THAI GALANGAL CHICKEN SOUP ( TOM KA GAI)
This recipe was given to me by my brother-in-law but origanally from an Australian Women's Weekly cookbook/magazine. The coconut milk tames the spices, making this a smooth and subtle soup. You can use chicjen breast if you prefer them to the chicken thigh meat.. This recipe is gluten-free if you use a purchased or home-made stock that is gf suitable and a gf fish sauce. The whole coriander/cilantro is used in this soup- the roots and stem in the soup base and then the leaves before serving
Provided by Jubes
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the lemongrass into 5 cm pieces and pound the pieces with the side of your kitchen knife to bruise them. This helps to release the flavour into the soup.
- Using a large saucepan- combine the stock, lemongrass pieces, galangal, whole lime leaves and coriander (cilantro) roots and stems mixture. Bring to the boil. Reduce the heat. Simmer covered for 5 minutes.
- Remove from the heat and allow to stand for 10 minutes.
- Strain the stock through muslin or a fine strainer into a large heatproof bowl. Discard the solids.
- Rinse your saucepan.
- Return your stock/soup base to the same saucepan.
- Add chicken and straw mushrooms. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes, or until the chicken is cooked through.
- Stir in the coconut milk, lime juice, fish sauce and the sugar. Cook, stirring, until only just heated through. Do not boil. Remove from heat.
- Add the remaining ingredients- coriander (cilantro) leaves, red chillies, kaffir lime leaves and the lemon grass slices.
- Serve hot.
Nutrition Facts : Calories 506.4, Fat 19.6, SaturatedFat 13.3, Cholesterol 109.2, Sodium 1056.7, Carbohydrate 50.7, Fiber 1.8, Sugar 42.5, Protein 32.6
THAI CHICKEN SOUP WITH COCONUT MILK (TOM KA GAI)
Steps:
- Gather the ingredients.
- Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
- Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
- Add the chicken and mushrooms.
- Then add the prepared lemongrass-including the upper stalk pieces-the makrut lime leaves, and fresh chilies.
- Boil 5 to 8 minutes or until the chicken is cooked. Reduce heat down to medium.
- Add the galangal or ginger, 1/2 can of the coconut milk, the fish sauce, and extra vegetables (if using). Stir well and simmer gently for 1 to 2 minutes. Reduce heat to low.
- Add the lime juice and stir. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with saltiness, adding more fish sauce if the soup is not salty or flavorful enough, 1 tablespoon at a time. If it's too sour, add the brown sugar. If the soup is too spicy or if you'd like it creamier, add more coconut milk. If it's not spicy enough, add more chilies.
- Ladle the soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onions over each bowl.
Nutrition Facts : Calories 310 kcal, Carbohydrate 18 g, Cholesterol 41 mg, Fiber 1 g, Protein 21 g, SaturatedFat 13 g, Sodium 857 mg, Sugar 5 g, Fat 18 g, ServingSize 2 servings, UnsaturatedFat 0 g
TOM KA KAI (THAI COCONUT CHICKEN SOUP)
This is my husband's all time favorite Thai soup - but up until now, I haven't been able to recreate it at home. I've played around with several versions to come up with this one. The authentic ingredients make a HUGE difference - although you can use substitutions, of course, it does affect the outcome. I have been able to find the galangal root (much preferred over ginger!!), the lemongrass, and the kaffir lime leaves at my local asian market. Yum yum yum, worth the extra shopping trip!
Provided by Gatorbek
Categories One Dish Meal
Time 35m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 15
Steps:
- In the bottom of a large soup pot, heat the oil over high heat until very hot but not smoking. I often make this is a wok on the stove.
- Salt the chicken and add to oil, tossing to brown all the pieces. Cook about 3 minutes or until outside is browned, but not necessarily cooked all the way through.
- Add mushrooms and toss. Allow to cook until some of the moisture is cooked out and the mushrooms are soft. Turn down heat to medium-low.
- To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. You can use a food processor for this, or just mince it by hand. The woody upper portion of the stalk will be removed later, so don't chop it up, simply score it by making a few superficial cuts in it to allow it to flavor the soup.
- Add the whites of the onions, reserving the greens. Add the minced lower portion of the lemongrass, grated galangal, and chilies. Toss until just warmed through.
- Add the lemongrass stalk, lime leaves, chicken stock, coconut milk, lime juice, fish sauce, brown sugar and remaining onions, reserving just a few for garnish. Simmer over low heat for 15 minutes to allow flavors to blend well.
- Taste test and adjust flavors as follows:.
- Not salty enough - add more fish sauce.
- Too sour - add a little more brown sugar.
- Too spicy - add more coconut milk.
- Not spicy enough - add more chilies.
- Ladle into 4 soup bowls and garnish with remaining onion greens, cilantro, and basil.
- Variations:.
- Add more vegetables such as some sliced red bell peppers with the mushrooms.
- Serve over wide rice noodles for a main dish serving.
- Make vegetarian by increasing mushrooms in place of chicken and substituting vegetable stock.
Nutrition Facts : Calories 478.4, Fat 34, SaturatedFat 21.2, Cholesterol 48.6, Sodium 1453.7, Carbohydrate 20.6, Fiber 0.9, Sugar 8.7, Protein 25.6
TOM KHA GAI RECIPE (ต้มข่าไก่) - AUTHENTIC THAI STYLE
Thai tom kha gai (ต้มข่าไก่) is a popular Thai soup, that's eaten more like a curry. The base of the dish is coconut milk, so it's creamy and rich. It's not known as being a spicy Thai dish, but it's still full of delicious and well balanced flavor. Make sure you read the recipe below and also watch the video for cooking instructions.
Provided by Mark Wiens (EatingThaiFood.com)
Categories Soup
Time 30m
Yield 3 - 4
Number Of Ingredients 12
Steps:
- First take a thumb sized chunk of galangal, cut off the stems, and cut the root part into thin slices. It can be a little tough, so you might have to hit the top of your knife with your palm.
- Next grab your lemongrass, slice off the bottoms, pull off the outer skin layer, and then slice it diagonally into about 1 inch strips. This is just going to help release its amazing fragrance.
- Turn on your stove to medium heat, and add about 3 cups (or ½) of the coconut milk to a medium sized saucepan. Put the pot on the heat and immediately toss in the sliced galangal and lemongrass.
- As your coconut milk begins to heat, move back over to your cutting board and slice up the chicken. I used 2 chicken breasts for this recipe. Slice the chicken into medium sized chunks - they can be kind of big in size.
- Just before the coconut milk comes to a boil, add the chicken, and then add the other remaining 3 cups of coconut milk. Now, turn down the heat to a medium low, as you don't want the coconut milk to heat too fast or burn.
- Prepare your Thai chilies by peeling off the stems and then just slice them diagonally. Go ahead and add them directly to the soup.
- Give the soup a quick stir, and then add about 200 grams of oyster mushrooms (it was about 2 handfuls for me).
- Your coconut milk should not boil, but just maintain a nice low heat. Because coconut milk is so delicate, when you stir, be sure to move your spoon in 1 direction only, otherwise you run the risk of the coconut milk getting too shaken and it will start to curdle. Be gentle with the coconut milk.
- Move back over to your cutting board and peel and slice 2 small white onions into thick wedges (if your onion is really big, just use 1). Immediately toss the onions into the soup.
- Next, cut your tomatoes in the same way as your onions, into thick wedges. Wait until your tom kha gai (ต้มข่าไก่) is just about to boil, and then add the tomatoes.
- Take the kaffir lime leaves, break them with your hand, and toss them directly into the soup. Breaking the kaffir lime leaves is going to release their flavor.
- Now add about ½ teaspoon of salt to begin with (taste to add more)
- Mix your tom kha gai slowly and gently, for about 5 - 10 minutes, making sure it doesn't come to a full boil - and if it does - turn down the heat to even lower. You want the chicken, onions, tomatoes, and other ingredients to be fully cooked, but you don't want to overcook the coconut milk.
- After about 5 - 10 minutes of cooking, go ahead and turn off the heat completely.
- Go back to your cutting board, slice up a handful of fresh cilantro, and add it to the soup. Give it a quick stir, and the cilantro will cook enough from the already hot soup.
- The final step is to juice a couple of limes into a separate bowl and then add about 4 tablespoons of lime juice to the tom kha gai (ต้มข่าไก่). Again, just give it a quick and gentle stir, and it's ready to be served.
- Make sure you do some taste-testing to make sure it's salty and sour enough. You may need to add a little extra salt or lime juice to get the flavor you want.
TOM KA GAI (COCONUT CHICKEN SOUP)
The quintessential Thai soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
- In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
- Sprinkle with scallions and fresh cilantro and serve steaming hot.
Nutrition Facts : Calories 432.7 calories, Carbohydrate 5.5 g, Cholesterol 38 mg, Fat 41.1 g, Fiber 1.7 g, Protein 14.8 g, SaturatedFat 27.4 g, Sodium 786.9 mg, Sugar 0.6 g
TOM KA GAI (SPICY CHICKEN SOUP W/ COCONUT MILK)
I tried many ways of making this delicious coconut / lemongrass soup, but in the end, I had two versions which I really liked and this was the favorite of the two. I grow most of the ingredients fresh in my yard which definitely adds to the great flavor. Most Thai markets also have these ingredients fresh too. Frozen Lemon Grass, kaffir lime leaves and galangal ginger taste good too if fresh cannot be found. I'd use frozen over freeze dried anytime. Also the ground lemon grass that comes in a tube in some grocery stores is not recommended for this recipe.
Provided by Ian Magary
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Place the chicken stock (or broth) in a stockpot, add lemon grass, ginger and lime leaves. I recommend slicing the lime leaves along the veins almost to the midrib to allow for more flavor release. These kaffir lime leaves are used in the same fashion we season soups with bay leaves. Bring the broth to a slow boil over medium heat.
- Add sliced chicken, mushrooms, water chestnuts, salt, lime juice, fish sauce and sugar, reserving more lime juice and fish sauce to add later to taste.
- Cook slowly, uncovered for 10 - 15 minutes, then add coconut milk, cilantro, green onion, tomato, fresh coconut meat, bruised chilies, and red curry paste. Stirring frequently, bring almost to a boil, then remove from heat and serve if you are happy with the flavor of lime juice to fish sauce in conjunction with the other ingredients. Cook this soup gently to prevent the coconut milk from separating.
Nutrition Facts : Calories 1059.4, Fat 48, SaturatedFat 37.3, Cholesterol 49, Sodium 1896.3, Carbohydrate 138.7, Fiber 5.3, Sugar 116.8, Protein 24.5
CHICKEN AND GALANGAL SOUP
This is adapted From David Thompsons Thai Food. It has become one of my all-time favorite soups. It is TDF. Adopted 9/06
Provided by SharleneW
Categories Thai
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a 4 quart saucepan, heat chicken stock, coconut milk, coconut cream, salt and palm sugar to boiling.
- Meanwhile bruise lemongrass, shallots, cporiander roots and chiles using a mortar and pestle.
- Add to boiling stock along with galangal and lime leaves.
- Simmer slowly for 20 minutes.
- Strain out all solids.
- Return liquid to pot and add chicken and mushrooms.
- Simmer until chicken is cooked.
- Add fish sauce and lime juice.
- Stir to incorporate.
- Ladle into bowls.
- Garnish with cilantro and green onion.
TOM KHA GAI (CHICKEN GALANGAL SOUP)
My first trip to Thailand I stumbled upon this soup and loved it so much I lingered around the restaurant until I was hungry enough to go back inside and eat more! I enjoyed it on subsequent trips to Thailand and at Thai restaurants in the U.S. Naturally I would attempt to make it myself and was pleasantly surprised how easy it was. I tried several online recipes of which I gathered tips and experience. The measurements used in this recipe have been tweaked little by little. Tips: - The Galangal root and Lemongrass are not expected to be eaten, they are added for flavor! - The Chicken breasts are easier to cut if slightly frozen. - Reserving some of the Coconut for the end makes the final color of the soup brighter. - Before slicing Lemongrass bruise slightly to aid flavor release. - Lime juice is added last because it loses effectiveness when cooked. - This soup is commonly garnished with Cilantro. I don't care for it. * The Galangal root and Kaffir Lime leaves can be tricky to find, check your local Asian market. All the ingredients can also be purchased online. There are even Tom Kha Gai kits online with all the fresh vegetables!
Provided by tomlinste
Categories Chicken Breast
Time 29m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- 1. Pour 1 of the 2 two cans of Coconut milk and the Chicken broth into a sauce pan and bring to a boil.
- 2. Add Galangal root, Lemongrass, and Chili peppers simmer for 10 minutes.
- 3. Add Chicken pieces to pot and simmer until the color looks uniform brown about 3 minutes.
- 4. Add Straw mushrooms, Kaffir Lime leaves, Coconut Palm sugar, and Fish sauce. Simmer 5 minutes.
- 5. Add final can of Coconut milk. return to boil and remove pan from heat.
- 6. Add Lime juice stir and serve.
Nutrition Facts : Calories 1276.7, Fat 55.1, SaturatedFat 44.3, Cholesterol 65.5, Sodium 1826.2, Carbohydrate 169.3, Fiber 5.3, Sugar 152.1, Protein 33.8
BEST EVER TOM KHA GAI - THAI COCONUT SOUP
This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. Whole30, paleo, and vegan options offered.
Provided by Cheryl Malik
Categories Main Course Side Dish Soup
Time 1h
Number Of Ingredients 16
Steps:
- In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
- Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.
Nutrition Facts : Calories 682 kcal, Carbohydrate 18 g, Protein 27 g, Fat 60 g, SaturatedFat 52 g, Cholesterol 48 mg, Sodium 1266 mg, Fiber 5 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 4 g
CHICKEN AND GALANGAL SOUP (TOM-KA-GAI)
This was a dish prepared at a Thai cooking class I attended. It was made by a native Thai woman who learned to cook at her mother's apron strings. It has a wonderful taste, which can be adjusted by the amount of the ingredients added. Vegetables, such as broccoli and yellow onions, can easily be substituted for the chicken.
Provided by Ducky
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine lemon grass, 1/2 can (1 C) of coconut milk and Tom Ka Paste in a medium pan and bring to a boil.
- Continue to simmer, uncovered, stirring occasionally for a couple minutes.
- Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked.
- Add tomatoes and remaining coconut milk and bring to a boil.
- Add water, as needed, for desired consistency and taste and bring to a boil.
- Add mushrooms and cook until desired consistency.
- Add brown sugar, fish sauce or chilies, as necessary, to adjust taste.
- Turn off heat, add cilantro and serve immediately.
Nutrition Facts : Calories 391.8, Fat 31.2, SaturatedFat 23.4, Cholesterol 46.4, Sodium 776.9, Carbohydrate 12.3, Fiber 1.7, Sugar 6.2, Protein 20.2
TOM KHA GAI
Tom Kha Gai, a classic Thai soup you might already know from eating in a Thai restaurant. Here's a simple, wonderful recipe featuring nourishing broth (of course!), coconut milk, lemongrass, lime, chiles, and chicken.
Provided by Craig Fear, NTP, author of "The Thai Soup Secret"
Categories Soup
Time 35m
Number Of Ingredients 11
Steps:
- Bring the broth and coconut milk to a gentle boil in a medium pot over medium-high or high heat. (For a thicker consistency, use less broth and more coconut milk and vice versa.)
- Add the lemongrass, galangal, and kaffir lime leaves and reduce the heat to medium-low or medium and simmer 5 to 10 minutes.
- Add the chicken. For cooked chicken, gently simmer for 1 minute to reheat. For raw chicken, simmer for 2 to 3 minutes or until it's cooked through and no longer pink in the middle. Be sure not to boil the soup, as this will make the chicken overly tough.
- Add the bird's eye chiles, onion, tomato, and mushrooms and simmer for 2 to 3 more minutes.
- Ladle the soup into individual bowls and season with the fish sauce, lime juice, coconut sugar, cilantro, and scallions to taste. (Alternatively, you may use any combination of those to suit your own tastes.)
- Serve with a side of jasmine rice (if using).
Nutrition Facts : Carbohydrate 14 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 439 mg, Fiber 2 g, Sugar 5 g, Calories 70 kcal, ServingSize 1 serving
THAI COCONUT CHICKEN SOUP (TOM KHA GAI)
This is a common creamy coconut soup in Thailand.
Provided by SapphireKT
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Bring chicken stock or water to the boil, add galangal, lemon grass, kafir lime leaves, coriander stalks and boil for 5 minutes until fragrant.
- Add chicken breast to the soup, boil for another 5 minutes until cooked.
- Add a pinch of sugar, coconut milk, chillis, cherry tomatoes and mushroom. Bring the soup to the boil again.
- Take off the heat. Season with lime juice and fish sauce. Add coriander leaves and spring onions.
THAI CHICKEN SOUP WITH COCONUT (TOM KA )
This is an ImportFood.com online Thai recipe. I posted this by request of a recipe search for use in Kaffir Lime Leaves.
Provided by Rita1652
Categories Chicken
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice.
- Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
- Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
- Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or together with a Thai meal.
- This quantity serves 4 with other food, but is probably only enough for two if eaten separately.
Nutrition Facts : Calories 348, Fat 24.1, SaturatedFat 16.5, Cholesterol 43.5, Sodium 3215.3, Carbohydrate 13.2, Fiber 0.1, Sugar 5.4, Protein 21.3
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