Sawasdee-krub!
Hey there Food Tube. It's me, Dheeradon.
You remember me? I'm the winner of
Jamie Oliver's search for a cocktail star over at Drinks Tube.
Yeah!
Today I'm in Food Tube land. I'm from Thailand so
today I'm gonna be cooking you guys a very authentic
Thai dish. It's called the tom-kha-kai.
A very, very aromatic soup
with Thai essential herbs. You need to try it.
Tom-kha-kai. Tom means soup. Kha means galangal.
and kai means chicken. First
lemongrass. For this recipe we might need like
3 lemongrass sticks. Roughly chop them.
Click out the tough outer layers.
The bottom part. Normally you guys would just like bruise it,
gonna show you how we do it in Thailand slice them
really really really thin. Really, really pretty.
Next, the galangal. Thumb size.
Not my thumb size. Like a larger one. This one's
looking good. Skin it. Galangal is in the same family as
ginger. It gives like tangy, tangy, tangy taste.
You slice it into really, really thin slices
then that's just about 1 cup of
coconut milk,
and then we need equal parts water. That should do it. We don't want to waste anything here.
It's precious. We're going to put that
on a medium heat. Once it's on the heat
you're just gonna stir the broth, because you don't want the coconut milk to split.
A pinch of salt. In goes
mister lemongrass and mister galangal.
There you go. Give it a nice swirl.
Next we're gonna prep the chicken. I'm using chicken thighs.
Use anything you like. Chicken legs, chicken breast.
But chicken thighs give you much more robust flavour.
Chop it into bitesize pieces.
The soup is now just like gently gently boiling
not rapidly boiling.
So now we put our chicken into our soup.
Just give it a wiggle. Gonna wash my hands
While the chicken is cooking
we're going to prepare our mushrooms. A big
handful. Chop in into whatever size
you guys fancy. If you wait till the chicken is cooked
and then you put your mushrooms in then the chicken would be overcoooked so
now gonna put my mushrooms in. I'm gonna put in my kaffir lime leaves
but this is a tip from a Thai dude. You must
not chop your kaffir lime leaves. You see the natural line there
that's where you tear it, and there.
Just tear it, and then the flavour comes out
much more. Trust me on this one. Yeah.
Let it simmer for about two minutes. It's looking really, really, really good. One final
thing before I take it off the heat
is to season it with fish sauce. Two tablespoons.
Give it a little stir.
Taste it. That's fine for me.
So, we're gonna take it off the heat and then
We're gonna put it in a bowl. This smells really, really, really good.
Here's where the lime and chilli comes in.
So, catch any pips and seeds.
Finally you can't live without the chili.
I'm putting seeds in yeah, but you guys can leave the seeds out
if you're not like into hot food that this is, Food Tube.
Really like spices though. The colours are really, really good. The greens, the reds.
Really really nice, and then final touch.
Some coriander. A handful.
Roughly chopped.
And there you have it guys.
The authentic tom-kha-kai.
It's so good. It's so so good. You get the spiciness from the chili,
counteract with the er, coconut milk so please try!
And enjoy! If you guys want to see me cook more on Food Tube
please please comment below. If you want more about
food, subscribe Food Tube, it's free.
Click here, click here. Oh, and if you want to see me and Jamie
make a delicious lemongrass cocktail, click here.
It's on Drinks Tube. Oh,
you haven't described to Drinks Tube? Here, it's easy.
Click, and it's free. So that's it for me
I'm gonna sit down and have my meal. Lakorn.
Sawasdee-krub. Bye-bye!