Posted on November 17th, 2012 @ 10:10 am
Between tom yam and tom kha soups, Terry prefers the latter. I made tom kha gai before and I think he didn’t like it that much. Anyway, that was quite some time ago. Then, I felt like experimenting new recipe and found this. I must say, most recipes from Rasa Malaysia are very authentic and taste very good. Those that I don’t like just not my cup of tea. Anyway, this tom kha gai tasted yummy. My boss was very satisfied – taste like the one from the restaurant. He even commented that I could make this soup for our next party/gathering. As long as one has the necessary ingredients, making this soup is just as easy as ABC. I changed the quantity of certain ingredients to suit my taste.
Ingredients: 2 servings
100g chicken breast (cut into strips)
a handful of stripped button mushrooms
1 cup coconut milk
1 cup water
1 stalk lemongrass (cut into 3-inch lengths and pounded)
6 kaffir lime leaves (lightly bruised to release the flavor)
6 slices galangal
2 bird’s eye chilies (lightly pounded)
3 tbsp fish sauce (or to taste)
3 tbsp lime juice (or to taste)
1 tbsp chopped cilantro
Add coconut milk, water, lemongrass, galangal, chilies, kaffir lime leaves into a pot and bring it to boil. Add straw mushrooms and chicken and boil it on medium heat for a few minutes or until the chicken is cooked through. Add lime juice and fish sauce to taste. Add chopped cilantro before serving.
chicken · cooking · Europe · Germany · me · recipes · soups · Terry · Thai