Tom Kha Gai Recipe
Ingredients for 6 portions
2 tin / n coconut milk
¼ liter chicken stock
5 stalks lemon grass
7 cm galangal, peeled, sliced
3 chili pepper (s), whole, red
3 tablespoons fish sauce
8 kaffir lime leaves (Bai Magrood)
400 g chicken breasts, cut into small cubes or strips
150 g mushrooms, quartered (or fresh straw mushrooms)
2 lime (s), the juice
Fish sauce, to taste
1 tsp palm sugar, maybe a little more (or refined sugar)
For the garnish:
Coriander, plenty
5 spring onion (s) (Thai), in 2 cm long pieces
2 Chili pepper (s), red, no cut cores into thin strips
Recipe
The lemon grass into 4 cm long pieces and pat lightly with the back of a knife. Bring the broth and half the coconut milk to a boil, and add the lemon grass, galangal to the Magroodblätter and chilli, season with fish sauce and simmer for 10 minutes.
Stir in the mushrooms and cook another 5 minutes, then the chicken and cook for few minutes over a low flame, it must remain soft.
Add the remaining coconut milk and season with lime juice, sugar and fish sauce. In bowls and garnish chili strips, spring onions and coriander.
The soup should taste slightly salty, sour and fresh.
Variations:
Diced chicken meat by 500 fish fillets, or substitute 500g mushrooms.
A suitable fish to saltwater fish with firm flesh and perch or catfish, if you prefer a more delicate fish taste.
Note:
Lemon grass, galangal and Magrood are condiments and not be eaten. Anyone who wants to spare the separation during the meal, they fish with a slotted spoon in the soup before the mushrooms are added.
Working time: 30 minutes
Difficulty: Normal
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2 comments | tags: Asia, easy cooked refined or economic, Fast, Soup, special, Thailand | posted in Thai Food Recipes
May 9 2011
Thai pork salad Recipe
Ingredients for 4 portions
500 g minced lean pork
10 tablespoons lime juice
3 shallots (s) (Thai)
3 spring onion (s) (Thai)
5 stalks of mint, fresh
2 sprigs fresh coriander
3 tablespoons rice, ground roasted (rice meal)
3 tablespoons fish sauce
1 tablespoon soy sauce, light
3 chili pepper (s), fresh red Thai
1 pinch of palm sugar or brown sugar
The meat with the lime juice mix and let stand for 10 minutes.
Shallots cut into finer columns. Cut from the mint and coriander leaves coarsely. The spring onions with the green cut a slight angle into slices.
Without wok heat oil, add the minced meat and cook, stirring about 5 minutes. Warm to cool.
The minced meat with fried rice and the ingredients mixed. Serve immediately.
Note: There are many variants of Larp Moo, with coriander or finely sliced kaffir lime leaves and and and ..
But you should not give up the ground roasted rice, he is a special bite in the salad.
If you do not rankommt of Thai shallots or green onions, this can be naturally replaced by European ones. Then take only half of them because they like all Thai vegetables are much smaller than ours.
Working time: 30 minutes
Level of difficulty: simple
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