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Tom Kai Gai Recipe

  • 5servings
  • 90minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Copper, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoons soybean or vegetable oil

  2. 1 medium onion ,minced

  3. 1 clove garlic clove , minced

  4. 1 stalk lemongrass ,

  5. 1/4 " slices

  6. 2 tsp. Thai red curry paste

  7. six 1/8" slices galangal or ginger

  8. 3 kaffir lime leaves

  9. 4 cups chicken stock

  10. 3/4 pound chicken breast , sliced into thin strips

  11. 2 cups of oriental mushrooms (straw, shitake)

  12. 1 2/3 cups of unsweetened coconut milk

  13. red spicy peppers , sideways sliced (optional, to taste)

  14. 3 scallions , thinly sliced

  15. juice from 2 limes

  16. 2 tablespoons Thai fish sauce

  17. 1/4 cup minced cilantro

Instructions Jump to Ingredients ↑

  1. In a medium heavy saucepan saute the oil, garlic and onion until becoming transparent.

  2. Stir in the lemongrass, curry paste, galangal (ginger) and lime leaves and continue stiring for 3-4 minutes..

  3. Add the chicken stock and bring to a boil then reduce the heat to medium and cook for 15 minutes.

  4. Add the mushrooms, then turn it off for 30 minutes to an hour to let the flavors meld a bit and allow the mushrooms to soak in the flavor.

  5. Heat the soup back up, add the coconut milk, chicken, mushrooms, peppers, and scallions. Cook for about 5 minutes or just until the chicken is cooked. Add the fish sauce and lime juice.

  6. You can either take out the flavor items that you won't eat (galangal, ginger, lime leaves, lemongrass), or leave it in to be take out by those enjoying the soup.

  7. Sprinkle in some cilantro and serve! Enjoy.

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