How to Prepare Yummy Tom Kha Mushroom. Coconut and galangal broth with mushrooms suitable for every moment!

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Coconut with galangal, ginger, mushroom, and lemongrass. Both Tom Yum Soup and Tom Kha are hot and sour soups that feature the same basic ingredients of lemongrass, kaffir lime leaves, galangal, etc. with one key difference - the base of Tom Yum Soup is chicken broth and the base of Tom Kha is chicken broth plus coconut milk to create a creamier, coconut-y version. In fact, this Tom Yum Soup recipe.

Provide coconut milk.
Use mushrooms (thin sliced).
Use fish sauce (soysauce for vegan).
You need to prepare palm sugar.
Prepare tamarind.
Provide lemongrass.
Use thumb size galangal.
You need bird eye chilli.
You need to prepare kaffir lime leaves.
You need to prepare Drizzle with chilli jam oil.
Provide Garnish with coriander and red chilli.

Short Tips:

Do not worry about sharp knives. Can they give you a nasty cut? absolutely. However dull knives are perpetually proven to be more dangerous because they are more prone to slip when cutting, that makes the possibility of cutting yourself higher. If you plan to keeping knives sharp, you should also find out how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

Prepare ingredients as picture no.1. Sliced lemongrass into big chunks, slice galangal into think slices. Bash lemongrass and galangal with mortar or rolling pin..
Pour some coconut milk into a saucepan. Heat in low heat. Add lemongrass, galangal, kaffir lime leaves then stir well..
Add palm sugar, fish sauce and tamarind. Stir well..
Add chilli and mushrooms and stir well again..
Pour onto a serving bowl, drizzle tiny bit of chilli jam oil. Garnish with chilli and coriander. This dish can be served for starter or side dish to have with rice and/or stir fried..

While the base of Tom Kha Soup has a creamy texture because of the coconut milk that goes perfectly with the Thai ingredients such as Lemon Grass, Galangal, Kaffir Lime Leaves, the base of Tom Yum is made of a boiled spicy broth that combines sweet, spicy, and sour flavors into one dish. This traditional Tom Kha Gai soup features a coconut milk-based broth that is infused with flavorful roots, herbs, and spicy chilies. Fragrant and creamy yet salty and tangy, that is filling but light and full of flavor. This Thai Coconut Chicken Soup can be made in an Instant Pot as well. Flavorful from all the spices and veggies.

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