Tom Kha Gai (Thai coconut chicken soup)

Ingredients for Tom Kha Gai (Thai coconut chicken soup)

Instructions for Tom Kha Gai (Thai coconut chicken soup)

To prepare the Tom Kha Gai (Thai coconut chicken soup) recipe, please follow these instructions:

Set the chicken over to boil and add a chicken-boullionterning to the water, you must use the water later, so there must be at least 2 ½ decilitre water. Let it stand and cook for 1 hour. While it is boiling, you can peel the ginger and carve it into thin slices. Finely chop the chili into small pieces, and if you have bought fresh cilantro also lets you might as well use the time to pick it. After 1 hour take the chicken out of the water and put it on a plate to cool. Targets approximately 2 ½ decilitre of kyllingevendet up and got it back in the pan. Save the rest if you need it. Pour coconut milk down to the water and add the ginger strips and a little pepper. Let it simmer for 8 min. chicken meat should be tolerable to touch now, grate it into small pieces, it should be so tender that you don't need a knife. Add the chicken and chili and simmer further for 10 min. Add a pinch of coriander, fish sauce and brown sugar, if you do not have brown sugar, then add the sugar and a little sauces suit, just a couple of drops to give a very light brown in colour. Let it stand just a little, and when kugten fish sauce has subsided, and you dare to taste it again, it's finished! ;)

Tips:
Tip: Frozen whole chickens are cheap, but remember to thaw them up so you can get plastic bag of giblets out! The soup also tastes great the day after, and can easily be made as starter for 4 pers. After this one recipe, just add a little extra chicken water:)