Andrews Tom Kha Gai Recipes
ANDREW'S TOM KHA GAI
Inspired from a mix of various recipes and videos found online. Goes great with a bowl of rice!
Provided by Andrew Liu
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Bring chicken stock to a boil in a saucepan; add lemon grass, galangal, cilantro, green onion, and kaffir lime leaves. Stir, reduce heat, and simmer for 5 minutes.
- Mix chicken, fish sauce, sugar, and red pepper flakes into stock mixture; stir and simmer for 5 minutes. Add coconut milk, shiitake mushrooms, and cremini mushrooms; stir and simmer for 5 minutes.
Nutrition Facts : Calories 706.8 calories, Carbohydrate 16.8 g, Cholesterol 132.7 mg, Fat 47.8 g, Fiber 4.2 g, Protein 55.3 g, SaturatedFat 38.7 g, Sodium 1534.6 mg, Sugar 3.9 g
TRADITIONAL TOM YUM KUNG
Steps:
- Gather ingredients.
- Place the stock in a large pot over high heat. Add the minced makrut lime leaves, minced lemongrass, and any leftover lemongrass stalks if you're using fresh lemongrass. Bring to a boil.
- When the soup reaches a bubbling boil, reduce the heat to medium or a steady simmer. Add the garlic, galangal, chile, mushrooms, lime juice, fish sauce, soy sauce, and sugar. Simmer for 3 minutes, stirring occasionally.
- Add the shrimp and any other vegetables, if using. Simmer until shrimp are pink and plump, about 3 minutes. Remove and discard any lemongrass stalks, if used.
- Reduce the heat to medium-low and add the coconut milk or evaporated milk, if using. Taste-test the soup, looking for a balance of salty, sour, and spicy. If not salty or flavorful enough, add 1 additional tablespoon of fish sauce or soy sauce. If too sour, add more sugar. If too spicy and/or salty, add another squeeze of lime juice.
- Ladle the soup into bowls and serve topped with a generous sprinkling of fresh cilantro leaves.
Nutrition Facts : Calories 209 kcal, Carbohydrate 27 g, Cholesterol 43 mg, Fiber 1 g, Protein 15 g, SaturatedFat 1 g, Sodium 1597 mg, Sugar 8 g, Fat 5 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
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- Using the back of a knife, lightly smash the lemongrass on a cutting board. Cut the lemongrass into 1-inch pieces, and add to a large stockpot.
- Add lemongrass, ginger, fresh lime juice (or kaffir lime leaves), chicken broth, and the white parts of the green onions to the stockpot, and stir to combine. Bring to a boil over high heat.
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