THE BEST THAI TOM KHA SOUP RECIPE
Tom Kha Gai - Thai chicken coconut soup aromatic of lemongrass, lime kaffir leaves and galangal, gives you a refreshing aftertaste with a creamy taste from coconut.
Provided by natty's pantry
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
- Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 13 g, Cholesterol 69 mg, Fat 36.2 g, Fiber 3.2 g, Protein 23 g, SaturatedFat 27.5 g, Sodium 243.8 mg, Sugar 2.8 g
TOM KHA GAI THAI SOUP
I fell in love with my local Thai restaurant's tom kha gai soup, and this is my closest match to it. It's delicious, healthful, and filling. The galangal, ginger, and lemon grass chunks are not meant to be eaten, so they can be thrown out or put back in the pot.
Provided by JuliAnne
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Devein lime leaves and cut into very thin slices; set aside.
- Combine chicken broth and coconut milk in a large pot; bring to a boil. Add chiles, galangal, and ginger and simmer over medium heat for 10 to 15 minutes. Add chicken, sliced lime leaves, and lemon grass and continue to cook until chicken is no longer pink in the centers, about 10 minutes.
- Turn off the heat and add the drained straw mushrooms, fish sauce, sugar, and lime juice. Stir well, and serve with plenty of fresh cilantro on top as a garnish.
Nutrition Facts : Calories 402.3 calories, Carbohydrate 16 g, Cholesterol 44.3 mg, Fat 30.5 g, Fiber 3.7 g, Protein 21.3 g, SaturatedFat 25.3 g, Sodium 1417.2 mg, Sugar 6.5 g
TOM KA GAI SOUP (THAI W/ LEMON GRASS)
Categories Poultry
Number Of Ingredients 17
Steps:
- Preparation: Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot. For more detailed instructions on how to do this, see: All About Lemongrass Guide Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil. Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked. Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes. Turn heat down to minimum. Add lime juice and stir. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili. Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl. For an extra kick of flavor, add a dollop of either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY!
THAI GALANGAL CHICKEN SOUP ( TOM KA GAI)
This recipe was given to me by my brother-in-law but origanally from an Australian Women's Weekly cookbook/magazine. The coconut milk tames the spices, making this a smooth and subtle soup. You can use chicjen breast if you prefer them to the chicken thigh meat.. This recipe is gluten-free if you use a purchased or home-made stock that is gf suitable and a gf fish sauce. The whole coriander/cilantro is used in this soup- the roots and stem in the soup base and then the leaves before serving
Provided by Jubes
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the lemongrass into 5 cm pieces and pound the pieces with the side of your kitchen knife to bruise them. This helps to release the flavour into the soup.
- Using a large saucepan- combine the stock, lemongrass pieces, galangal, whole lime leaves and coriander (cilantro) roots and stems mixture. Bring to the boil. Reduce the heat. Simmer covered for 5 minutes.
- Remove from the heat and allow to stand for 10 minutes.
- Strain the stock through muslin or a fine strainer into a large heatproof bowl. Discard the solids.
- Rinse your saucepan.
- Return your stock/soup base to the same saucepan.
- Add chicken and straw mushrooms. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes, or until the chicken is cooked through.
- Stir in the coconut milk, lime juice, fish sauce and the sugar. Cook, stirring, until only just heated through. Do not boil. Remove from heat.
- Add the remaining ingredients- coriander (cilantro) leaves, red chillies, kaffir lime leaves and the lemon grass slices.
- Serve hot.
Nutrition Facts : Calories 506.4, Fat 19.6, SaturatedFat 13.3, Cholesterol 109.2, Sodium 1056.7, Carbohydrate 50.7, Fiber 1.8, Sugar 42.5, Protein 32.6
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