📷 , CC BY 2.0 · via Wikimedia CommonsSopa · Tailândia · Bangkok
Tom Kha Gai (Coconut Chicken Soup) 🥥
Where tom yum is a drumroll, tom kha gai is the velvet behind it: coconut milk gentled with smashed galangal, bruised lemongrass and kaffir lime leaf into a fragrant white broth, holding chicken, straw mushrooms and cherry tomatoes. Fish sauce brings the salt, lime juice the lift, and a swirl of chili oil the heat — added off the boil so the coconut never splits. Thais pour it over rice; you should too. The golden rule: never let a coconut soup boil hard again once the lime is in.
Modo de preparo
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1
Bring the coconut milk and stock to a bare simmer in a pot — a lazy bubble, not a rolling boil.
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2
Add galangal, lemongrass and lime leaves and infuse 5 minutes until the kitchen smells of Bangkok.
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3
Slide in the chicken and mushrooms; simmer gently 8-10 minutes until the chicken is cooked and the mushrooms have given up their water.
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4
Add cherry tomatoes, fish sauce and palm sugar; warm through 1 minute.
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5
Take the pot off the heat, then stir in lime juice and smashed chilies — this ordering keeps the broth smooth, never split.
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6
Taste for the salty-sour balance and adjust; ladle into bowls, garnish with spring onion and coriander, and finish with a few drops of chili oil if you want the restaurant look.
Receitas relacionadas
Pad thai de Banguecoque 🍤
Massa de arroz no wok com tamarindo, açúcar de palma e amendoim.
Bangkok Green Curry 🍛
A fragrant green curry with coconut milk, Thai basil and tender chicken.
Bangkok Mango Sticky Rice 🥭
Steamed glutinous rice dressed in salty-sweet coconut cream, plated with ripe mango and crispy mung beans.
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