Steps to Prepare Favorite Tom Kah Kai

Hey everyone, it's me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, How to Prepare Speedy Tom Kah Kai. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Tom Kah Kai, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tom Kah Kai delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tom Kah Kai is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tom Kah Kai estimated approx 30 minutes.

To get started with this recipe, we must first prepare a few components. You can have Tom Kah Kai using 17 ingredients and 5 steps. Here is how you can achieve it.

Classic soup recipe from Thailand. Chicken with Galangal in Coconut Milk.

Ingredients and spices that need to be Prepare to make Tom Kah Kai:

1. 100 grams chicken breast
2. 200 ml water
3. 8 slices galangal
4. 1 clove garlic
5. 1/2 onion
6. 1 stalk lemongrass (broken up and sliced into 2 cm strips)
7. 3 mushrooms cut in half (oyster if available)
8. 1 baby corn
9. 5 cherry tomatoes
10. 4 small chillies
11. 1 tbsp. Fish sauce
12. 1 tsp. Sugar
13. 2 kaffir lime leaves (torn into pieces, discard stem)
14. 1 tbsp. Lime juice
15. 1 spring onion
16. Small bunch of cilantro (chopped). Also recommend saving and smashing the root end with a knife for added aromatics
17. Small bunch of spring onion, sliced into 3 cm pieces

Instructions to make to make Tom Kah Kai

1. Prep all ingredients
2. Put coconut milk in a pan and bring to a boil. Add garlic, lemongrass and galangal and bring to a boil.
3. Add chicken (do not stir! Press chicken down to submerge and add more liquid if required). Bring back to a boil, add baby corn, onion and tomato and stir roughly once chicken is no longer surface raw. Bring back to a boil once again.
4. Add chillies, fish sauce, sugar (palm if possible) and kaffir lime leaves. Cook gently for 3 minutes.
5. Turn off the heat and add the lime juice and sprinkle with chopped spring onion and cilantro.

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