Donnerstag, 5. Mai 2011
Tom kha gai
ต้มข่าไก่, RTGS: tom kha kai, IPA: [tôm kʰàː kàj]), literally "chicken galangal soup") is a spicy hot soup in Laotian cuisine and Thai Cuisine. This soup is made with coconut milk, galangal, lemon grass and chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup. The key is to get a taste balance between the spices. Thai-style tom kha gai does not use dill weed, whereas Laotian-style tom kha gai usually contains "phak si" (dill weed), which is a common herb used in Laotian cuisine. The Thais' answer to dill weed (known in Thailand as "phak chi Lao", since its known as a Laotian herb) in Tom kha is coriander or cilantro ("phak chi" in Thai). There are other versions made with seafood (tom kha thale), mushroom (tom kha het), and tofu (tom kha taohu). All follow a similar recipe.