{"id":199416,"title":"Tom kha gai, thajsk\u00e1 ku\u0159ec\u00ed pol\u00e9vka","modified":"2026-10-31T17:55:25+01:00","plain":"Lahodn\u00fd recept na thajskou pol\u00e9vku Tom Kha Gai. Pln\u00e1 chuti, kr\u00e9mov\u00e1 a rychl\u00e1 na p\u0159\u00edpravu. Zaru\u010den\u011b jako z thajsk\u00e9 restaurace, ale u v\u00e1s doma!\n\n\n\nCo je pol\u00e9vka Tom Kha?\n\n\n\nPol\u00e9vka Tom Kha Gai, n\u011bkdy psan\u00e1 tak\u00e9 Tom Kha Kai, pat\u0159\u00ed k nejobl\u00edben\u011bj\u0161\u00edm pol\u00e9vk\u00e1m mezi milovn\u00edky thajsk\u00e9 kuchyn\u011b. Tom znamen\u00e1 va\u0159it, kha znamen\u00e1 galg\u00e1n a gai znamen\u00e1 ku\u0159e. Jde tedy o ku\u0159ec\u00ed pol\u00e9vku, jej\u00ed\u017e chu\u0165 z velk\u00e9 \u010d\u00e1sti poch\u00e1z\u00ed z galg\u00e1nu, ale dal\u0161\u00ed kl\u00ed\u010dovou slo\u017ekou, kterou n\u00e1zev pol\u00e9vky nezmi\u0148uje, je kokosov\u00e9 ml\u00e9ko.\n\n\n\nPol\u00e9vku Tom Kha Gai najdete t\u00e9m\u011b\u0159 v ka\u017ed\u00e9 thajsk\u00e9 restauraci, ale proto\u017ee je jej\u00ed p\u0159\u00edprava velmi snadn\u00e1, skv\u011ble se hod\u00ed i jako jednoduch\u00e1 ve\u010de\u0159e doma. A\u010dkoli se p\u016fvodn\u00ed verze p\u0159ipravuje s ku\u0159etem, do pol\u00e9vky Tom Kha lze pou\u017e\u00edt i jin\u00e9 zdroje b\u00edlkovin. \n\n\n\nV Thajsku se m\u00edsto ku\u0159ete b\u011b\u017en\u011b pou\u017e\u00edvaj\u00ed ryby nebo mo\u0159sk\u00e9 plody, proto\u017ee nejl\u00e9pe lad\u00ed s chut\u00ed pol\u00e9vky Tom Kha.\n\n\n\nRecept na pol\u00e9vku tom yum s krevetami, dal\u0161\u00ed lahodnou thajskou pol\u00e9vku\n\n\n\nZvl\u00e1\u0161tnost pol\u00e9vky Tom Kha Gai spo\u010d\u00edv\u00e1 ve zp\u016fsobu pod\u00e1v\u00e1n\u00ed, kter\u00fd kv\u016fli jej\u00ed kr\u00e9mov\u00e9 konzistenci p\u0159ipom\u00edn\u00e1 kari. Na rozd\u00edl od tradi\u010dn\u00edch pol\u00e9vek (jako je tom yum), kter\u00e9 b\u00fdvaj\u00ed lehk\u00e9, vynik\u00e1 Tom Kha Gai svou kr\u00e9movost\u00ed, za ni\u017e vd\u011b\u010d\u00ed kokosov\u00e9mu ml\u00e9ku. \n\n\n\nTom Kha se v\u00fdborn\u011b hod\u00ed k jasm\u00ednov\u00e9 r\u00fd\u017ei va\u0159en\u00e9 v p\u00e1\u0159e, kter\u00e1 nas\u00e1kne jej\u00ed bohat\u00fd a vo\u0148av\u00fd v\u00fdvar. Vznikne tak plnohodnotn\u00e9 a syt\u00e9 j\u00eddlo, podobn\u011b jako u tradi\u010dn\u00edho kari.\n\n\n\nCo k n\u00ed pod\u00e1vat trochu moo grob? Jde o thajsk\u00e9 k\u0159upav\u00e9 vep\u0159ov\u00e9\n\n\n\nHlavn\u00ed suroviny na pol\u00e9vku Tom Kha Gai\n\n\n\nKokosov\u00e9 ml\u00e9ko: hust\u00e9 a kr\u00e9mov\u00e9, dod\u00e1v\u00e1 pol\u00e9vce sametovou konzistenci a jemnou chu\u0165.\n\n\n\nCitronov\u00e1 tr\u00e1va: Vo\u0148av\u00fd stonek dod\u00e1v\u00e1 sv\u011b\u017e\u00ed citronovou chu\u0165.\n\n\n\nGalg\u00e1n: Oddenek podobn\u00fd z\u00e1zvoru, dod\u00e1v\u00e1 ko\u0159enitou a lehce nasl\u00e1dlou chu\u0165. Pokud ho nem\u00e1te, nahra\u010fte ho z\u00e1zvorem\n\n\n\nListy kafrov\u00e9 limety: Aromatick\u00e9 listy dod\u00e1vaj\u00ed citronovou v\u016fni a lehkou ho\u0159kost.\n\n\n\nRyb\u00ed om\u00e1\u010dka: Slan\u00e1 tekutina s chut\u00ed umami, zv\u00fdraz\u0148uje slan\u00e9 chut\u011b.\n\n\n\nTamarindov\u00e1 pasta: Sladkokysel\u00e1 pasta dod\u00e1v\u00e1 kyselost a nasl\u00e1dl\u00fd t\u00f3n.\n\n\n\nPalmov\u00fd cukr: P\u0159\u00edrodn\u00ed cukr zjem\u0148uje a vyva\u017euje kysel\u00e9 a pikantn\u00ed chut\u011b.\n\n\n\nKoriandr: \u010cerstv\u00e1 bylinka dod\u00e1v\u00e1 sv\u011b\u017eest a citronov\u00fd t\u00f3n.\n\n\n\nKoriandr mexick\u00fd: Aromatick\u00e1 bylinka podobn\u00e1 koriandru, ale s v\u00fdrazn\u011bj\u0161\u00ed chut\u00ed, dod\u00e1v\u00e1 pol\u00e9vce hloubku. Je voliteln\u00e1.\n\n\n\nPokud hled\u00e1te veganskou verzi s n\u00edzk\u00fdm obsahem sacharid\u016f, vyzkou\u0161ejte mou keto pol\u00e9vku tom kha s houbami.\n\n\n\n\n\n\tAutentick\u00e1 pol\u00e9vka Tom Kha Gai\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t300 ml vody200 ml kokosov\u00e9ho ml\u00e9ka20 g citronov\u00e9 tr\u00e1vy28 g galg\u00e1nu3 listy kafrov\u00e9 limety4 su\u0161en\u00e9 chilli papri\u010dky (mno\u017estv\u00ed sni\u017ete podle toho, jak sn\u00e1\u0161\u00edte p\u00e1liv\u00e9)1 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky0.5 l\u017e\u00edce tamarindov\u00e9 pasty0.5 l\u017e\u00edce soli0.5 l\u017e\u00edce palmov\u00e9ho cukru100 g hub (enoki nebo jak\u00fdkoli jin\u00fd druh asijsk\u00fdch hub)250 g ku\u0159ec\u00edho masa (nakr\u00e1jen\u00e9ho na tenk\u00e9 nudli\u010dky)4 g koriandru (podle chuti)4 g m\u00e1\u010dky vonn\u00e9 (Voliteln\u011b, podle chuti)4 jarn\u00ed cibulky (podle chuti)\t\n\t\n\t\tVe woku nebo hrnci sm\u00edchejte vodu s kokosov\u00fdm ml\u00e9kem a na st\u0159edn\u00edm ohni p\u0159ive\u010fte k m\u00edrn\u00e9mu varu. Do sm\u011bsi p\u0159idejte citronovou tr\u00e1vu, galg\u00e1n, listy kafrov\u00e9 limety a su\u0161en\u00e9 chilli papri\u010dky.Jakmile se z\u00e1klad pol\u00e9vky za\u010dne va\u0159it, vm\u00edchejte ryb\u00ed om\u00e1\u010dku, tamarindovou pastu, s\u016fl a palmov\u00fd cukr. Kdy\u017e se palmov\u00fd cukr zcela rozpust\u00ed, p\u0159idejte do vrouc\u00edho v\u00fdvaru houby a ku\u0159ec\u00ed maso. Va\u0159te p\u0159ibli\u017en\u011b 2 minuty, nebo dokud nen\u00ed ku\u0159ec\u00ed maso zcela uva\u0159en\u00e9.Jakmile jsou ku\u0159ec\u00ed maso a houby uva\u0159en\u00e9, p\u0159idejte do v\u00fdvaru jarn\u00ed cibulku, koriandr a m\u00e1\u010dku vonnou. Odstavte wok z ohn\u011b a ihned pod\u00e1vejte.\t\n\t\n\t\t\nGalg\u00e1n, citronov\u00e1 tr\u00e1va a listy kafrov\u00e9 limety (kaffir) se nejed\u00ed, p\u0159ed pod\u00e1v\u00e1n\u00edm je m\u016f\u017eete vyjmout\nOzdobte \u010derstv\u00fdmi bylinkami a chilli papri\u010dkami podle chuti.\nPol\u00e9vku pod\u00e1vejte samotnou nebo s r\u00fd\u017e\u00ed.\n\n\t\n\t\n\t\tPlat principalTha\u00eflandaise\t\n\n\n\n\n\nTento recept n\u00e1m poskytla Praew z anglicky psan\u00e9ho blogu Hungry In Thailand. Sledujte n\u00e1s d\u00e1l, proto\u017ee je odbornic\u00ed na thajsk\u00e9 recepty a brzy se s n\u00e1mi pod\u011bl\u00ed o dal\u0161\u00ed tradi\u010dn\u00ed thajsk\u00e9 recepty","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199416","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199416"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199416\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/11935"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}