Cook Along at The Thai Ambassador’s Residence in Ottawa EP 4 : Tom Kha Gai (Thai Chicken Coconut Soup)

Cook Along at The Thai Ambassador’s Residence in Ottawa EP 4 : Tom Kha Gai (Thai Chicken Coconut Soup)

วันที่นำเข้าข้อมูล 26 Sep 2021

วันที่ปรับปรุงข้อมูล 26 Sep 2021

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To celebrate the 60th Anniversary of Diplomatic Relations between Thailand & Canada, the Royal Thai Embassy in Ottawa presents "Cook Along at The Thai Ambassador’s Residence in Ottawa"
 
EP. 4: Tom Kha Gai (Thai Chicken Coconut Soup)
 
Ingredients:
• 250 grams of chicken thigh
• 200 grams of oyster mushroom
• 10-15 slices of peeled young galangal
• 1 stalk of lemongrass
• 5 kaffir lime leaves
• 5-10 bird’s eye chilies as preferred
• 50 grams of shallot
• 30 grams of spring onion
• 30 grams of coriander or cilantro
• 400 milliliters of water
• 300 milliliters of coconut milk
• 1⅓ tbsp of lime juice
• 1 tsp of salt
• 1⅓ tbsp of Thai fish sauce
• ½ tsp of refined sugar
 
Preparation:
• Slice the chicken thighs into pieces
• Chop the corianders and the spring onions
• Pound the lemongrass and cut into short pieces
• Pound the bird’s eye chilies
• Dice the shallots
• Slice the galangals
• Tear the kaffir lime leaves in half
• Cut the oyster mushrooms into bite-size pieces
 
Instructions:
• Add water into a saucepan and turn on high heat
• Add the galangals, lemongrass and kaffir lime leaves
• Add the shallots and chilies.
• When the soup is boiled, add chicken, and salt
• Add the oyster mushrooms and let the mushrooms cook
• Turn the heat down to medium, add the coconut milk and let it boil
• Add fish sauce, sugar, spring onions, and coriander
• Turn off the heat and add the lime juice

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