Tom Kha Gai (Thai Coconut Soup with Chicken) is something that I always love. I like it even better than Tom Yum Kung. It is however a little difficult to replicate when living in a place where exotic ingredients are rather difficult to get. This recipe is delicious and easy enough to satisfy my crave for Tom Kha Gai. My friend Ms. Claudia Lee Kimura recommended me this recipe and suggested to cook with shrimps, and ever since then, I always make this coconut broth dish with shrimps!
|INGREDIENTS (4 SERVINGS)|
|Shrimps||7oz / 200g|
|[A] Minced Ginger||3 Tablespoons|
|[A] Minced Garlic||1 Tablespoons|
|[A] Red Pepper Flakes||1 Teaspoon|
|[A] Lemongrass stalk||2|
|Dry White Wine||⅔ Cup / 150ml|
|[B] Coconut Milk||1⅔ Cups / 400ml|
|[B] Chicken Broth||2 Cups / 500ml|
|[B] Light Brown Sugar||1 Tablespoon|
|[B] Fish Sauce||1 Tablespoon|
- Remove the heads and shells of the shrimps.
- Slice the onion and carrot.
- Cut the lemongrass shorter (about 8cm) and use the handle of a knife or a wooden spatula to flatten (bruise) the lemongrass stalks.
- Heat some oil (I recommend coconut oil) in a shallow pot on medium heat, cook the onions until it becomes translucent.
- Add the carrots and the [A] ingredients to the pot and cook briefly for about 3 minutes.
- Pour the white wine into the pot, and simmer until reduced for about 3 minutes under low heat.
- Add [B] ingredients to the pot and stir well. When it comes to a boil, pour the shrimps in and cook for 8 minutes under medium-low heat.
- Remove the lemongrass stalks and serve with steamed rice.
Recipe adapted from [Tasty]