Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, yum jin gai / spicy chicken soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Yum Jin Gai / Spicy Chicken soup is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Yum Jin Gai / Spicy Chicken soup is something that I have loved my entire life.
Why this recipe works: We make a real chicken stock to give our soup rich body and plenty of comforting chicken flavor. Toasting the spice mix before grinding and blooming it in hot oil delivers maximum flavor extraction and development. Yum Jin Gai (Spicy Northern Thai-Style Chicken Soup) If you've ever had tom yum gai, the hot and aromatic soup that's a mainstay on Thai restaurant menus, then you're already vaguely familiar with yum jin gai, its Northern Thai counterpart. Tear or chop chicken into pieces ,add back to clear soup pot ,let it simmering.
To get started with this particular recipe, we must prepare a few ingredients. You can have yum jin gai / spicy chicken soup using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Yum Jin Gai / Spicy Chicken soup:
- Take 1 whole chicken ,or legs ,breasts
- Prepare 2 liter water
- Prepare 2 lemongrass stalks
- Take 5 kaffir lime leaves
- Make ready 2 onion
- Take 1 galangal ,1 inch
- Take 1 head turmeric
- Get 2 tbsp prik larb muang ,see in my recipe
- Take 2 tbsp fishsauce
- Take 1/2 tsp salt
- Get 1 bunch each spring onion,coriander,mints
It is almost same like "Sinigang" in Philippines. Most of the ingredient I used are from Costco since we are a Costco Lover. I think it is because you really taste the galangal in this soup as it is creamy and no where near as intense as the hot and spicy tom yum gai. I also explain the name of that soup in my recipe here. 'Gai' means chicken.
Steps to make Yum Jin Gai / Spicy Chicken soup:
- Boil water,add salt,crushed lemongrass ,galangal,kaffir lime leaves,turmeric ,chicken,onion ,coriander roots,simmer until chicken tender ,fall apart ,apprimately 45 mins ,take all out from the pot ,left only soup
- Tear or chop chicken into pieces ,add back to clear soup pot ,let it simmering
- Stir prik larb with some hot soup ,add to soup pot ,add fish sauce,cook 5 more mins
- Chop coriander,mints,spring onion,add to soup,heat off and serve hot with sticky rice ..it s famous northern thai dish ,my favorite and want to write in my recipes :))
I think it is because you really taste the galangal in this soup as it is creamy and no where near as intense as the hot and spicy tom yum gai. I also explain the name of that soup in my recipe here. 'Gai' means chicken. So a Tom kha gai soup, known for its creamy coconut is actually referred to as a boiled aromatic soup that contains. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent. Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies.
So that’s going to wrap it up for this exceptional food yum jin gai / spicy chicken soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
