Easiest Way to Make Speedy Chicken in coconut soup with galangal and chillies (Tom Kha Gai)

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

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken in coconut soup with galangal and chillies (tom kha gai). It is one of my favorites food recipes. This time, I'm gonna 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 recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They're fine and they look fantastic. Chicken in coconut soup with galangal and chillies (Tom Kha Gai) is something which I have loved my whole life.

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

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

1. {Take 300 grams of chicken.
2. {Get 400 ml of coconut milk.
3. {Take 200 ml of Chicken stock.
4. {Take 1 of rhizome of galangal (or 3 Tsp Galangal paste).
5. {Get 2 stalks of lemon grass (cut to 3 fingers long pieces and bruise them).
6. {Take 2 of shallots (bruise them).
7. {Prepare 3-4 of Kaffir Lime leaves.
8. {Get 2 teaspoon of Tamarind paste.
9. {Get 1 tablespoon of Demerara sugar.
10. {Take 1/2 teaspoon of salt.
11. {Prepare 2.5 tablespoon of fish sauce.
12. {Prepare 2.5 tablespoon of Lime (Half large Lime).
13. {Get 4-5 of bird eyes chillies (up to your taste).
14. {Take 4-5 of dried chillies (you don't need to put this, if you don't have).
15. {Make ready of Coriander for garnish.

Instructions 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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