Andy M.
Certified Pretend Chef
I want to make this soup and am having recipe issues.
Below is a list of ingredients for tom ka gai from a cookbook I have by Joyce Jue.
8 Kaffir Lime Leaves
2 cans coconut milk
2 cups chicken stock
6 slices fresh galalgal
4 stalks lemon grass
4 small green chiles
1 tablespoon thai roasted chili paste (nam prik pao)
1 whole chicken breast
1/2 cup straw mushrooms
1/2 cup bamboo shoots
1/4 cup fish sauce
6 tablespoons lime juice
cilantro for garnish
This list of ingredients is the longest of all I have seen. It's also the only one which contains the chili paste.
Most recipes call for lime zest rather than lime leaves. I suspect that's a convenience/availability issue. Some call for ginger while others call for ginger as a sub for the galalgal.
This listing of ingredients also has the largest quantity of lemon grass.
Are there any Thai food experts out there who can set me straight on an authentic recipe for this soup?
Below is a list of ingredients for tom ka gai from a cookbook I have by Joyce Jue.
8 Kaffir Lime Leaves
2 cans coconut milk
2 cups chicken stock
6 slices fresh galalgal
4 stalks lemon grass
4 small green chiles
1 tablespoon thai roasted chili paste (nam prik pao)
1 whole chicken breast
1/2 cup straw mushrooms
1/2 cup bamboo shoots
1/4 cup fish sauce
6 tablespoons lime juice
cilantro for garnish
This list of ingredients is the longest of all I have seen. It's also the only one which contains the chili paste.
Most recipes call for lime zest rather than lime leaves. I suspect that's a convenience/availability issue. Some call for ginger while others call for ginger as a sub for the galalgal.
This listing of ingredients also has the largest quantity of lemon grass.
Are there any Thai food experts out there who can set me straight on an authentic recipe for this soup?