All Thailand Experiences Learning to Cook
Thai Chicken and Galangal Coconut Cream Soup
"Tom Kha Gai"
Delicious Thai food should be a wonderful experience while on tour in Thiland. Thai food cooking class are available every where in Thailand. If you Love Thai food it would be a good idea to add a cooking class to your itinerary. Here are the list of dishes, click on the dish you would like to learn how to cook for the recipe and to see the on line video
March 4th 2014 - All Thailand Experiences has been selected for the 2013 United States Excellence Award amongst all its peers and competitors by the US Institute for Excellence in Commerce (USIEC).
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Green Curry with Chicken
Chicken and Galangal Coconut Cream Soup
Thai Stir Fried Chicken with Chilies and Holy Basil
Chicken and Galangal Coconut Cream Soup doesn't take long
to cook. You can replace the chicken with any meat or seafood. Now you
can learn to cook this dish at home using the online video. In
the online video you will be taught by Chef Chanrat Karatna, nickname
his staff not only how to cook Thai Fried noodles but about the ingredients.
Copy the recipe below then watch the Chicken and Galangal Coconut Cream Soup video
Thai Chicken and Galangal Coconut Cream Soup Tom Kha Gai
¾ cup chicken stock or plain water
200g chicken breast (skinned)
10g thinly sliced fresh young galangal
½ cup coconut cream
¾ cup coconut milk
6g kaffir lime leaves, stem removed and torn
10g red shallots. peeled
40g straw mushrooms sliced, substitute with chanterelles or oysters mushrooms torn
10 grams or 1 stalk of lemon grass bruised and sliced into 1 inch lengths
1 tbsp coriander or cilantro leaves
1 coriander root scraped
1 - 2 tbsp lime juice
1 - 2 tbsp Thai fish sauce
10g red bird's eye chilies
In a sauce pan, combine stock or water with coconut cream and coconut milk. Boil over high heat. Add the galangal, lemongrass, red shallots, chilies, coriander root and mushrooms.
Add the chicken and simmer until tender. Add the kaffir lime leaves, fish sauce and lime juice and continue simmering until fragrant. Remove from heat and transfer to the serving bowl. Garnish with fresh coriander and serve.
The soup should be rich and creamy, salty, sour and spicy.