TOM GAI KAA ONN (CHICKEN COCONUT CREAM SOUP)
Steps:
- Using a mortar and pestle, pound half of the galangal with the garlic into a paste. One at a time, add the cilantro stems and roots, miced lemongrass, ground peppercorns, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into a fine paste. Set aside, or transfer to a jar with a tight-fitting lid and refrigerate.
- In a 4-quart saucepan, bring the coconut cream and milk to a gentle boil over medium heat. Do not overheat or it will curdle. Add the galangal paste and stir well, then add the chicken and bring to a boil. Add the kaffir lime leaves, lemongrass stalks, sea salt, fish sauce, the remaining galangal and the chiles, cover, and simmer over medium-low heat for about 45 minutes, until the chicken is completely cooked.
- Transfer to a serving bowl, garnish with the cilantro sprigs, and serve with the lime wedges.
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Aina Ogunsakin
[email protected]This soup is delicious and easy to make. I will definitely be making it again.
Nokukhanya Nhlabathi
[email protected]This soup is a great way to warm up on a cold day. It's also a great way to use up leftover chicken.
Hirusha Prabhat
[email protected]This soup is a great make-ahead meal. You can easily double the recipe and freeze half for later.
Md limon Ahmed
[email protected]I love that this soup is made with all natural ingredients. It's a great way to get your daily dose of fruits and vegetables.
deb Mynett
[email protected]This soup is a great way to use up leftover chicken. It's also a healthy and affordable meal.
NPL RD GAMING
[email protected]Overall, I was disappointed with this recipe. I would not recommend it.
Christiaan Groenewaldt
[email protected]The chicken was a bit tough. I would recommend using boneless, skinless chicken breasts or thighs instead.
Eric Phillips
[email protected]The soup was too watery for my taste. I would recommend simmering it for longer to reduce the liquid.
huma Saqib
[email protected]I found this soup to be a bit bland. I added some extra ginger and lemongrass to give it more flavor.
Umair Raza Danish1
[email protected]This soup is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili pepper if you don't like spicy food.
Moses Dave
[email protected]I followed the recipe exactly and the soup turned out perfect. I will definitely be making this again.
Raja Manii
[email protected]This is the best Tom Gai Kaa soup I've ever had. It's so creamy and delicious.
Dani Mikel
[email protected]This soup is so flavorful and comforting. I love the combination of chicken, coconut milk, and lemongrass.
Tyron Smit
[email protected]I've made this soup several times and it never disappoints. It's the perfect soup for a quick and easy weeknight meal.
Jackie Garcia
[email protected]This is my new favorite soup recipe. It's so easy to make and it's always a crowd-pleaser.
Joe Vargas
[email protected]I made this soup for a potluck and it was a huge success. Everyone raved about how delicious it was.
Tshegofatso Malobola
[email protected]This soup was a hit with my family! Even my picky kids loved it. The chicken was tender and juicy, and the vegetables were perfectly cooked.
Asif Masood
[email protected]I'm not usually a fan of coconut milk in savory dishes, but it really works in this soup. It adds a subtle sweetness and creaminess that balances out the spiciness of the ginger and lemongrass.
Nicole
[email protected]This Tom Gai Kaa soup is the perfect comfort food for a chilly day. It's so flavorful and creamy, with just the right amount of spice. I especially love the addition of coconut cream, which gives it a rich and decadent flavor.