Authentic tom kha gai recipe ( )

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Rating: 4.0; Vote: 1

In this tom kha gai recipe ) you'll learn how to make the authentic Thai version. Here's the full recipe: Tom kha gai ) is a very popular Thai dish, and you can find it in Thailand at everywhere from nice restaurant to street food rice and curry stalls. The base of this Thai soup / curry, is coconut milk, so it has a rich and creamy flavor. Though it would often be listed as a soup, in my opinion tom kha gai ) is more of a curry due to the way in which it's eaten. It's served in a bowl along with plate of rice on the side, and it's usually scooped by spoon by spoon onto the rice and eaten bite by bite. In Thailand, most of the time it's eaten along with a full spread of Thai dishes to make a complete meal of well rounded flavors. This tom kha gai recipe ) is actually quite easy to cook, as long as you have all the ingredients on hand - it also only takes about 30 minutes to prepare. I'm cooking this recipe in Thailand, but when I was in the US a few month before, I noticed all of the ingredients to make tom kha gai ) are available at Asian supermarkets. So if you live outside of Thailand, and if you have an Asian supermarket you can shop at, you should have no trouble getting these things. The biggest is the fresh coconut milk, which is best when freshly squeezed, but you can also use cans of coconut milk or cream if that's all you can. Other than coconut milk, here's the full list of ingredients you'll need to cook this tom kha gai recipe ): 400 grams (I used 2 chicken breasts) 6 cups coconut milk (If you use a can of coconut milk, you might want to mix equal ratios of coconut milk to water, in order to tone it down so it's not too thick or too rich) 1 thumb chunk of galangal 3 stalks of lemongrass 1 big white onion (or 2 small white onions) 2 tomatoes 6 kaffir lime leaves 200 grams of oyster mushrooms (I used 2 big handfuls) 5 - 10 Thai chilies teaspoon salt (to taste) 4 tablespoons of lime juice small bunch of cilantro Once you have all the ingredients ready, you basically boil them all in coconut milk for about 10 minutes, turn off the heat, add in the cilantro and lime juice, and scoop it into a bowl to consume (ok there are a few other steps to make this, but that's why I made this tom kha gai recipe video. Tom kha gai ) is not meant to be an overly spicy Thai dish, like some can be. Instead, it's a Thai dish that focuses on the flavor of the coconut milk and the fresh ingredients. That being said, the recipe does include some Thai bird chilies, and I would recommend adding anywhere from 5 - 10 depending on how spicy you'd like it. However, that being said, it's supposed to be a mild dish. This recipe is simple to make, it doesn't take too many ingredients, and the flavors are well rounded and tasty. Make tom kha gai for your friends and family and they are sure to love it. Try this recipe out, let me know what you think in the comments below, and thank you for watching
Date: 2019-08-19

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Comments and reviews: 10

Julian Munoz
WOW I don't know how to cook, but after having this soup in a restaurant that I've been going to for 20 years, I found your recipe and decided to try & tackle it. Boy am I glad I did. The only thing I did different was add a can of bamboo shoots. The ratios of canned coconut milk that I used was 3 cans of coconut milk, and 1 1/2 cans of water. This recipe is just as tasty as the one I've had for 20 years, if not better Thank you so much for posting this recipe. I'll now be looking at oher recipes you have
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Mark M
I will make this version of soup. I am curious, though, as most Tom Kha Gai I've had used some type of chili paste, yet this uses chilies only. Also, I guess I've always had the coconut milk thinned with chicken stock. I love coconut milk, but I don't want it excessively rich. Here in the U. S, there is a store called Whole Foods which sells the best canned coconut milk I've had (I've tried 'em all. It is rich and creamy, but I will definitely thin it down. Yum
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Olive Calvo
i grew up in thailand and thai was my first language, naturally, my taste bud is very thai. my family left thailand when i was 8 years old and had to go back to our country which is philippines. I hiope you could teach me or show a video of how to make PLA TU (i hope i spelled it right) its like a smoked fish with bent head sort of dimsum steamer. I would truly be grateful if you could do this. thanks in advance.
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schlag sahne
tried making it after a friend of mine made it (it was heaven by the way) I didn't have any oyster mushrooms but had some shiitake and so i put those in but it doesn't go that well as it feels weird in your mouth (i don't know, a bit slimy? i guess. So don't try it with shiitake. Enoki mushrooms that i put in there together with shiitake was awesome tho. Anyways, awesome recipe and video
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Jaesen Dungca
A little tip, don't leave your coconut milk coz it will curdle. Continue stiring until it boil/heat totally. Another thing, chop/prepare all your ingredients before you start cooking so you will not forget anything or you'll not cram when cooking and waiting for the coconut cream to boil. Lastly, use different chopping board for meat and veggies. #NoToCrossContamination
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Vivienne Monti
Hi Mark, you listed in the recipe: 6 cups coconut milk (If you use a can of coconut milk, you might want to mix equal ratios of coconut milk to water, in order to tone it down so its not too thick or too rich)If I use can coconut milk, should i use 3 cups and mix with 3 cups of water? Or i use 6 cups and mix with 6 cups of water? then I'll have 12 cups of liquid.
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TheLegacy909
Hi mark, every movie you make really makes me mouthwatering so much I've seen alot of progress to all your movies, compared to some years ago when you started. Every time, well detailed and very informative. I really enjoy the eatingthaifood series aswell. Keep up the good work, and offcourse, thumbs up for your wife for the filming Friendly greetings from Belgium
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Christine Kelly-Boyd
Mark, Thank you so much I had no idea this was so easy and quick to make I am beyond excited to make this and other recipes of yours One question, I make chicken bone broth (unsalted) and was thinking of using that to thin out the coconut cream instead of plain water. What do you think? Thanks again
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Veronica Anne
This my wife's absolute favorite Thai dish, thank you for the recipe. I have made it once before with success but looking forward to pleasing her taste buds with your recipe. Living in the states galangal is not a common ingredient, is ginger a fair substitute, should I change the ratio?
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a7xvtl69
I hate your this-is-so-delicious face so much that I want to punch it, but man can you get down in the kitchen. That soup looks amazing. I love Tom Kha Gai, but I go somewhere locally where they dont put onion, or at least I never get chunks of onion. Is onion a must for the dish?
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