Name: Tom Ka Gai
Ingredients: 7000 gram Pulled Simsu; 3000 gram Torr Simsubas; 60 gram Lökpulver; 60 gram Vitlökspulver; 80 gram Salt; 3250 gram Vatten; 200 gram Japansk soja; 150 gram Dijonsenap; 900 gram Rapsolja; 42,7 kg Färdig mängd; 7000 gram Pulled Simsu; 300 gram Röd chili (urkärnad och strimlad); 28 gram Citrongräs; 2000 gram Gul lök (grovt tärnad); 70 gram Vitlök (pressad); 350 gram Fisksås; 350 gram Råsocker; 560 gram Färsk ingefära (riven); 84 gram Limeblad; 13000 gram Vatten; 11000 gram Kokosmjölk; 210 gram Grönsaksbuljong; 560 gram Limejuice; 3500 gram Champinjoner (skivade); 2100 gram Salladslökar (snedskurna); 420 gram Färsk koriander (grovhackad)

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Tom Ka Gai

A delicious Thai soup that warms. Good and fresh flavors with some acidity, sweetness and heat.

Category Cauldron

Servings 150

Nutrition and climate performance

Portion size: 45g

Ingredients

Finished quantity of pulled

7000 gram Pulled Simsu

Ingredients, pulled

3000 gram Dry Simsubas
60 grams Onion powder
60 grams Garlic powder
80 gram Salt
3250 gram water
200 grams Japanese soya
150 gram Dijon mustard
900 gram Rapeseed oil

Finished quantity of Tom Ka Gai

42,7 kg Finished quantity

Ingredients, Tom Ka Gai

7000 gram Pulled Simsu
300 gram Red chili deseeded and shredded
28 gram Lemongrass
2000 gram Yellow onion roughly diced
70 gram Garlic pressed
350 gram Fish sauce
350 gram Raw sugar
560 gram Fresh ginger grated
84 gram Lime leaf
13000 gram water
11000 grams Coconut milk
210 gram Vegetable broth
560 gram Lime juice
3500 gram Mushrooms sliced
2100 grams Scallions sliced diagonally
420 gram Fresh coriander roughly chopped

Instructions

Mixing:

Mixing should be done in Bjorn or other Varimixer

Instruction, pulled

Mix all the dry ingredients
Add the remaining ingredients and start mixing
Knead on high speed, about 5 minutes until a tough and stringy texture is obtained
Take out about 1.5 kg of kneaded dough and flatten it into a rectangle the size of an oven tray
Roll up from the short side (as you would when rolling a bun dough) quite compactly until you get the shape of a loaf
Place on greased tray
Tempa in the oven at 110 degrees, 50% moisture to 88 degrees internal temperature
Leave to cool overnight
Cut the "loaves" lengthwise, and about 10 cm thick
Grate the pieces in a Bear or Varimixer by using the wing and "tearing" on high speed. Run until you get the desired size of the pieces

Direction, Tom Ka Gai

Crush the root of the lemongrass with the handle of the knife.
Sauté the onion, garlic, chili and lemongrass in the oil.
Add the Pulled Simsu, fish sauce, sugar, ginger, lime leaves, water, vegetable broth and coconut milk.
Cook slowly for about 10 minutes. Season to taste with squeezed lime juice.
Add the spring onions and mushrooms and simmer for a few more minutes.
Lift out the lemongrass.
Serve the soup in warm bowls and sprinkle with coriander.