AUTHENTIC TOM KHA GAI
Provided by Seonkyoung
Time 20m
Yield 4
Number Of Ingredients 15
Steps:
- Pour chicken broth into a wok or medium size pot. Add lemongrass, galangal and shallot. Bring it to boil over medium high heat, then add palm sugar, fish sauce, coconut milk, tomatoes, mushrooms, lime leaves, Thai chilies and chicken. Stir gently and bring it to a light simmer, then reduce heat to medium and gently simmer for 6 minutes or until chicken is fully cooked.
- Add green onion and cilantro. Turn off heat. Lastly, add lime juice. 1/4 cup if you like more creamier soup and 1/3 cup if you want more tangy flavor in your soup. Stir gently one last time and serve with warm cooked jasmine rice! Enjoy!
Nutrition Facts : Calories 387 calories, Sugar 5.4 g, Sodium 1643.1 mg, Fat 22.7 g, SaturatedFat 18.5 g, TransFat 0 g, Carbohydrate 13.2 g, Fiber 1.3 g, Protein 21 g, Cholesterol 54.2 mg
TOM KHA GAI RECIPE (ต้มข่าไก่) - AUTHENTIC THAI STYLE
Thai tom kha gai (ต้มข่าไก่) is a popular Thai soup, that's eaten more like a curry. The base of the dish is coconut milk, so it's creamy and rich. It's not known as being a spicy Thai dish, but it's still full of delicious and well balanced flavor. Make sure you read the recipe below and also watch the video for cooking instructions.
Provided by Mark Wiens (EatingThaiFood.com)
Categories Soup
Time 30m
Yield 3 - 4
Number Of Ingredients 12
Steps:
- First take a thumb sized chunk of galangal, cut off the stems, and cut the root part into thin slices. It can be a little tough, so you might have to hit the top of your knife with your palm.
- Next grab your lemongrass, slice off the bottoms, pull off the outer skin layer, and then slice it diagonally into about 1 inch strips. This is just going to help release its amazing fragrance.
- Turn on your stove to medium heat, and add about 3 cups (or ½) of the coconut milk to a medium sized saucepan. Put the pot on the heat and immediately toss in the sliced galangal and lemongrass.
- As your coconut milk begins to heat, move back over to your cutting board and slice up the chicken. I used 2 chicken breasts for this recipe. Slice the chicken into medium sized chunks - they can be kind of big in size.
- Just before the coconut milk comes to a boil, add the chicken, and then add the other remaining 3 cups of coconut milk. Now, turn down the heat to a medium low, as you don't want the coconut milk to heat too fast or burn.
- Prepare your Thai chilies by peeling off the stems and then just slice them diagonally. Go ahead and add them directly to the soup.
- Give the soup a quick stir, and then add about 200 grams of oyster mushrooms (it was about 2 handfuls for me).
- Your coconut milk should not boil, but just maintain a nice low heat. Because coconut milk is so delicate, when you stir, be sure to move your spoon in 1 direction only, otherwise you run the risk of the coconut milk getting too shaken and it will start to curdle. Be gentle with the coconut milk.
- Move back over to your cutting board and peel and slice 2 small white onions into thick wedges (if your onion is really big, just use 1). Immediately toss the onions into the soup.
- Next, cut your tomatoes in the same way as your onions, into thick wedges. Wait until your tom kha gai (ต้มข่าไก่) is just about to boil, and then add the tomatoes.
- Take the kaffir lime leaves, break them with your hand, and toss them directly into the soup. Breaking the kaffir lime leaves is going to release their flavor.
- Now add about ½ teaspoon of salt to begin with (taste to add more)
- Mix your tom kha gai slowly and gently, for about 5 - 10 minutes, making sure it doesn't come to a full boil - and if it does - turn down the heat to even lower. You want the chicken, onions, tomatoes, and other ingredients to be fully cooked, but you don't want to overcook the coconut milk.
- After about 5 - 10 minutes of cooking, go ahead and turn off the heat completely.
- Go back to your cutting board, slice up a handful of fresh cilantro, and add it to the soup. Give it a quick stir, and the cilantro will cook enough from the already hot soup.
- The final step is to juice a couple of limes into a separate bowl and then add about 4 tablespoons of lime juice to the tom kha gai (ต้มข่าไก่). Again, just give it a quick and gentle stir, and it's ready to be served.
- Make sure you do some taste-testing to make sure it's salty and sour enough. You may need to add a little extra salt or lime juice to get the flavor you want.
AUTHENTIC TOM KHA GAI SOUP
Learn how to make authentic Tom Kha Gai (Thai Coconut Chicken Soup) with this simple delicious recipe. Can be made in an Instant Pot or on the stove top. Gluten-free and vegan adaptable! Updated 3/20 ( see notes)
Provided by Sylvia Fountaine
Categories soup
Time 30m
Number Of Ingredients 14
Steps:
- Place everything in the instant pot except lime juice, coconut milk and sugar - leaving the chicken thighs or breasts whole. Don't forget the salt. Give a stir. ????
- If using chicken breasts, pressure cook on high pressure for 7 minutes, or 10 minutes for thighs. If using tofu, pressure cook 4 minutes.
- Naturally release for 10-15 minutes. Shred the chicken into bite sized pieces using two forks and add the coconut milk, sugar and lime juice. Taste- adjust salt, lime and spicy heat. Serve with a lime wedge.
Nutrition Facts : ServingSize 1 1/2 cups using chicken breast, Calories 461 calories, Sugar 3.4 g, Sodium 1123.7 mg, Fat 33.9 g, SaturatedFat 28.3 g, TransFat 0 g, Carbohydrate 9.5 g, Fiber 0.7 g, Protein 25.6 g, Cholesterol 66.2 mg
MAMA B'S TOM KHA GAI SOUP
Another delicious recipe. This is meant to serve four as an entree.
Provided by Zack Tullis
Categories World Cuisine Recipes Asian Thai Soups and Stews
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Pour chicken stock in a large pot and bring to a boil; add chicken, mushrooms, chile peppers, lime leaves, and lemongrass. Boil until chicken is no longer pink in the centers and juices run clear, about 10 minutes. Reduce heat to medium and add coconut milk, bell peppers, fish sauce, and galangal. Boil for 2 minutes; reduce heat to low and add lime juice.
- Taste and adjust soup as necessary. Serve with green onions, basil, and cilantro.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 21.4 g, Cholesterol 42 mg, Fat 45.4 g, Fiber 4.8 g, Protein 23.2 g, SaturatedFat 38.1 g, Sodium 3156.2 mg, Sugar 6.1 g
TOM KHA GAI
Tom kha gai (ต้มข่าไก่) is a very popular Thai dish, and you can find it in Thailand at everywhere from nice restaurant to street food rice and curry stalls. The base of this Thai soup / curry, is coconut milk, so it has a rich and creamy flavor. Though it would often be listed as a soup, in my opinion tom kha gai (ต้มข่าไก่) is more of a curry due to the way in which it's eaten. It's served in a bowl along with plate of rice on the side, and it's usually scooped by spoon by spoon onto the rice and eaten bite by bite. In Thailand, most of the time it's eaten along with a full spread of Thai dishes to make a complete meal of well rounded flavors.
Provided by Soup for You
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Once you have all the ingredients ready, you basically boil them all in coconut milk for about 10 minutes, turn off the heat, add in the cilantro and lime juice, and scoop it into a bowl to consume (ok there are a few other steps to make this, but that's why I made this tom kha gai recipe ต้มข่าไก่ video).
- Tom kha gai (ต้มข่าไก่) is not meant to be an overly spicy Thai dish, like some can be. Instead, it's a Thai dish that focuses on the flavor of the coconut milk and the fresh ingredients. That being said, the recipe does include some Thai bird chilies, and I would recommend adding anywhere from 5 - 10 depending on how spicy you'd like it. However, that being said, it's supposed to be a mild dish. This recipe is simple to make, it doesn't take too many ingredients, and the flavors are well rounded and tasty. Make tom kha gai for your friends and family and they are sure to love it. Try this recipe out, let me know what you think in the comments below, and thank you for watching.
ADRIENNE'S TOM KA GAI
Fragrant, spicy, and absolutely delicious Thai chicken soup. I've eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the cilantro.
Provided by Adrienne Barnett
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 9.3 g, Cholesterol 34.2 mg, Fat 17.9 g, Fiber 2.3 g, Protein 17.2 g, SaturatedFat 13.3 g, Sodium 1157.7 mg, Sugar 2.4 g
TOM KHA GAI (THAI CHICKEN COCONUT SOUP)
This recipe is supposed to be a personal recipe of Andrew Zimmern, host of the TV show Bizarre Foods.
Provided by Member 610488
Categories Stew
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Bring the stock, lime leaves, lemon grass, sugar, galangal and chili paste to a boil in small pot.
- Add the coconut milk and bring to a simmer.
- Add the chicken and mushrooms and bring to a simmer, quickly stir in the lime juice and fish sauce. Float the chilies on the soup and serve, garnishing with cilantro.
- I serve this dish with sticky rice on the side and a quick salad of chilies, vinegar, sugar, onion and cucumber.
Nutrition Facts : Calories 1290.4, Fat 94.3, SaturatedFat 77.2, Cholesterol 145.3, Sodium 3672.1, Carbohydrate 53, Fiber 7, Sugar 25.2, Protein 74.7
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