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Authentic Thom Kha Gai Recipe

This document provides a recipe for Thom Kha Gai, a Thai coconut soup, to be made in a quantity of 40 gallons. It lists the ingredients and amounts needed and provides instructions to slice and sauté chicken and mushrooms, make a stock by simmering chicken bones and aromatics in water, strain the stock, add chicken and mushrooms to the stock along with coconut milk, and finish with herbs and seasoning. The soup serves 40 gallons and includes chicken, mushrooms, lemongrass, galangal, chilies, coconut milk, and fresh herbs.

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Antonia Guiriba
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90 views2 pages

Authentic Thom Kha Gai Recipe

This document provides a recipe for Thom Kha Gai, a Thai coconut soup, to be made in a quantity of 40 gallons. It lists the ingredients and amounts needed and provides instructions to slice and sauté chicken and mushrooms, make a stock by simmering chicken bones and aromatics in water, strain the stock, add chicken and mushrooms to the stock along with coconut milk, and finish with herbs and seasoning. The soup serves 40 gallons and includes chicken, mushrooms, lemongrass, galangal, chilies, coconut milk, and fresh herbs.

Uploaded by

Antonia Guiriba
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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THOM KHA GAI

40 Gal

Ingredients Qty

Chicken Stock 40 Gal


Chicken Base Minor 1.5 Ea
Chicken breast split 240 Ea
Garlic 10 lb
Poblano Chilies 2 Lb
Thai red curry paste 0.5 Ea
Mushrooms 60 Lb
Lemon grass 40 Ea
Lemon leaves 1pack
Lemon juice 2 bt
Galangal Dry 25 Pkt
Fresh galangal 12ea
Fish Patis sauce 3 Ea
Coconut milk 150 Ea
Cilantro Roots 55 Bu
Cilantro fresh 12 Ea
Basil Fresh 18 Pkt
Salt
White pepper powder

PROCEDURE

 Slice chicken Breast. Cut mushroom in quarters.


 Sauté garlic, Thai curry paste and mushroom steams, and add chicken bones and enough water to
make require stock.
 Bring to boil and simmer it add in lemon grass, lemon leaves, fresh galangal root , dry galangal,
cilantro roots, and basil steams, and poblano chilies once the stock is ready . Strain.
 Add in chicken breast julienne and quarter mushroom.
 Mix in coconut milk and simmer for couple of minutes more till the soup thickens and finish with
fish patis and lemon juice
 Finish with cilantro sprigs and shredded basil and shredded lemon leaves.
 Correct seasoning.

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