Gooey rice
Thus, rice is boiled in Thailand. It is eaten as an accompaniment to any meal, along with any dishes - from eggs and meat to soups and vegetables. In addition,…

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Thai Chicken Curry
INGREDIENTS 400 ml coconut milk 200 ml chicken stock 2 tbsp. l thai green curry paste 4 skinless chicken breast fillets, total 600 g (cut into strips) 350 g of…

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Tom Ka, Thai Coconut Chicken Soup
INGREDIENTS 300 g chicken breast fillet 1 liter of chicken stock 150 ml coconut milk 2 medium stems of lemon sorghum 4–5 cm of fresh galangal or ginger root 2…

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Tom Ka, Thai Coconut Chicken Soup

INGREDIENTS
300 g chicken breast fillet
1 liter of chicken stock
150 ml coconut milk
2 medium stems of lemon sorghum
4–5 cm of fresh galangal or ginger root
2 cloves of garlic
2 small hot red chili peppers
4–5 Kaffir lime leaves
1 tbsp. l corn starch
1-2 tsp fish sauce us pla
1-2 limes
2 stalks of green onions and a small bunch of cilantro for serving
STEP-BY-STEP COOKING RECIPE
Put the chicken fillet in a boiling broth, bring to a boil, remove the foam. Reduce the heat to a minimum, cook for 10 minutes, close the lid, let stand in the broth, 40-60 minutes. Then take out, cut into small slices. Strain the broth.

For lemon sorghum, remove the external dry leaves, cut off the upper part, leaving a piece with a bottom length of 5-6 cm. Slightly crush the stems by tapping them with a pestle, a meat hammer or the handle of a heavy knife.

Kalgan (ginger) cut into circles, crush. Crush the garlic without peeling. Cut the chili peppers into quarters along (if you like spicy, leave the seeds). Remove the stems from the cilantro. Chop green onions into small pieces.

Put lemon sorghum, lime leaves, galangal (ginger), garlic and chili in the broth. Add fish sauce, bring to a boil, cook over low heat for 5 minutes. Pour in coconut milk, bring to a boil again. The resulting broth, if desired, can be filtered.

Combine corn starch with 1 tbsp. l pour cold water into the soup, stirring constantly. Cook until slightly thickened, 2-3 minutes. Put pieces of chicken in the soup, warm, add lime mugs, cilantro leaves and green onions, serve immediately with quarters of lime, which everyone will squeeze out on his own plate.

  1. Deli tip
    Fresh lime leaves are not so easy to buy from us. If unsuccessful, use dried and / or zest of a well-washed brush of lime.
    OWNER NOTICE
    If you have ever traveled to Thailand, you must have stayed there in a state of relaxation, replaced by delight – and vice versa. This is an amazing country, and they know how to cook and what to eat so that your body feels good in the heat. As practice shows, even in our harsh climatic conditions, the body responds perfectly to Thai cuisine!
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Tom Ka, Thai Coconut Chicken Soup
INGREDIENTS 300 g chicken breast fillet 1 liter of chicken stock 150 ml coconut milk 2 medium stems of lemon sorghum 4–5 cm of fresh galangal or ginger root 2…

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Tom Ka, Thai Coconut Chicken Soup
INGREDIENTS 300 g chicken breast fillet 1 liter of chicken stock 150 ml coconut milk 2 medium stems of lemon sorghum 4–5 cm of fresh galangal or ginger root 2…

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