Tag Archives: Tom Kha Gai

CarolCooks2 weekly roundup… 20th -26th March 2022-Monday Musings, Health, A-Z World Cuisine,The Bahamas , Food Substitutes and Saturday Snippets where “Mother” is my prompt.

Welcome to my weekly roundup…March has flown by only a few more days and we will be in April and March has been a mixture of weather…really strong winds this last week which sent nearly everything flying around the garden…dull and rainy most days but still warm…

I have been busy between showers repotting and potting out…my mango tree seems to be doing well with lots of new growth…I am now in charge of the chillies as my son is away …he grows habaneros which are unlike my Thai chillies they are temperamental I have a list of what to apply when and how to water …I just hope I don’t kill them…lol..but they definitely need nurturing…we are still picking the Chinese Kale that is going really well..my long pepper vine has lots of fruit …

once I have dried enough to make a powder I will be experimenting as they are supposed to impart a lovely flavour to the food…it is quite a rare plant so I am happy it is thriving in my little garden…

Anyway enough of my chatter… let’s see what last week had for you if you are catching up…

Monday Musings…

Is always just a short post of something which has caught my eye during the previous week…it started in style with a Boogie courtesy ofTrev who can be found booging away each morning over at “The Silly Old Sod ” blog…The lovely Pete Springer who always imparts such lovely thoughts and wisdom…he is like me concerned about the lack of kindness to others in the world…

A little about one of my favourite veggies the little eggplant and finally …I will always donate to a
good cause but don’t like being fleeced and my hard-earned money being misappropriated…I
like it to go to where it is meant to go …to find out how just click the link below…

CarolCooks2 in my kitchen…Tom Kha Gai…Thai Chicken Soup…

One of our favourite soups which does seem like a lot of ingredients but once you get them together they mainly all go in the pot at once…

CarolCooks2 in my kitchen…Tom Kha Gai…Thai Chicken Soup…

CarolCooks2…A-Z World Cuisine…The Bahamas…

A country I would love to visit…it looks beautiful with friendly people and the most wonderful seafood…Traditional Bahamian food has been influenced by a diverse mix of cultures and histories. The islands’ cuisine has embraced herbs, spices, ingredients, techniques, and styles from West Africa, American Indians, Central America, and beyond. However, they still embrace the islands’ native plant species that provide all Bahamian dishes with that unique flair and flavour…famed for its beautiful seafood and what a variety there is like Conch, Lobster, Crab, fish and other shellfish …

CarolCooks2…A-Z World Cuisines…Part 9…The Bahamas…

Smorgasbord Health Column – Food Therapy – Green Tea – One small leaf with terrific health benefits by Sally Cronin

I am loving this series of Sally’s …This week Sally posted about the benefits of drinking green tea which I do every day…I love my Oolong Tea as it comes that beautiful golden colour…head over to Smorgasbord and read why you should be including it in your diet.

Smorgasbord Health Column – Food Therapy – Green Tea – One small leaf with terrific health benefits by Sally Cronin

CarolCooks2…Friday Food Review…10 common food substitutes plus 2 …

I have lost count of the number of times I have gone to make a recipe or one of the grandchildren asked if they can make something and you realised you have either run out of something or realised that it’s something you can’t eat or wouldn’t use again…that’s when you start to think of a substitute something which will give you the same taste or texture….or you just might wish to make that recipe a little healthier…

I am also going to try to do better as I know how frustrating it is when I read a recipe and either I don’t recognise some of the ingredients or know that I can’t buy them here or know that if I did I probably would use them enough which..knowing what you can substitute is a great help to me…so I am going to try harder and recommend a substitute…

For pfiddlergal…

The above image is a lime leaf they have double leaves and I just remove the centre vein with a sharp knife and then roll them tightly and slice very very thinly with a sharp knife…they also freeze quite well…I always keep a bag in the freezer even though I have a lime tree in the garden.

CarolCooks2…Friday Food Review…10 common food substitutes plus 2 …

Saturday Snippets…My prompt word this week is “Mother”

My Mum when she was in service to Major Elwell.

That’s all for today but I would like to wish all the mothers out there a Happy Mothers Day…Have a fabulous Sunday, stay safe covid is still lurking…as always I look forward to your comments…Love Carol xx

CarolCooks2 in my kitchen…Tom Kha Gai…Thai chicken Soup…

Welcome to my kitchen and another Chicken recipe…today I am using chicken breasts to make a lovely Thai Chicken Soup called Tom Kha Gai…

I have eaten versions of Tom Kha Gai where if far too much coconut milk is the main ingredient it becomes the overriding taste I use half coconut milk and half vegetable or chicken stock. But again it is all down to personal taste.

Ingredients:

  • 750 ml of chicken/vegetable stock
  • 750 ml of coconut milk
  • 2 inches of galangal sliced
  • 10 kaffir lime leaves torn
  • 4-10 Thai chillies depending on the amount of heat you like.
  • 5 cloves of garlic minced or finely cut
  • 4-7 tbsp of fish sauce again this depends on personal taste.
  • 5-8 limes juiced.
  • 250 gm oyster mushrooms I used a Thai mushroom and quartered them as I did not have any oyster mushrooms
  • 2 small to med tomatoes quartered
  • 2 white onions cut into chunks
  • 1 1/2 tsp sugar
  • 3 chicken breast portions …thinly sliced…you can use chicken thighs and or chicken legs you would then need 6-8 portions.
  • A handful of coriander chopped.

This looks like a lot of ingredients but if you juice your limes and collect the ingredients they are added mainly all at once …it really is an easy dish to make and the flavours are far superior to any tom yum mixes or stock cubes.  If you eat Tom Yum Goong or Tom Kha Gai soup in a restaurant if the colour is orange or has an orange tinge then you know stock cubes or mixes have been used and it is not made from scratch. 

The difference between these two soups is that one is not made with coconut milk and has prawns and the chicken version uses coconut milk both are very nice.

The first thing to do is put the stock and coconut milk in a large pot on low heat.

Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all.

Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a rolling pin or the handle end of a knife to lightly pound the lemongrass to release the flavours. Then just slice it diagonally into 1-inch strips or so.

Take about 1 thumb-sized chunk of the root part of galangal, and chop it into slices.

Coarsely break about 10 kaffir lime leaves – no need to cut them, just tear them – which is going to help release their flavour.

Peel about 5 cloves of garlic and mince or chop finely.

I normally use about 10 Thai bird chillies for this recipe, but as Lily was eating it I used 4 this time…you can use however many you’d like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds). You can also remove the seeds if you’d still like the chilli flavour but not as much heat.

Throw the lemongrass, galangal, kaffir lime leaves, garlic and chillies into the pot which by now should be heating nicely add the lid as it helps release the flavours …

Just a tip the coconut milk I use is 100%  apparently not always the case when it is exported or made abroad if it is not 100% do not allow it to boil as it may curdle just bring it to a slow simmer. You may also wish to change your ratio of coconut milk to stock and increase the coconut milk…However, if you buy your coconut milk from an Asian Supermarket you should find it will be 100% coconut milk…no additives…I was shocked the other week when I was doing an online shop for my daughter in the UK and none of the supermarkets was selling 100% coconut milk…

Add your chicken and cook gently in the liquid for about 20 mins until chicken is nearly cooked then add your tomatoes and onions and cook for a further 10 minutes and add your mushrooms then cook for another 5-10mins.

The mushrooms I generally use are Thai Straw Mushrooms they look a little like a mushroom within a mushroom…if they are past their best then that cap over the smaller mushroom head releases itself and is much darker than these very freshly picked ones pictured below…

Straw mushrooms are as common in Thailand as white button mushrooms are in the US. Straw mushrooms are meaty and mild in flavour. They cook well in soup such as tom yum (spicy and sour soup). While I’ve never seen fresh ones in the West, canned straw mushrooms are available at most Asian markets…or mushrooms of your choice can be used…

Once the mushrooms are cooked and the soup is ready then remove the pan from the heat and stir in the fish sauce, lime juice, sugar and coriander.

Taste and adjust if required your soup should have that hot, sweet, sour taste of Thailand.

I hope you enjoy this soup as much as we do and remember to add the smallest amount of fish sauce and lime juice and taste and build, taste and build until you get the right level of salty, sweet and sour for you 🙂

Enjoy!

Thailand…Down on the Farm…Tom Kha Gai and the Takhop Fruit…

Welcome to down on the farm…My lemongrass is drying in the sun once dry I will blitz it and have a powder I can use for soups and stir-fries… Now to galangal of which I have a lot …Galangal has a pretty pinkish tone when sliced it can be mistaken for ginger and although it is part of the family it is not ginger they have two completely different tastes.

Also known as Siamese ginger it is one of the ingredients in Tom Kha Gai which is what I made for our dinner yesterday evening…If made from scratch it is a beautiful Thai soup…

Tom Kha Gai…

I have eaten versions of Tom Kha Gai where if far to much coconut milk is the main ingredient it becomes the overriding taste I use half coconut milk and half vegetable or chicken stock. But again it is all down to personal taste.

Ingredients:

  • 750 ml of chicken/vegetable stock
  • 750 ml of coconut milk
  • 2 inches of galangal sliced
  • 10 kaffir lime leaves torn
  • 4-10 Thai chillies depending on the amount of heat you like.
  • 5 cloves of garlic minced or finely cut
  • 4-7 tbsp of fish sauce again this depends on personal taste.
  • 5-8 limes juiced.
  • 250 gm oyster mushrooms I used a Thai mushroom and quartered them as I did not have any oyster mushrooms
  • 2 small to med tomatoes quartered
  • 2 white onions cut into chunks
  • 1 1/2 tsp sugar
  • 8 chicken portions I used 4 thighs and 4 legs
  • A handful of coriander chopped.

This looks a lot of ingredients but if you juice your limes and collect the ingredients they are added mainly all at once and it is an easy dish to make and the flavours are far superior to any tom yum mixes or stock cubes.  If you eat Tom Yum Goong or Tom Kha Gai soup in a restaurant if the colour is orange or has an orange tinge then you know stock cubes or mixes have been used and it is not made from scratch. 

The difference between these two soups is that one is not made with coconut milk and has prawns and the chicken version uses coconut milk both are very nice.

The first thing to do is put the stock and coconut milk in a large pot on low heat.

Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all.

Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a rolling pin or the handle end of a knife to lightly pound the lemongrass to release the flavours. Then just slice it diagonally into 1-inch strips or so.

Take about 1 thumb-sized chunk of the root part of galangal, and chop it into slices.

Coarsely break about 10 kaffir lime leaves – no need to cut them, just tear them – which is going to help release their flavour.

Peel about 5 cloves of garlic and mince or chop finely.

I normally use about 10 Thai bird chillies for this recipe, but as Lily was eating it I used 4 this time…you can use however many you’d like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds). You can also remove the seeds if you’d still like the chilli flavour but not as much heat.

Throw the lemongrass, galangal, kaffir lime leaves, garlic and chillies into the pot which by now should be heating nicely add the lid as it helps release the flavours …Just a tip the coconut milk I use is 100%  apparently not always the case when it is exported or made abroad if it is not 100% do not allow to boil as it may curdle just bring to a slow simmer. You may also wish to change your ratio of coconut milk to stock and increase the coconut milk.

tomato onion on chopping board for tom yum

Add your chicken and cook gently for about 20 mins until chicken is nearly cooked then add your tomatoes and onions and cook for a further 10 minutes and add your mushrooms then cook for another 10mins.

Remove from heat and stir in fish sauce, lime juice, sugar and coriander. Taste and adjust if required your soup should have that hot, sweet, sour taste of Thailand.

tom-kha-gai-188081_640

I hope you enjoy this soup as much as we do and remember to add the smallest amount of fish sauce and lime juice and taste and build, taste and build until you get the right level of salty, sweet and sour for you 🙂

Yesterday as I have been in for a long time I ventured down to our small local market which is just down the road. Quieter than normal and much of it cordoned off so there was only one way in front and back with red stripes to denote keep your distance which was good to see…A few of the regulars were not there and there was a couple of small traders with produce from their farms you can normally tell as they have small amounts which are hand-tied in little bundles. Lucky for me as they had two fruits which are difficult to find and either grow wild or come from a tree in the garden…

smart

This is one little fruit that I always remember finding as it was also the day where we pulled into a small roadside eating place and clever clogs somehow managed to leave her fingers in the car door…a painful experience I do not wish to repeat…It was definitely an ouch moment…

It is a tiny quite sour fruit but one which as I like sour rather than sweet I like…I also think Lily takes after me as she loves sour and eats limes without batting an eyelid…

Known as Tak̄hbf̄rạ̀ng (ตะขบฝรั่ง), krop farang, ta kob farang, takhop farang here in Thailand it is also known as the Panama Berry…In fact, I don’t think I have ever seen a tree with so many names around the world. A huge tree with wide sweeping branches both the birds and the bats love this little fruit. Used in traditional medicine it has a high vitamin C content…

Although it perpetually flowers and fruits all year round I am guessing the fruit is slightly sweeter this time of year as it seems the only time I see it on the market or street stalls…Used to make jam it is also used in traditional medicine to block pain…I am now thinking it must have been the leaves of this tree which I was given pounded into a pulp to ease my jellyfish sting which it certainly did and that was painful it is said to block your nerves from sensing pain.

That’s all from me for today…I hope you have enjoyed reading about some of the Thai fruits we grow or buy here …Can you get any of these where you live?

And don’t forget any unusual fruits or veg send me a picture and I will see what I can find out…

Thank you for reading I do hope you are all staying well and safe…It seems like the whole world is on lockdown…scary times…xx… I haven’t been going out unless it is a necessity… a nightly curfew has also been put in force and hotels are now closed to new customers the world is gradually being taken towards complete lockdown…I wonder how all this will pan out…A brave new world?

About Carol Taylor:

 

 Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you for reading and please stay safe and well…xxxx

Smorgasbord Blog Magazine – Food and Cookery Column with Carol Taylor – Delicious Warming Soup.

Once again, Sally has let me indulge my passion…Cooking… and as many of you still have snow and we have tropical storms( rainy season) and I have a cough from hell… I thought Soup would be ideal on so many levels…Enjoy!

Thank you, Sally, for the shout out for my cookery book…Timers on and FB notifications off and limiting myself to 5 a day and that is not fruit as per the excellent advice on The Apes reblog…Thank you, Chris 🙂 x

Smorgasbord Health 2017 – Cook from Scratch with Sally and Carol Taylor – Mushrooms.

This weeks post from Carol ( Moi) and Sally is Mushrooms…Sally tells you all about the many benefits of eating mushrooms and why you shouldn’t….I supply the recipes and typos…On re-reading for the hundredth time I have spotted a few.more..Drat!..It just shows I am human…I am…lol