Tom Kha Gai With Cabbage Recipe by ครัว กินกันตาย by Relax
Tom Kha Gai with Cabbage Cooking Instructions 1 Set the heat to medium-low. Add half of the coconut milk and 2 cups (500 ml) water to a pot and stir to combine. Add the galangal, lemongrass, shallots, and salt. You can use either canned or fresh coconut milk. If using fresh, start with the thinner coconut milk and add the thick coconut cream later. Stir often over medium-low heat to prevent the coconut milk from separating. 2 When the coconut milk comes to a simmer, add the chicken. Once it returns to a simmer, add the cabbage. Add the seasonings. Pour in the remaining coconut milk and bring to a simmer again. The soup is ready. Adding the rest of the coconut milk at the end gives the soup a creamy white color. If the soup is too little, you can add more water. 3 When serving, add lime juice, fish sauce, and crushed Thai chilies to taste. Garnish with cilantro. 1 Set the heat to medium-low. Add half of the coconut milk and 2 cups (500 ml) water to a pot and stir to combine. Add the galangal, lemongrass, shallots, and salt. You can use either canned or fresh coconut milk. If using fresh, start with the thinner coconut milk and add the thick coconut cream later. Stir often over medium-low heat to prevent the coconut milk from separating. 1 Set the heat to medium-low. Add half of the coconut milk and 2 cups (500 ml) water to a pot and stir to combine. Add the galangal, lemongrass, shallots, and salt. You can use either canned or fresh coconut milk. If using fresh, start with the thinner coconut milk and add the thick coconut cream later. Stir often over medium-low heat to prevent the coconut milk from separating. 2 When the coconut milk comes to a simmer, add the chicken. Once it returns to a simmer, add the cabbage. Add the seasonings. Pour in the remaining coconut milk and bring to a simmer again. The soup is ready. Adding the rest of the coconut milk at the end gives the soup a creamy white color. If the soup is too little, you can add more water. 2 When the coconut milk comes to a simmer, add the chicken. Once it returns to a simmer, add the cabbage. Add the seasonings. Pour in the remaining coconut milk and bring to a simmer again. The soup is ready. Adding the rest of the coconut milk at the end gives the soup a creamy white color. If the soup is too little, you can add more water. 3 When serving, add lime juice, fish sauce, and crushed Thai chilies to taste. Garnish with cilantro. 3 When serving, add lime juice, fish sauce, and crushed Thai chilies to taste. Garnish with cilantro. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls 10 minute personal size pita pizza Homemade spinach artichoke dip Cajun shrimp and sausage Quick & Easy Pigs in a blanket Sablé Cookies [Lemon, Coffee & Chocolate] 10 minute personal size pita pizza Homemade spinach artichoke dip Cajun shrimp and sausage Quick & Easy Pigs in a blanket Sablé Cookies [Lemon, Coffee & Chocolate] Fig Tart, very nice flavor! Laal Maas (Mutton / Chevon) Cocoa brownies Pyaz Bhuna Kala Mutton Curry Chana Dal Kabab Strawberry Bhappa DOI (Steamed Strawberry Curd/ Yoghurt) Baking bread Baked chocolate donuts Sugar free burfi Baked potatoes Fig Tart, very nice flavor! Laal Maas (Mutton / Chevon) Cocoa brownies Pyaz Bhuna Kala Mutton Curry Chana Dal Kabab Strawberry Bhappa DOI (Steamed Strawberry Curd/ Yoghurt) Baking bread Baked chocolate donuts Sugar free burfi Baked potatoes