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Tom Kha Gai Roasted Meat (อกไก่อบน้ำต้มข่า)
This is a super easy way to take advantage of the last part of your Tom Kha Gai soup. When you get to the bottom of the Tom Kha Gai a lot of the lemongrass and other herbs and spices are inedible. What I like to do is to save the last one-fourth of the soup to use as a base for roasted Meats.
The only thing we really need is some kind of a Thai Basil spray for the cookie sheet or baking pan and some vegetables of your choice and some broth to keep it moist.
This recipe is great to combine two of the most popular elements of Thai food which are roasted meat and coconut based soups. If you're on a tight budget like my wife and I it has the added benefit of not wasting any of the ingredients and allowing you to re-purpose work that you've already done so that you don't have to duplicate it.
Please let us know how you like this healthy Thai recipes original Fusion dish in the comments section below and let us know if you mind if I did anyway and how it turned out.
You can do this with many of the Thai recipes on here by roasting a lean meat and using the previous recipe to enhance the meat. We are in the process currently of adding a Wiki page to our website so you can upload your own versions of our healthy Thai recipes or your very own inventions to the website and see how popular they become 🙂 you will be given credit as the author of each post that you post so get your brain in gear and let's see what new inventions that have never been done before we can come up with!
- • Last on-fourth of the previous recipe of Tom Kha Gai soup.
- • 2 large chicken breasts. (about 12 ounces.)
- • 1 cup unsalted chicken broth.
- • ½ cup light coconut milk.
- • 10 chopped basil leaves.
- • 10 garlic cloves.
- • 1 red bell pepper, cut it in pieces.
- • 1 bunch of chopped green onions.
- • 4 shallots sliced or 1 large onion chopped into large slices.
- • Thai Basil Wok Spray.
- • Crushed Thai chili or chili flakes. (as an option.)
- • Salt and pepper.
- Heat the oven to 350 degrees.
- Spray a cookie sheet or baking pan with the wok oil or healthy oil.
- Place garlic cloves, herbs, and vegetables around the pan and on the chicken with a little space between them and dump the remnants of your Tom Kha Gai on the chicken breasts making sure to disperse it evenly.
- Pour ⅓ cup of broth and ½ coconut milk over the meat for moisture.
- Cook until the chicken is about 150 degrees chicken with a cooking thermometer at about 15 minutes and making sure there is no pink meat as my wife says chicken is more dangerous when it is not completely cooked.
- Once the meat is cooked and there is no longer any pink meet in the middle slice the chicken and garnished with crushed red Thai peppers.
- Add the broth over the top as needed for moisture and add salt and pepper and chili pepper crushed as needed to enhance the flavor.