Can someone give me the recipe for a divine Tom Ka Gai soup ??!!?

Question

Can someone give me the recipe for a divine Tom Ka Gai soup ??!!?

Answer 1

Hey??? I don't use a recipe anymore so I'd have to take some time (sorry) but none of these recipes mention the most necessary ingredient which is GALANGA root - not ginger...the basics flavorings must include:coconut milk, galanga, shrimp paste or if you use Thai green chile sauce its in it, Kefir lime leaves, lemon grass, shrooms, cilantro and a good chicken stock!!!

What with this ginger business? This is Thai food. Any Thai cooks out there?

Answer 2

This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms),

flavored with the very unique flavor of galangal ("kha" in Thai) which creates a heavenly taste

when combined with hot chile peppers, coconut milk, lime leaves and lemongrass.

Ingredients

16 fluid ounces soup broth (chicken stock)

4-5 kaffir lime leaves, shredded

4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor

1 inch cube (or a bit more) galangal sliced thinly.

4 tablespoons fish sauce

2 tablespoons lime juice

4 oz chicken breast cut into smallish bite sized pieces

5 fluid ounces coconut milk

small red Thai chile peppers, slightly crushed (to taste)

coriander (cilantro) leaves to garnish.

Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to

as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend

by the chili peppers. We suggest about 8-12 chili peppers for this recipe.

Method

Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly,

bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil,

lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).

Enjoy!

Not really intended to be eaten as a separate course, we like it served ladled over a bowl of steamed

Thai jasmine rice. This quantity serves 4 with other food, but is probably only enough for two if eaten

separately.

Answer 3

Not very sure, but I saw some good soup recipes at http://www.highclassrecipes.com

Good luck.

Answer 4

INGREDIENTS

3/4 pound boneless, skinless chicken meat

3 tablespoons vegetable oil

2 (14 ounce) cans coconut milk

2 cups water

2 tablespoons minced fresh ginger root

4 tablespoons fish sauce

1/4 cup fresh lime juice

1/4 tablespoon cayenne pepper

1/2 teaspoon ground turmeric

2 tablespoons thinly sliced green onion

1 tablespoon chopped fresh cilantro

DIRECTIONS

Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.

In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.

Sprinkle with scallions and fresh cilantro and serve steaming hot.

Answer 5

...Tom Ka Gai Soup...

INGREDIENTS

3/4 pound boneless, skinless chicken meat

3 tablespoons vegetable oil

2 (14 ounce) cans coconut milk

2 cups water

2 tablespoons minced fresh ginger root

4 tablespoons fish sauce

1/4 cup fresh lime juice

1/4 tablespoon cayenne pepper

1/2 teaspoon ground turmeric

2 tablespoons thinly sliced green onion

1 tablespoon chopped fresh cilantro

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DIRECTIONS

Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.

In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.

Sprinkle with scallions and fresh cilantro and serve steaming hot.