Tom Kha Gai Soup (Page 2 ) | February 3, 2025
Annonce:
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After whisking in the coconut milk, return the mixture to a low simmer.
Once the chicken is thoroughly cooked and soft, add the cut breasts and simmer for another five to seven minutes.
Incorporate Mushrooms with Chilies:
Toss in the Thai chilies and cut mushrooms. To make sure the mushrooms are soft, simmer for a further three to five minutes.
Chop Some Seasoning Into the Soup:
Combine the lime juice, sugar (if using), fish sauce, and lime. Find the right balance of saltiness, acidity, and sweetness by tasting and adjusting the seasoning.
Serve:
Spoon the soup into individual bowls and top with chopped cilantro.
It goes well with steaming jasmine rice or is delicious on its own. Serve hot.
Some pointers:
Customize Heat: If you want it on the milder side, you may make it without or with the seeds removed from the chilies.
You may get a similar fragrant taste by substituting lime zest and lemon zest for kaffir lime leaves or lemongrass if you can’t locate those ingredients.
Refrigerate any leftovers for up to three days if sealed in an airtight container. Heat slowly so the flavors don’t fade.
Savor this beloved Thai soup—Tom Kha Gai Soup—while it’s hot, creamy, and tangy! 🌿🍲😊

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