enthusiasts. As for the dish that made the most ingredient because the dish between is that the chicken's shredded. For the Tom Kha Kai not only to offer a spicy taste within the mouth, Thai people usually give extra citrus leaves in order that the aroma is fresher and appetizing.


  • Chicken fillet 350 grams, cut long size 1 × 5 cm
  • Mushroom Merang (white) 150 grams, dip in boiling water, drain
  • Red chili pepper 7 pieces,
  • Chicken broth 400 ml
  • Coconut milk 800 ml of 1/2 coconut grains

Tom Kha Gai Seasoning Recipe:

  • Lemongrass 3 Rods
  • Galangal 6 cm
  • Lime leaf kaffir lime 4 sheets
  • Lime juice 3 tablespoons
  • Fish sauce 2 tablespoons
  • Granulated sugar 1/2 teaspoons
  • Salt to taste

How to make Tom Kha Gai:

  • Mix chicken stock , lemongrass, galangal, and Purut lime leaves. overboil medium heat until boiling.
  • Stir in chicken, mushrooms, salt, juice , fish sauce and sugar. Cook until cooked.
  • Pour the coconut milk and add chili pepper, cook while stirring until boiling. Lift and serve.

For 3 servings

Tom Kha Gai Cooking Tips:

  • Chicken broth is formed from chicken bone stew. Drain the bones of the chicken and discard the primary stew. Boil back to boiling. For a more delicious add a slice of onion, celery, coriander leaves and black pepper grains.
  • This chicken broth are often stored during a freezer and lasts for 3 months.
  • The stirring of coconut milk is completed in order that coconut milk doesn't break.

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