logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA
Irish Culture
Home Finance


dailyclick
All times in EST

Low Carb: 8:00 PM

Full Schedule
g
g Thai Food Site

BellaOnline's Thai Food Editor

g

Lemon Grass Coconut Soup (Tom Kha Gai)


Thai soups are often served from a large beautiful soup tureen. This style of serving keeps the unserved soup hot. You ladle the soup into individual bowls and place the cover on the tureen awaiting additional bowls being ladled. I also like to use Asian-style porcelain soup spoons. They stay cool and are pleasant to eat out of. They hold just the perfect amount for each mouthful of soup and add to the expierence of a Thai meal.

Thai soups are some of the most popular Thai dishes ordered in US restaurants. The most common is the Tom Yum Goong/Hot and Sour Shrimp Soup. This basic Tom Yum broth can be used with a melange of vegetables, Thai Won Tons, even chicken or a mixture of various shellfish.

Another very popular Thai soup is the Coconut Milk Chicken Soup (Tom Kha Gai). This flavourful soothing dish contains both ginger and lemongrass plus the fragrant Kaffir Lime leaves (bai magroot). Of course these ingredients of kaffir lime leaves, giner, and lemon grass are not eaten but give amazing fragrance and flavour to the background of coconut milk. Also the chiles can be eaten or not.

Tom Kha Talay (Fisherman's Soup is another favourite soup of mine similiar to the Tom Kha Gai below.

LEMON GRASS COCONUT SOUP (Tom Kha Gai)

Stock Ingredients

1 cup coconut milk
4 cups water
2 green chiles, slit
1 small piece galangal, sliced
1 lemon grass stalk, minced
1 small onion, sliced
4 kaffir lime leaves

Other ingredients
1 cup white mushrooms, sliced
cup carrot, julienned
cup scallions, sliced
fish sauce to taste
Fresh Lime juice to taste

Garnish with coriander leaves

Method

Place all the stock ingredients in a soup pot and bring to a boil, reduce heat and simmer for 30 minutes. Strain and discard the flavouring ingredients.
Bring the broth to a gentle boil again, add the mushrooms, scallions, and carrots and simmer for a few minutes until carrot is tender.

Add fish sauce and lime juice to taste. Pour into soup bowls and garnish with coriander leaves

Serves 4




Add Lemon+Grass+Coconut+Soup+%28Tom+Kha+Gai%29 to Twitter Add Lemon+Grass+Coconut+Soup+%28Tom+Kha+Gai%29 to Facebook Add Lemon+Grass+Coconut+Soup+%28Tom+Kha+Gai%29 to MySpace Add Lemon+Grass+Coconut+Soup+%28Tom+Kha+Gai%29 to Del.icio.us Digg Lemon+Grass+Coconut+Soup+%28Tom+Kha+Gai%29 Add Lemon+Grass+Coconut+Soup+%28Tom+Kha+Gai%29 to Yahoo My Web Add Lemon+Grass+Coconut+Soup+%28Tom+Kha+Gai%29 to Google Bookmarks Add Lemon+Grass+Coconut+Soup+%28Tom+Kha+Gai%29 to Stumbleupon Add Lemon+Grass+Coconut+Soup+%28Tom+Kha+Gai%29 to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Thai Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

g


g features
Red curried Duck

Thai Seafood Salad

Smoked Duck Larb

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor