FARM TO TABLE – TOM KHA GAI

TOM KHA GAI


With November we offer a main course that will warm up your heart with flavors from Thailand.
Tom Kha Gai is a soup entree to be eaten with rice or pasta.
First up, cook your favorite pasta and protein with this dish.

Ingredients

  • 4 large cans coconut milk*
  • 3l water
  • 3l veg stock
  • 400g galangal root
  • 8 stalks of lemongrass
  • 300g Mirin
  • 150g Rice Vinegar
  • 8 big white onion
  • 2 tomatoes
  • 100g kaffir lime leaves squeezed
  • 1kg mushrooms most likely Shimeji
  • 10 Thai chilies
  • 100g lime juice
  • small bunch of cilantro
* Depending on your preferences you can reduce the amount of coconut milk and replace it with vegetable stock.

Instructions


-Chop the galangal root in smaller pieces
-Take off the outside skin layers from the lemongrass and smash the lemongrass with a pan or meat pounder
-Heat up the coconut milk, lemongrass, lime leaves and galangal and let it simmer for an hour and transfer the flavour to the coconut milk
-Chop and sauté the mushrooms  & onions until brown, take the mushrooms out and keep on the side
-Add water and veg stock in the pan and reduce
-Strain coconut milk in the pan
-Add chili, tomato, mirin and ice vinegar

Reduce the liquid until it becomes a rich, creamy sauce
Season to your tastes with lime juice, salt & pepper
Use fresh cilantro as a display across the ‘soup’ for finishing the dish
Add sauteed mushrooms to your favourite rice or pasta served in a bowl then ladle in the ‘soup’ and enjoy!

About CHEF MARCO HERBERGS:

After receiving his Diploma as Master Chef of Professional Education and Training in 2004, Chef Marco Herbergs held the prestigious position of Executive Head Chef at the Treculinari AG, Restaurant Loewen in Meilen Switzerland until 2011, which was when he and his family made their life-long dream come true and immigrated to Canada. Their pursuit of a bounty of season ingredients, world class wines and the relaxed outdoor lifestyle is what led them to the Okanagan. Marco has honed his skills in some remarkable restaurants including Gasthof Loewen in Switzerland and the Fairmont Chateau Lake Louise. With over 17 years of experience in managing different Hotel Kitchens, he is an extremely motivated individual who strives for excellence in all areas of his life, which has been a strong attribute to his successful career as a Chef. His love for haute cuisine has him emphasizing local products and good quality which leads to good living. Chef Marco shops locally when possible and sources out the best product for each menu item to create the ultimate dining experience.

Saturday, October 10 2015

Posted by: CHEF MARCO HERBERGS

Categories:

Farm to Table

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  •   Crystal Gem of the Month
  •   Do it naturally
  •   Farm to Table
  •   Fitness & Exercise
  •   Health & Wellness
  •   Insights from Kurspa
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  •   Meet the Management Team