Step-by-Step Guide to Make Any-night-of-the-week Chicken in coconut soup with galangal and chillies (Tom Kha Gai)

Chicken in coconut soup with galangal and chillies (Tom Kha Gai).

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, chicken in coconut soup with galangal and chillies (tom kha gai). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken in coconut soup with galangal and chillies (Tom Kha Gai) is one of the most well liked of current trending foods on earth. It's easy, it's quick, it tastes yummy. It is enjoyed by millions daily. They're nice and they look wonderful. Chicken in coconut soup with galangal and chillies (Tom Kha Gai) is something which I've loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have chicken in coconut soup with galangal and chillies (tom kha gai) using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken in coconut soup with galangal and chillies (Tom Kha Gai):

1. {Prepare of chicken.
2. {Take of coconut milk.
3. {Get of Chicken stock.
4. {Prepare of rhizome of galangal (or 3 Tsp Galangal paste).
5. {Get of lemon grass (cut to 3 fingers long pieces and bruise them).
6. {Take of shallots (bruise them).
7. {Get of Kaffir Lime leaves.
8. {Get of Tamarind paste.
9. {Take of Demerara sugar.
10. {Make ready of salt.
11. {Get of fish sauce.
12. {Take of Lime (Half large Lime).
13. {Prepare of bird eyes chillies (up to your taste).
14. {Make ready of dried chillies (you don't need to put this, if you don't have).
15. {Take of Coriander for garnish.

Steps to make Chicken in coconut soup with galangal and chillies (Tom Kha Gai):

1. Toast some dried chillies with a little oil in another pot that we will make the Tom Kha soup in. Take out the toasted dried chillies. Leave them on the side. We will use these dried chillies to garnish at the end..
2. Boil chicken stock with galangal, lemon grass, shallots and a pinch of salt in to the pot. Once it’s boiling, put chicken. Then simmer with the medium heat. Don't stir them..
3. Add 3/4 coconut milk and then bring it up to the boil..
4. Stir them, then add tomatoes, mushroom, chopped chillies, the rest of coconut milk, sugar and tamarind paste. Stir them and bring it up to the boil..
5. Add kaffir lime leaves, Turn off the heat and add fish sauce and lime juice. Mix them and taste it and add more salt, chillies or lime (up to your taste)..
6. Add back toasted dried chillies and garnish with coriander..

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