Turkey Tom Kha Gai Food

AUTHENTIC TOM KHA GAI

Authentic Tom Kha Gai image

Provided by Seonkyoung

Time 20m

Yield 4

Number Of Ingredients 15

Ingredients

2 cups chicken broth
1 large or 2 small lemongrass, pounded
2 oz galangal, pounded
2 medium or 4 small shallots, diced
2 tsp palm sugar
2 tbsp fish sauce
1 can (13.5 oz) coconut milk
1 large tomato
5 oz mushrooms (I like oyster or beech mushrooms but you can use your favorite mushrooms)
2 to 3 kaffir lime leaves, removed stems
1 to 3 Thai chilies, pounded
10 oz chicken, sliced into bite size (approximately 1 chicken breast or 2 chicken thighs)
2 green onions, chopped
Handful cilantro, chopped
1/4 to 1/3 cup freshly squeezed lime juice (approximately 2 to 3 limes)

Steps:

Pour chicken broth into a wok or medium size pot. Add lemongrass, galangal and shallot. Bring it to boil over medium high heat, then add palm sugar, fish sauce, coconut milk, tomatoes, mushrooms, lime leaves, Thai chilies and chicken. Stir gently and bring it to a light simmer, then reduce heat to medium and gently simmer for 6 minutes or until chicken is fully cooked.
Add green onion and cilantro. Turn off heat. Lastly, add lime juice. 1/4 cup if you like more creamier soup and 1/3 cup if you want more tangy flavor in your soup. Stir gently one last time and serve with warm cooked jasmine rice! Enjoy!

Nutrition Facts : Calories 387 calories, Sugar 5.4 g, Sodium 1643.1 mg, Fat 22.7 g, SaturatedFat 18.5 g, TransFat 0 g, Carbohydrate 13.2 g, Fiber 1.3 g, Protein 21 g, Cholesterol 54.2 mg

LAAB GAI (TURKEY LAAB)

Laab Gai (Turkey Laab) image

This tangier turkey version of the classic chicken salad is influenced by the "Isaarn" or Northeastern area of Thailand. The Northern version is more savory with a variety of pork offal meats like liver and cracklings. Northern food is very healthy and delicious. Always serve with a variety of fresh vegetable crudites. Pro tips: If you can, have your butcher grind the turkey breast once using a large die. This will give you large chunks of turkey with texture instead of an overly minced burger feel. Also, you can sub any meat or even tofu into this dish. Again, large die, single grind is the key.

Provided by Jet Tila

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 tablespoon (15 grams) tamarind paste
1 1/2 pounds (690 grams) ground turkey breast (coarsely ground, if possible)
1 tablespoon (15 grams) vegetable oil
3 garlic cloves, minced
1 large shallot, thinly sliced
1/2 cup (110 grams) palm sugar or brown sugar
2 1/2 ounces (75 milliliters) fresh lime juice
2 ounces (60 milliliters) fish sauce
1 to 2 teaspoons Thai chile powder
1/2 cup (110 g) fresh mint leaves
1/2 red onion, thinly sliced, plus more for serving
1/4 cup (55 grams) roasted rice powder, plus more for serving (see Cook's Note)
2 green onions, chopped, plus more for serving
Serving suggestion: carrot sticks, long beans, lettuce and cabbage, all cut into 4- to 5-inch pieces

Steps:

Stir the tamarind paste into the ground turkey in a large bowl and let stand for 15 minutes.
Heat a medium pan to high heat and add the oil. When you see the first wisps of white smoke, saute the garlic and shallot until translucent, about 1 minute. Fold the turkey into the pan and stir-fry until the turkey is just cooked through, about 3 to 4 minutes.
Reduce to low heat then stir in the sugar, lime juice, fish sauce, and chile powder and mix well. Adjust your flavors as necessary to your taste.
Fold in the mint, onion, roasted rice powder and scallions until well combined. Serve with carrot sticks, long beans, lettuce and cabbage. Garnish the laab with more scallions, red onion and rice powder.

TOM KHA GAI (THAI CHICKEN COCONUT SOUP)

Tom Kha Gai (Thai Chicken Coconut Soup) image

This recipe is supposed to be a personal recipe of Andrew Zimmern, host of the TV show Bizarre Foods.

Provided by Member 610488

Categories Stew

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

3 cups chicken broth
1 (1 inch) galangal or 1 (1 inch) gingerroot
1 stalk lemongrass, trimmed and sliced thin
2 kaffir lime leaves
2 (14 ounce) cans unsweetened coconut milk
1 lb boneless skinless chicken breast, sliced thin
2 tablespoons roasted chili paste (nam phrik pao)
1/4 cup fresh lime juice
2 1/2 tablespoons golden brown sugar
2 1/2 tablespoons fish sauce
1/2 lb straw mushroom
1/2 lb oyster mushroom
5 small Thai red chili peppers, sliced in half lengthwise
1/4 cup fresh cilantro, chopped (garnish)

Steps:

Bring the stock, lime leaves, lemon grass, sugar, galangal and chili paste to a boil in small pot.
Add the coconut milk and bring to a simmer.
Add the chicken and mushrooms and bring to a simmer, quickly stir in the lime juice and fish sauce. Float the chilies on the soup and serve, garnishing with cilantro.
I serve this dish with sticky rice on the side and a quick salad of chilies, vinegar, sugar, onion and cucumber.

Nutrition Facts : Calories 1290.4, Fat 94.3, SaturatedFat 77.2, Cholesterol 145.3, Sodium 3672.1, Carbohydrate 53, Fiber 7, Sugar 25.2, Protein 74.7

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