How to Make the Perfect Thai Coconut Chicken Soup
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- čas přidán 26. 07. 2024
- Tom Kha Gai literally translated as 'Boiled Galangal Chicken' is an aromatic simple fragrant soup and is perfect for a mid-week meal. Don't miss this delicious dish!
To find the recipe for this dish, click the link below!
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- How to Make the Perfect Thai Coconut Chicken Soup -
Ingredients
1 thumb sized piece galangal
2-3 chicken thighs, boneless skinless
2 lemongrass stalks
5-6 lime leaves
6-8 Thai shallots (soaking in boiling water)
400ml x coconut milk
100g button mushrooms, quartered
150ml x chicken stock
The Seasoning
Juice of 1 lime
4 large red chillies
2-3 tbsp fish sauce
Handful of coriander
1 tsp palm sugar
00:00 Introduction
00:32 Cutting & Cooking Veg
03:29 Cooking Veg
02:10 Adding Water
04:18 Add Chicken Stock
05:05 Cut Mushrooms
05:36 Add Coconut Milk
06:10 Add Seasoning
06:48 Adding toppings
07:20 Serve Up
07:45 Outro - Jak na to + styl
When I make Tom Kha I create a paste out of shallots, lemongrass, Galangal, Kaffir lime peel, garlic and Coriander. It helps make a super flavorful soup.
Sounds delicious! - Lee
This is my favorite soup of all time. Thank you so much for this treasure.
It's a hard one to beat! - Lee
Tom Kha Gai is my favourite soup - it's great comfort food
It really is! - Lee
Looks like heaven in a bowl!
Thank you, it was delicious! - Lee
Lovely.... that looks mouthwatering
I wish I had some now! - Lee
Thank you 🙏 gonna try this 👍
Hope you enjoy! - Lee
Mmmm.. Wanna try it! Thank you, Jeremy ❤
You should! - Lee
Yum yum!
This is the best!
Thank you! - Lee
Great meal idea YUMMO
Thank you! - Lee
hi THANKS,. :)
You're welcome! - Lee
Waw, that looks so good with some toasted bread. I’ve never had it before.
Can't beat soup and some simple buttered bread! - Lee
@@SchoolofWok You said it bro, soup n bread one of my favorites, especially in winter. Which has hit us right now, with full force here in Colorado.
Tom Yam is my favorite Thai soup
Tom Yum is absolutely delicious! - Lee
@@SchoolofWok Tom yam is an actual dish, I had a Tom Yam tofu and vegetable clay pot
❤❤❤
Great tutorial! Where did you purchase this induction Wok?
Thank you! You can buy one of our woks that all work on induction by following the link to our store in the description! - Lee
What becomes of the LOOOONG & large pieces of lemongrass?
Tradionally, spicy Thai soups are served poured over steamed rice. In other words, they are used to flavour the rice as a sauce.
Hey, Thai here. We don’t poured our “soups” on our rice. I think you got confused with curry which have much thicker sauce. If we’re having soup we gonna serve it in little bowl.
@@Jet_npch When I have been to Thailand - which is quite a few times, I have always been told soups are largely for flavouring rice. I once went to a Thai restaurant in London, asked for tom yum and boiled rice, poured some of the broth over the rice and ate the vegetables. The owner said that I was the only westerner she'd met that knew how to eat Thai soup.
@@Li.Siyuan haha, I guess we have different styles of eating soup and I don’t want to be mean or anything. Just people enjoy eating thai food is enough and people can enjoy food however they like.
Looks delish! Might have to make a vegetarian version.
Definitely give it a try! - Lee
Steam proof spectacles!
Lovely. But what is the difference between Tom Kha and Tom Yum?
Looks delicious but could you please describe the shallot water. Am I supposed to boil the shallots in water? For how long and how much of this water are you then adding to the soup?
You boil some water and pour it over the shallots and let them soak for around an hour or so, doesn't need to be a huge amount of water. If I remember correctly, Jeremy added all of the water to the soup - Lee
@@SchoolofWok Thanks. I'll try it
Can you use red and yellow bell peppers? The red chili peppers may be too much spice for my family.
Calorie count please?
You don't have to roast the herbs before cooking Tom Kha Gai , please cut a lemondgrass into a short pieces, bergamot leaves is the last thing to put into Tom Kha Gai and you have to tear it into a small pieces and remove its petiole before you put it into the food.
I hate the slow motion.
I used to like the channel but now I cant complete a video
Thanks for the feedback, I'll be discussing this with the team! - Lee
I would use 1/5th the amount of chicken stock.
Doing so well - until the realisation none of the aromatic additions are removed - so I'd have to fight with my soup to eat it. 😞
You can always strain it before serving - Lee
@@SchoolofWok sold! I’m on it.
Cast iron wok is sort of blasphematory. Jus'sayin'.
its no longer educational to watch its just a slow motion crammed video.
All of those whole pieces of fiber (lemongrass, galangal and kaffir) don't make for an enjoyable soup. When I (attempt) to make this next time, I think I will use those ingredients in a bouquet garni (sealed in cheesecloth). That way the" flavah" is infused without chomping into slivers of unchewable organics.
Tie them wuth a string.
You cannot use ginger instead of galangal ; period.
Dropping channel, because anyone knows galangal CANNOT be replaced by ginger .
Buh Bye! It's good to offer a substitute for people that live in places where something like galangal is not readily available.