Chicken Boiled with Galangal in Coconut Milk (Tom Ka Kai) Thai Food

Thai Food INGREDIENTS:

chicken meat 300 grams

thin slices of young galangal 1/2 cup

lemon grass stem, cut into slices 1

kaffir lime leaves , torn into pieces 5

small hot chillies, broken open 5-6

shallots, crushed 5

coconut cream 1 cup

coconut milk 2.5 cups

lime juice 3 tbsp

fish sauce 2 tbsp

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Thai Food PREPARATION:

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1. Wash the chick and cut in into thin slices.

2. Bring the coconut milk to a boil and add the galangal, lemon grass, shallot, and kaffir lime leaves. Add the chicken, salt and simmer slowly over low heat. When the chicken is done, pourbthe coconut cream onto the soup, stir gently, and when the soup returns to aboil,turn off the heat.

3. Add the fish sauce, lime juice, and chilies, transfer to a bowl, and serve hot.

Thai Chicken Green Curry (Gaeng Kiao Wan Kai) Thai Food

Thai Food INGREDIENTS:
chicken 1 cup
coconut thick cream 1 cup
coconut milk 3 cups

pepper 3 coriander roots1 tsp.

fish sauce 2 cloves garlic4 tbsp.

crisp eggplant 1/3 cup

sweet basil 1/3 cup

red chili peppers (cut diagonally) 4

sliced diagonally galingale 1/2 cup

green chili peppers (more or less as you prefer) 25

coriander seed 1 tbsp.

cumin powder 1 tbsp.

dried peppers 10

red onions5

cloves garlic 3

minced galangal 2 tsp.

salt 1 tsp.

shrimp paste 1 tbsp.

sliced lemongrass 1 tbsp.

sliced kaffir lime skin 1 tsp.

minced galingale (peel off the skin first) 1 tbsp.

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Thai Food PREPARATION:

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1. Ground all the paste ingredients together and finely. To skip this step you can get instant green curry paste from the store. It's up to you.However, it is different between fresh paste and packed paste.

2. Ground coriander roots, dried peppers and garlic. Then mix it with the chicken.

3. Boil 1 cup of coconut cream with low heat until it's boiling. Add paste and keep stirring until it smells nice.

4. Then, put chicken and add the rest of coconut milk. Cook for 15 minutes. Don't stir.

5. After that, add fish balls, cooked chicken's blood, eggplant, sliced galingale, sweet basil and red chili peppers.

6. Turn of the fire.

Tom yum kung (Thai Food)

Thai Food INGREDIENTS:

water 4 cups

shrimp 1 cup

mushrooms 5

limes 1-2

lemon grass 1

kaffir lime leaves 3

fish sauce 2 tablespoon

cilantro 5 sprigs

chili peppers 3

num prig pow 1 tablespoon

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Thai Food PREPARATION:

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Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes. Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl. Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve. Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.