Tom Ka Gai Spicy Chicken Soup W Coconut Milk Recipes

Steps:

• 1. In a large saucepan combine ginger,oil, and crushed red pepper. Cook and stir over medium heat for 2 minutes. Add broth; bring to a boiling. Stir in rice; reduce heat. Simmer,covered, for 15 to 20 minutes or until rice is tender.
• 2. Tear lime leaves in several places from edges toward the centers. Cut lemongrass into 1 inch pieces; bruise with the flat side of a knife. Stir lime leaves, lemongrass, chicken, coconut milk, mushrooms, sweet pepper, chopped onion, nam pla, and snipped cilantro into broth mixture. Bring to a boiling; reduce heat. simmer, uncovered , for 5 minutes.
• 3. Remove all Lime leaves and lemongrass from soup(not edible). Stir in lime juice. If desired each serving with green onions and cilantro sprigs; serve with lime wedges.

Steps:

• Place the chicken stock (or broth) in a stockpot, add lemon grass, ginger and lime leaves. I recommend slicing the lime leaves along the veins almost to the midrib to allow for more flavor release. These kaffir lime leaves are used in the same fashion we season soups with bay leaves. Bring the broth to a slow boil over medium heat.
• Add sliced chicken, mushrooms, water chestnuts, salt, lime juice, fish sauce and sugar, reserving more lime juice and fish sauce to add later to taste.
• Cook slowly, uncovered for 10 - 15 minutes, then add coconut milk, cilantro, green onion, tomato, fresh coconut meat, bruised chilies, and red curry paste. Stirring frequently, bring almost to a boil, then remove from heat and serve if you are happy with the flavor of lime juice to fish sauce in conjunction with the other ingredients. Cook this soup gently to prevent the coconut milk from separating.

Steps:

• Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
• In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
• Sprinkle with scallions and fresh cilantro and serve steaming hot.

Steps:

• Heat the oil in a large pot over medium heat. Add the ginger, lemongrass, and curry paste and stir and cook in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Add the lime leaves and chillies and simmer gently for 10 minutes to infuse the broth.
• After 10 minutes, stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are tender, about 5 minutes. Add the chicken and cook until no longer translucent, about 2-5 minutes. Watch carefully, do not overcook. Remove from heat and stir in the lime juice. Taste and adjust seasoning if necessary. To serve, drizzle with a little chilli oil and/or garnish with cilantro and lime wedges.