泰式椰子雞湯 Thai Coconut Chicken Soup (Tom Kha Gai）
Tom Kha Gai 是經典泰式椰奶雞湯，帶有香茅、南薑與青檸葉香氣。酸香、微辣、帶椰香，是非常受歡迎的泰國家常料理。
Tom Kha Gai is a classic Thai coconut chicken soup flavoured with lemongrass, galangal and kaffir lime leaves. Creamy, fragrant and lightly tangy, it is one of Thailand’s most comforting home-style dishes.
Equipment
- saucepan
Ingredients
- 3-4 雞柳 chicken fillets
- ½ cup 菇菌 mushrooms
- 150 ml 椰漿 coconut milk
- 1 Litre 上湯 stock
- 2 乾蔥頭 shallots （chopped 切碎）
- 3 香茅 lemongrass
- 1 南薑 galangal
- 1-2 青檸 Limes
- 3 檸檬葉 kaffir lime leaves
- 紅辣椒 Red chillies (optional)
- 鹽 / 魚露 Salt or fish sauce
- 冬蔭醬 Tom Yum Paste (optional)
自製上湯材料 Homemade Chicken Stock
- 4-6 pcs 雞翼 / 雞殼 Chicken
- 1 Liter 清水 Water
- 1 cup 白蘿蔔 Radish
- 1-2 pcs 蔥段 Spring Onion
- 1 南薑 galangal
- 3 香茅 lemongrass
- 2 乾蔥頭 shallots
- 少量 黑胡椒粒 Black Peppercorn
Instructions
- 雞柳切成片狀。 Slice the chicken fillets.
- 南薑切片、香茅拍鬆根部後切段。 Slice the galangal and lightly bruise the lemongrass before cutting into pieces.
- 將乾蔥頭、香茅、南薑及上湯放入鍋內煮滾。 Bring the shallots, lemongrass, galangal and stock to a boil.
- 加入雞片及菇菌。 Add the chicken and mushrooms.
- 逐少加入青檸汁試味。 Gradually add lime juice to taste.
- 轉小火，慢慢加入椰漿及椰糖。 Reduce to low heat and slowly stir in the coconut milk and palm sugar.
- 再次煮至微滾後，加入檸檬葉及紅辣椒。 Once gently simmering again, add the kaffir lime leaves and chillies.
- 食用前以鹽或魚露調味即可。 Season with salt or fish sauce before serving.
Video
Notes
Yves Tips
1）自製湯底 Homemade Stock
1 公升清水加入 4-6 隻雞翼或雞殼，再加入蔥頭、香茅、南薑及蔥段，煮滾後轉小火煮約30分鐘。 For a richer flavour, simmer 1L water with chicken wings or chicken bones, along with shallots, lemongrass, galangal and spring onions for around 30 minutes.
2）加入椰漿後避免大滾
椰漿加入後，只需保持小火 simmer。大火滾煮會令油脂分離，影響賣相。 After adding coconut milk, keep the soup gently simmering rather than boiling rapidly, as high heat may cause the coconut milk to split.
3）怕辣可省略冬陰功醬
不太能吃辣的話，可以不加入冬陰功醬。You may skip the Tom Yum paste if you prefer a milder soup.
4）餐廳小技巧
可加入芫茜、大紅椒片及少量辣椒油作裝飾。 Garnish with coriander, sliced red chillies and a few drops of chilli oil for a restaurant-style finish.
5）泰國餐廳版本
部分泰國餐廳會加入少量花奶，令湯底更加順滑。 Some Thai restaurants add a little evaporated milk for an extra silky texture.