In season当季Thai泰式
Tom Kha Gai (Coconut Chicken Soup)冬卡椰奶南姜鸡汤
Coconut chicken soup fragrant with real galangal, lemongrass and makrut leaves. Galangal is central to the dish, not interchangeable ginger. Tough infusion herbs are removed before serving.椰奶鸡汤以南姜香茅橙叶增香，南姜不能当生姜替换，硬香料上桌前取出。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Cut chicken into ¾-inch pieces on a separate board. Slice galangal thinly, bruise lemongrass and cut large pieces; tear lime leaves and split chili. Tear mushrooms and chop cilantro. Use prepared liquid stock; keep infusion herbs large enough to remove.鸡另板切¾英寸，南姜薄片香茅拍松切大段，橙叶撕椒剖，菇撕香菜切，备液体汤，香料留大可捞。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce and dry it. Use clean utensils. Read all steps before heating.先洗手，把蔬果洗净擦干，备好干净器具。开火前通读步骤，确认食材和工具齐全。
- Measure the list for the selected servings before heating. Times are for the base recipe; larger batches take longer. Separately mentioned drinking water is additional.开火前按所选人数清单量好；时间按基础份量，人多分批会更久，另提饮用水需另备。
Ingredients食材
- Boneless skinless chicken thighs去骨去皮鸡腿肉8 oz盎司
- Prepared low-sodium chicken stock已调好的低钠鸡高汤1.5 cups杯
- Unsweetened full-fat coconut milk, not beverage无糖全脂椰奶（非椰饮料）1 cup杯
- Fresh or frozen galangal, not ginger鲜或冷冻南姜（非生姜）0.5 oz盎司
- Fresh lemongrass, tender lower stalk鲜香茅嫩下段1 stalk根
- Fresh or frozen makrut lime leaves鲜或冷冻马蜂橙叶（泰式柠檬叶）3 leaves片
- Fresh oyster mushrooms鲜平菇3 oz盎司
- Fish sauce鱼露2 tsp小勺
- Palm sugar, finely chopped切细棕榈糖0.5 tsp小勺
- Freshly squeezed lime juice鲜榨青柠汁1.5 tbsp大勺
- Fresh Thai chili; reduce seeds for milder heat鲜泰椒（去籽可减辣）1
- Fresh cilantro鲜香菜1 tbsp大勺
- Fine salt细盐0.125 tsp小勺
Method做法
Bring the stock and salt to a gentle boil in the pot, then add the chicken. Turn the heat down and let it simmer, stirring now and then. Check the largest piece with a food thermometer.
锅里高汤加盐煮到微微冒泡，放入鸡肉。转小火慢慢煮，偶尔搅一下。用食品温度计测最大那块鸡肉。
The thermometer reads 165°F (74°C) in the thickest part — don't go by color alone.温度计插到最厚处显示165°F (74°C)，别只看肉色判断。
Common mistake & quick fix容易错在哪，怎么补救
If browned outside but below 165°F (74°C) inside, lower the heat, cover briefly and recheck with a clean food thermometer.外面上色而里面未到165°F (74°C)时，调小火稍盖锅，再用干净食品温度计测温。
Pour in the coconut milk, then add the galangal, lemongrass, lime leaves, chili, mushrooms, sugar, and fish sauce. Keep it at a gentle simmer so the mushrooms get tender — small steady bubbles, not a rolling boil.
倒入椰奶，再放南姜、香茅、柑橘叶、辣椒、蘑菇、糖和鱼露。保持微微冒泡地煮，让蘑菇变软，别让它大滚。
The mushrooms are tender but still hold their shape.蘑菇已经软了，但还保持着形状。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Turn off the heat. Fish out the galangal slices, lemongrass pieces, and torn lime leaves with tongs — they've done their job flavoring the soup and aren't meant to be eaten. Stir in the lime juice.
关火。用夹子把南姜片、香茅段和撕开的柑橘叶捞出来，它们已经把香味煮进汤里了，不用吃。再拌入青柠汁。
Common mistake & quick fix容易错在哪，怎么补救
Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。
Scatter cilantro on top. Taste first, then add more fish sauce or lime if it needs it. Serve hot, with rice and a vegetable side if you like.
撒上香菜。先尝一口，觉得不够再加鱼露或青柠。趁热上桌，想配米饭和蔬菜也行。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Unsweetened full-fat coconut milk, not beverage无糖全脂椰奶（非椰饮料）Full-fat canned coconut milk gives curries body; shake the can or scoop the thick cream first to fry curry paste.全脂罐装椰浆让咖喱浓郁；先摇匀，或先舀上层椰油炒咖喱酱。
Fresh lemongrass, tender lower stalk鲜香茅嫩下段Citrusy stalk for soups and marinades. Pick firm, pale stalks; use the bottom 4 in, smash before simmering or mince very fine.柠檬香的茎，用于汤和腌料。挑硬挺浅色的；只用下部约10厘米，炖前拍裂或剁极细。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
- Fresh cilantro鲜香菜
Fresh, citrusy; stems carry the most flavor—chop them in too.清新带柑橘味；茎最香，一起切进去。
Fine salt细盐Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
Cookware厨具
Pot, ladle, tongs, knife, separate meat board, measuring tools and food thermometer锅、汤勺、夹、刀、生肉专用砧板、量具及食品温度计
Make it a balanced meal营养搭配建议
Add a vegetable side and a moderate portion of rice if needed; linked recipes are optional extras with separate ingredients.需要时配蔬菜及适量米饭；链接菜可选另做，食材另备。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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