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Before you jump to Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤 recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.
Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it looks like we all recognize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living more green we won’t be able to correct the problems of the environment. This must happen soon and living in methods more friendly to the environment should become a goal for every individual family. Here are a few tips that can help you save energy, primarily by making your cooking area more green.
Refrigerators and freezers use a lot of electricity, particularly if they are not operating as economically as they should. In case you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and 0F. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.
From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably uncomplicated to live green, after all. A lot of it really is basically making use of common sense.
We hope you got insight from reading it, now let’s go back to tom kha gai (coconut chicken soup) 泰式椰奶鸡汤 recipe. You can have tom kha gai (coconut chicken soup) 泰式椰奶鸡汤 using 15 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤:
- Get 16 oz chicken stock(homemade preferably)
- Use 150 ml thai coconut milk
- Use 1 cup chicken breast (any parts are great)
- Prepare 1/4 cup sliced galangal rinds
- Use 1 fresh lemongrass (only the bottom part)
- Use 5 kafir lime leaves (fresh or dried)
- You need 2 cups oyster mushroom
- Get 1 medium size tomato
- Get 1 cup any summer squash
- Take 12 cilantro
- Provide 2 sprig Thai basil
- Prepare 1 tsp palm sugar
- Prepare 1 lime juice
- Use 2 dried chilies (optional)
- Prepare to taste Fish sauce
Steps to make Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤:
- In a sauce pan, heat up chicken stock and coconut milk. Add galangal, mashed lemongrass, kafir lime leaves, dried chilies to infuse for about 10~15 minutes. Add water if the soup stock evaporate too much.
- If you are using any parts of chicken that's not the breast. Please add it in the very beginning to cook with all other herbs.
- Once you smell great aroma from the stock and see the coconut milk begins to separate (a great sigh to tell the quality of the coconut milk). Add sliced tomato, summer squash and mushroom. Cook for about 3 minutes until soft.
- Season with palm sugar and fish sauce. Taste as you adjust the seasoning.
- Turn off the heat and add the lime juice. Serve in a big nice bowl and top with finishing herbs, cilantro and thai Basil. Enjoy with a bowl of sprouted brown rice.
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