TOM KHA GAI
With November we offer a main course that will warm up your heart with flavors from Thailand.
Tom Kha Gai is a soup entree to be eaten with rice or pasta.
First up, cook your favorite pasta and protein with this dish.
- 4 large cans coconut milk*
- 3l water
- 3l veg stock
- 400g galangal root
- 8 stalks of lemongrass
- 300g Mirin
- 150g Rice Vinegar
- 8 big white onion
- 2 tomatoes
- 100g kaffir lime leaves squeezed
- 1kg mushrooms most likely Shimeji
- 10 Thai chilies
- 100g lime juice
- small bunch of cilantro
* Depending on your preferences you can reduce the amount of coconut milk and replace it with vegetable stock.
-Chop the galangal root in smaller pieces
-Take off the outside skin layers from the lemongrass and smash the lemongrass with a pan or meat pounder
-Heat up the coconut milk, lemongrass, lime leaves and galangal and let it simmer for an hour and transfer the flavour to the coconut milk
-Chop and sauté the mushrooms & onions until brown, take the mushrooms out and keep on the side
-Add water and veg stock in the pan and reduce
-Strain coconut milk in the pan
-Add chili, tomato, mirin and ice vinegar
Reduce the liquid until it becomes a rich, creamy sauce
Season to your tastes with lime juice, salt & pepper
Use fresh cilantro as a display across the ‘soup’ for finishing the dish
Add sauteed mushrooms to your favourite rice or pasta served in a bowl then ladle in the ‘soup’ and enjoy!