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FARM TO TABLE – TOM KHA GAI

Insights from KurSpa Posted March, 2018 Farm to Table | October 10, 2015

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. Ingredients...

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.

Ingredients

  • 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.

Instructions


-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!

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.

Ingredients

  • 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.

Instructions


-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!

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