Tom Kha Gai is my absolute favorite Thai soup. Pho, when done right, is my favorite overall soup. I have to make garlic and onion infused oil now. I can't eat either one. It's hard to create recipes without both. I'm going to try this one though, taking the garlic and onion out after the first step, before adding anything else. Maybe I can still maintain that flavor. If anyone else has Crohn's or UC, this is the best way to try and make these kinds of recipes. Garlic and onion flavor is in the oil and the bad stuff that upsets tummies is water soluble. So if you cook them in oil first, then remove them, you only get the good oils into your food and can enjoy those flavors! Just make sure to remove ALL of it or it can cause problems.
Whenever I make chicken stock (with a raw carcase, I cut off the breast, wings and legs to freeze rather than buying ready-cut pieces) I now always blanch the carcase and rinse it before making my stock, because you have taught me that that is how to remove impurities! It's an absolute game-changer! I'll be trying this recipe, it sounds delicious!
A wonderful soup that is very hard to get in American Chinese restaurants except if they specialize in this kind of slow cooking. I was wonder, though, what’s the deal with keeping the peels on the onions and garlic?
What a good idea of showing the mortar as a measure cup makes it easy for me, can you show us the back of the bags of spices so we can read the ingredients you are gonna use please?
AmaIng recipe. I do have an instant pot. What do you recommend for cooking time with an ins stand pot? How would I manage the spice bag? While using an instant pot? I know a slow simmer is best but if I can cut the time down, I will. I’d love your advice.
I'm going to say from a brief look at a converter than you should cook this recipe for 30 mins on high pressure in an instant pot. I'm not sure how you would manage the spice bag though, maybe chuck it in for 5 minutes at the end? - Lee
Beef shank is one hour easily in the pressure cooker. Be advised though that pressure cooker doesn't make as flavorful broth, it kinda keeps flavors of all the ingredients for themselves.
oh , yes. this is something i really wanted to make and have failed miserably before :(. hopefully this time i make with your recipe comes with great success
Hey Jeremy, thank you for this amazing dish. What do you think about Russel Hobbs kitchen gear? Are they any good? They're much cheaper than i expected.
Great looking recipe buuuttt.... I've now got 3 - 4L of stock/soup - what's next? Reduce it down and freeze? Or is that not going to work due to the "bits and pieces", beef, onion etc. Is it a case of tossing into a container, and then into the refrigerator, and noodle soup for a few nights in a row? Which won't really be a problem :)
I'd either eat it or boil it down to concentrate it, strain out the contents and freeze it in small amounts for later use in other dishes. The more you boil it down, the less you'll need, you could put it in an ice cube tray and add a couple of cubes into any dish with some water as broth.
You could do any of that! Personally, I'd strain it, reduce it and freeze it in a large silicone ice cube tray to use for other dishes that require stock! - Lee
We do offer online cooking classes via our website that Jeremy sometimes does. They are mainly taught by our chef tutors though, just follow the link in the description to our website! - Lee
@@SchoolofWok I have subscribed to your patron top tier so I will be trying some recipes from the archives. I've been trying a lot of Chinese, Korean and soon Thai recipes as I have a wok now. It's quite amazing how versatile it is.
The recipe sounded so interesting until....the spice packet. A lot of us do not have access to oriental markets but do have some spices on hand from former trips when graveling. It would be great if you could give a list and amts. of individual spices so we could possibly make the recipe.
I was thinking about that too. I don't have access to the spice packet. But in the written receipe it is mentioned : 1 Chinese mixed spice packed (or tie 2 handfuls of the following selection of spices into a muslin cloth: Sichuan peppercorns, 3-4 cinnamon sticks, 5 cardamom pods, 8 star anise, 6-7 cloves, 10 pieces dried mandarin peel, 5-6 bay leaves, handful of whole white and black peppercorns, 2-3 tbsp liquorice slices, 2 nutmeg, and 2 tbsp fennel seeds)
@@SchoolofWok aren't these spices also the ingredients of 5 spice powder? But i guess the whole spices will make it taste way better. I wonder if I find liquirice slices and dried mandarin peel in my asian super market.
Hi buddy Geremy,..glad to know your awesome & inspiring recipes, it's wonderful to hv your sharing, cheers & thousand thanks to you!@😋😋😍🥰👏👍👍😇Sukria/Sukran/Arigato/Terimakasih/Salamatpok/??
