WebDeglaze the pan with the chicken broth and add in the chili, galangal or ginger (use peeled grated root ginger, do not use powdered ginger), kaffir lime leaves, lemongrass and simmer …
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WebIngredients 2 stalks lemongrass tough outer leaves removed 1 lb boneless skinless chicken thighs 450 g 2 inch piece galangal or fresh ginger peeled and thickly sliced, 5-cm 1 small …
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In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
Tom yum and tom kha are actually quite similar, but they have a key difference that sets them pretty far apart in taste and texture. Both tom yum and tom kha gai soup have a hot and sour soup base, each usually containing a variety of vegetables, herbs, and some kind of protein. Tom kha soup has an additional ingredient, however: coconut milk.
The recipe comes from Long Grain restaurant in Camden, ME. makrut (Thai) lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces