Thailand & Laos: Tom Kha Gai
Slice galangal thinly
1
Remove outer skin of lemongrass and cut into 3/4 inch (1,5 cm) slices.
2
Slice scallions.
3
Peel blanched tomatoes, cut into wedges and remove the seeds.
4
Thinly slice kaffir lime leaves.
5
Thinly slice chili peppers.
6
Pour half of the coconut milk and the water into a large pot over medium heat.
7
Add the lemongrass and galangal, then stir.
8
Add the chicken, the remaining coconut milk, then stir.
9
Lower the heat to medium low, add the chili peppers and the mushrooms, then stir.
10
Add the scallions and the tomatoes, then continue stirring.
11
Add the kaffir lime leaves and the dill (optional). Season with salt then stir.
12
Turn off the heat. Add the bean sprouts, lime juice, and cilantro then stir.
13
Serve hot in an individual bowl, and spoon onto white rice.
14
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