{"id":138329,"title":"Sup\u0103 autentic\u0103 Tom Kha Gai","modified":"2026-06-15T09:28:11+02:00","plain":"O re\u021bet\u0103 delicioas\u0103 de sup\u0103 thailandez\u0103 Tom Kha Gai. Savuroas\u0103, catifelat\u0103 \u0219i rapid de preg\u0103tit. Gust de restaurant thailandez, chiar la tine acas\u0103!\n\n\n\nCe este supa Tom Kha?\n\n\n\nTom Kha Gai, scris\u0103 uneori \u0219i Tom Kha Kai, este una dintre cele mai populare supe printre iubitorii de buc\u0103t\u0103rie thailandez\u0103. Tom \u00eenseamn\u0103 \u201ea fierbe\u201d, kha \u00eenseamn\u0103 galanga, iar gai \u00eenseamn\u0103 pui. A\u0219adar, este o sup\u0103 de pui al c\u0103rei gust provine \u00een mare parte din galanga, \u00eens\u0103 un alt ingredient esen\u021bial, nemen\u021bionat \u00een numele supei, este laptele de cocos.\n\n\n\nSupa Tom Kha Gai se g\u0103se\u0219te \u00een aproape toate restaurantele thailandeze, dar, fiind at\u00e2t de u\u0219or de f\u0103cut, este alegerea perfect\u0103 pentru o cin\u0103 simpl\u0103 acas\u0103. De\u0219i varianta original\u0103 este cu pui, tom kha se poate preg\u0103ti \u0219i cu alte surse de protein\u0103.\n\n\n\n\u00cen Thailanda, cele mai obi\u0219nuite alternative sunt pe\u0219tele \u0219i fructele de mare, deoarece se potrivesc de minune cu profilul aromatic al supei tom kha.\n\n\n\nRe\u021beta de sup\u0103 tom yum cu creve\u021bi, o alt\u0103 sup\u0103 thailandez\u0103 absolut delicioas\u0103\n\n\n\nParticularitatea supei Tom Kha Gai \u021bine de felul \u00een care se savureaz\u0103: datorit\u0103 texturii sale cremoase, aminte\u0219te mai degrab\u0103 de un curry. Spre deosebire de supele tradi\u021bionale (precum tom yum), care sunt adesea mai u\u0219oare, Tom Kha Gai se remarc\u0103 prin consisten\u021ba sa catifelat\u0103, dat\u0103 de laptele de cocos.\n\n\n\nTom kha se potrive\u0219te perfect cu orez de iasomie g\u0103tit la abur, care \u00eei absoarbe bulionul bogat \u0219i parfumat \u0219i transform\u0103 aceast\u0103 sup\u0103 \u00eentr-o mas\u0103 complet\u0103 \u0219i s\u0103\u021bioas\u0103, \u00een stilul unui curry tradi\u021bional.\n\n\n\nDe ce s\u0103 nu servi\u021bi \u0219i pu\u021bin moo grob al\u0103turi? Este faimosul porc crocant thailandez.\n\n\n\nIngredientele principale ale supei Tom Kha Gai\n\n\n\nLapte de cocos: dens \u0219i cremos, aduce onctuozitate \u0219i o arom\u0103 delicat\u0103.\n\n\n\nCitronel\u0103: Tulpin\u0103 aromat\u0103, care ofer\u0103 un gust citric \u0219i revigorant.\n\n\n\nGalanga: Rizom asem\u0103n\u0103tor ghimbirului, cu o arom\u0103 picant\u0103 \u0219i u\u0219or dulce. \u00cen lips\u0103, o pute\u021bi \u00eenlocui cu ghimbir.\n\n\n\nFrunze de combava\/kaffir: Foarte aromate, aduc note citrice \u0219i o u\u0219oar\u0103 am\u0103real\u0103.\n\n\n\nSos de pe\u0219te: Lichid s\u0103rat, bogat \u00een umami, care intensific\u0103 gustul preparatului.\n\n\n\nPast\u0103 de tamarin: Past\u0103 dulce-acri\u0219oar\u0103, care aduce aciditate \u0219i o not\u0103 dulce.\n\n\n\nZah\u0103r de palmier: Zah\u0103r natural, care \u00eendulce\u0219te \u0219i echilibreaz\u0103 notele acide \u0219i picante.\n\n\n\nCoriandru: Iarb\u0103 proasp\u0103t\u0103, care aduce prospe\u021bime \u0219i o not\u0103 citric\u0103.\n\n\n\nCulantro: Iarb\u0103 aromatic\u0103, asem\u0103n\u0103toare coriandrului, dar mai intens\u0103, care adaug\u0103 profunzime. Este op\u021bional\u0103.\n\n\n\n\n\n\tSup\u0103 Tom Kha Gai autentic\u0103\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t300 ml ap\u0103200 ml lapte de cocos20 g iarb\u0103 de l\u0103m\u00e2ie28 g galangal3 frunze de lime kaffir4 ardei iu\u021bi usca\u021bi (ajusta\u021bi cantitatea dup\u0103 c\u00e2t de iute v\u0103 place)1 lingur\u0103 de sos de pe\u0219te0.5 lingur\u0103 de past\u0103 de tamarin0.5 lingur\u0103 de sare0.5 lingur\u0103 de zah\u0103r de palmier100 g ciuperci (enoki sau orice alt soi de ciuperci asiatice)250 g pui (t\u0103iat \u00een f\u00e2\u0219ii sub\u021biri)4 g frunze de coriandru (dup\u0103 gust)4 g culantro (op\u021bional, dup\u0103 gust)4 cepe verzi (dup\u0103 gust)\t\n\t\n\t\tPune\u021bi apa \u0219i laptele de cocos \u00eentr-un wok sau \u00eentr-o crati\u021b\u0103 \u0219i aduce\u021bi-le la un clocot u\u0219or, la foc mediu.Ad\u0103uga\u021bi iarba de l\u0103m\u00e2ie, galangalul, frunzele de lime kaffir \u0219i ardeii iu\u021bi usca\u021bi.C\u00e2nd baza supei \u00eencepe s\u0103 fiarb\u0103, ad\u0103uga\u021bi sosul de pe\u0219te, pasta de tamarin, sarea \u0219i zah\u0103rul de palmier.Dup\u0103 ce zah\u0103rul de palmier s-a dizolvat complet, ad\u0103uga\u021bi ciupercile \u0219i puiul \u00een bulionul clocotit. G\u0103ti\u021bi aproximativ 2 minute sau p\u00e2n\u0103 c\u00e2nd puiul este p\u0103truns.Dup\u0103 ce puiul \u0219i ciupercile sunt g\u0103tite, ad\u0103uga\u021bi cepele verzi, frunzele de coriandru \u0219i culantro. Lua\u021bi wokul de pe foc \u0219i servi\u021bi imediat.\t\n\t\n\t\t\nGalangalul, iarba de l\u0103m\u00e2ie \u0219i frunzele de lime kaffir nu se consum\u0103; le pute\u021bi \u00eendep\u0103rta \u00eenainte de servire.\nPres\u0103ra\u021bi deasupra ierburi proaspete \u0219i ardei iu\u021bi, dup\u0103 gust.\nServi\u021bi supa simpl\u0103 sau al\u0103turi de orez.\n\n\t\n\t\n\t\tPlat principalTha\u00eflandaise\t\n\n\n\n\n\nAceast\u0103 re\u021bet\u0103 ne-a fost oferit\u0103 de Praew, de pe blogul \u00een limba englez\u0103 Hungry In Thailand. R\u0103m\u00e2ne\u021bi aproape: este specialist\u0103 \u00een re\u021bete thailandeze \u0219i va reveni cur\u00e2nd cu alte re\u021bete tradi\u021bionale din Thailanda.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138329","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138329"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138329\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/11935"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138329"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138329"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138329"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}