The Best Thai Tom Kha Soup Recipe

Tom Kha Gai - Thai chicken coconut soup aromatic of lemongrass, lime kaffir leaves and galangal, gives you a refreshing aftertaste with a creamy taste from coconut.

Step: 1

Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.

Step: 2

Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

Per Serving: 452 calories; protein 23g; carbohydrates 13g; fat 36.2g; cholesterol 69mg; sodium 243.8mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.