TOM KA KAI (THAI COCONUT CHICKEN SOUP)
This is my husband's all time favorite Thai soup - but up until now, I haven't been able to recreate it at home. I've played around with several versions to come up with this one. The authentic ingredients make a HUGE difference - although you can use substitutions, of course, it does affect the outcome. I have been able to find the galangal root (much preferred over ginger!!), the lemongrass, and the kaffir lime leaves at my local asian market. Yum yum yum, worth the extra shopping trip!
Provided by Gatorbek
Categories One Dish Meal
Time 35m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 15
Steps:
- In the bottom of a large soup pot, heat the oil over high heat until very hot but not smoking. I often make this is a wok on the stove.
- Salt the chicken and add to oil, tossing to brown all the pieces. Cook about 3 minutes or until outside is browned, but not necessarily cooked all the way through.
- Add mushrooms and toss. Allow to cook until some of the moisture is cooked out and the mushrooms are soft. Turn down heat to medium-low.
- To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. You can use a food processor for this, or just mince it by hand. The woody upper portion of the stalk will be removed later, so don't chop it up, simply score it by making a few superficial cuts in it to allow it to flavor the soup.
- Add the whites of the onions, reserving the greens. Add the minced lower portion of the lemongrass, grated galangal, and chilies. Toss until just warmed through.
- Add the lemongrass stalk, lime leaves, chicken stock, coconut milk, lime juice, fish sauce, brown sugar and remaining onions, reserving just a few for garnish. Simmer over low heat for 15 minutes to allow flavors to blend well.
- Taste test and adjust flavors as follows:.
- Not salty enough - add more fish sauce.
- Too sour - add a little more brown sugar.
- Too spicy - add more coconut milk.
- Not spicy enough - add more chilies.
- Ladle into 4 soup bowls and garnish with remaining onion greens, cilantro, and basil.
- Variations:.
- Add more vegetables such as some sliced red bell peppers with the mushrooms.
- Serve over wide rice noodles for a main dish serving.
- Make vegetarian by increasing mushrooms in place of chicken and substituting vegetable stock.
Nutrition Facts : Calories 478.4, Fat 34, SaturatedFat 21.2, Cholesterol 48.6, Sodium 1453.7, Carbohydrate 20.6, Fiber 0.9, Sugar 8.7, Protein 25.6
THAI COCONUT SOUP (TOM KHA KAI)
Make and share this Thai Coconut Soup (Tom Kha Kai) recipe from Food.com.
Provided by Faa3959
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Dice the chicken into bite size cubes. Marinade with oyster sauce. Leave in refrigerator for 30 minutes.
- Slice the ginger up into really thin strips.
- Remove the outer leaves from the lemon grass until you get to the soft bit in the center. Now take a rolling pin or something heavy and batter the lemongrass.
- Place the water in a pot and start to heat, while the water is heating, juice your lime. When the water is getting hot, put the lime juice, lemongrass, galangal and fish sauce inches And bring to the boil.
- Once it starts to boil add the chicken and coconut milk, stir and bring it back to boil.
- Once boiling, reduce the heat and simmer for about 2 minutes or until the chicken is cooked through. Keep stirring whilst doing this to avoid a skin forming.
- Serve the Tom Kha Gai when ready and garnish with the coriander and eat with rice.
Nutrition Facts : Calories 389.6, Fat 29.1, SaturatedFat 23.7, Cholesterol 75.5, Sodium 2169, Carbohydrate 6.2, Fiber 0.1, Sugar 1, Protein 28.8
TOM KHA KAI - THAI COCONUT/CHICKEN SOUP
When my family visited Thailand a few years ago I fell in love with this soup. This is an adaptation from a recipe in the Amazing Tastes of Thailand booklet put out by the Thailand Tourism Authority.
Provided by Carolyn Haas
Categories Chicken Soups
Time 30m
Number Of Ingredients 12
Steps:
- 1. Cut lower portion of lemon grass into 1 inch lengths and crush. Tear kaffir lime leaves in half. Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
- 2. Add the chicken, fish sauce and sugar. Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
- 3. Heat just to boiling, add chili paste and lime juice, stir until blended. Garnish with cilantro leaves and crushed chili peppers.
- 4. NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen. I've also used minced lemon grass in a tube from the produce section. Powdered galangal is available, too. Fresh is better, of course!
TOM KHA KAI (CHICKEN COCONUT SOUP)
This is my favourite Thai Soup. Everyone seem to like Tom Yum Koong (the seafood one) but i prefer this creamy one...and the heat is flexible...depending on how much you can handle. Recipe from www.10thaidish.athailand.com
Provided by KitchenManiac
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large sauce pan and heat to boiling.
- Add chicken, fish sauce, and sugar.
- Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk.
- Heat just to boiling and turn off the heat.
- Place the lime juice and chilli paste in a serving bowl and pour the soup over them.
- Garnish with coriander leaves and crushed chillies.
THAI CHICKEN AND COCONUT SOUP (TOM KHA KAI)
Make and share this Thai Chicken and Coconut Soup (Tom Kha Kai) recipe from Food.com.
Provided by Terese
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pour the chicken stock into a wok over a high heat.
- Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
- Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
- Add coconut milk and simmer gently for 3 minutes.
- Add the chicken and stir for 30 seconds until chicken is just cooked.
- Stir through the lime juice, sugar and fish sauce.
- Serve immediately sprinkled with coriander leaves.
More about "thai coconut soup tom kha kai recipes"
BEST EVER TOM KHA GAI SOUP (THAI COCONUT CHICKEN SOUP)
From 40aprons.com
Ratings 458Calories 682 per servingCategory Main Course, Side Dish, Soup
- In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
- Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.
THAI CHICKEN COCONUT SOUP (TOM KHA GAI) RECIPE
From myrecipes.com
4/5 (34)Calories 357 per serving
- In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
TOM KHA GAI (THAI COCONUT CHICKEN SOUP) - FEASTING AT …
From feastingathome.com
COCONUT SOUP (TOM KHA KAI) RECIPE FROM THAI FRESH IN …
From camillestyles.com
BEST THAI COCONUT CHICKEN SOUP (TOM KHA KAI OR GAI)
From manilaspoon.com
INSTANT POT ® THAI CHICKEN SOUP SWANSON | THAI COCONUT SOUP …
From philippines.icomos.org
Reviews 75
THAI COCONUT SOUP RECIPE WITH MUSHROOMS – THAI COCONUT …
From philippines.icomos.org
Reviews 139
TOM KHA GAI SOUP INSTANT POT THAI COCONUT CHICKEN SOUP INSTANT …
From philippines.icomos.org
Reviews 179
10-MIUTE THAI-STYLE CREAMY COCONUT CHICKEN SOUP
From thefitfork.com
TOM KHA GAI SOUP (THAI COCONUT CHICKEN SOUP) | THE FRAYED APRON
From thefrayedapron.com
TOP 50 THAI SOUP RECIPE EASY RECIPES - KEITH.ALFA145.COM
From keith.alfa145.com
TOM KHA SOUP (THAI COCONUT SOUP) » VEGAN + VEGETARIAN RECIPE
From vegrecipesofindia.com
INSTANT POT TOM KHA SOUP (THAI COCONUT CHICKEN SOUP)
From punchfork.com
TOM KHA GAI RECIPE: A THAI COCONUT CHICKEN SOUP - DR. AXE
From draxe.com
CHICKEN COCONUT SOUP RECIPE: A HEALTHIER VERSION OF TOM KHA GAI
From healthyrecipes101.com
HEALING THAI COCONUT SOUP | VEGAN TOM KHA GAI SOUP RECIPE
From simplegreensmoothies.com
TOM KHA SOUP RECIPE (AUTHENTIC THAI COCONUT SOUP) + VIDEO
From whiskaffair.com
AUTHENTIC TOM KHA GAI RECIPE - THAI COCONUT CHICKEN SOUP
From tastythais.com
TOM KHA GAI RECIPE | HOW TO MAKE THAI COCONUT CHICKEN …
From tasteofhome.com
THAI CHICKEN SOUP RECIPE WITH COCONUT MILK RECIPES
From hercules.dixiesewing.com
EASY TOM KHA SOUP (VEGETARIAN THAI COCONUT SOUP)
From asassyspoon.com
TOP 48 THAI COCONUT SOUP RECIPE EASY RECIPES
From sara.hedbergandson.com
TOP 45 THAI COCONUT CHICKEN SOUP RECIPE RECIPES
From istimewa.dixiesewing.com
EASY VEGAN THAI COCONUT SOUP (TOM KHA KAI) - JERRY JAMES STONE
From jerryjamesstone.com
THAI CHICKEN COCONUT SOUP (TOM KHA SOUP) - THE …
From theflavoursofkitchen.com
You'll also love