Easy Tom Kha Thai Coconut Soup Food

VEGGIE-PACKED AUTHENTIC TOM KHA GOONG

Steps:

• Warm the pot to medium heat and add sesame oil.
• Add shallots and bell peppers and saute until aromatic.
• Add shrimp and stir until mostly cooked.
• Remove everything from the pot and set aside.
• Add chicken broth, water, lemongrass, galangal, kaffir lime leaves, and cilantro to the pot.
• Simmer on medium-high heat for 10 minutes, then strain out the herbs using a fine mesh sieve and discard.
• While the broth is cooking, cube the eggplant, shred the carrots, and chop the mushrooms to the size of your preference.
• Lower the heat to simmering and add coconut sugar. Stir to let it dissolve.
• Add all veggies except the tomatoes, Thai chilis, and scallions.
• Stir in soy sauce, and cover the pot for 10 more minutes.
• Turn heat off and add shrimp mixture, fish sauce, coconut milk, and the lime juice.
• Serve immediately with garnishes of cilantro, lime, additional thai chilis, and sriracha.

BEST EVER TOM KHA GAI - THAI COCONUT SOUP

Steps:

• 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.

EASY TOM KHA THAI COCONUT SOUP

Steps:

• To velvet chicken: Lightly beat egg white and combine with cornstarch. Toss the chicken strips or cubes in this mixture, then cover and refrigerate for 30 minutes.
• Heat the water and oil in a pot or a wok, until it's hot enough that a piece of chicken floats to the top when you put it inches Put the chicken in, in shifts if you have to to keep it from crowding, and cook until it's white, about 30 seconds. If you're not using the chicken straight away, refrigerate it until you do.
• To prepare the soup: Heat coconut milk and chicken broth to boiling.
• Turn down heat, add fish sauce, chili sauce, ginger, lemon and lime juices, and lemon zest, chicken, and mushrooms and simmer for a couple minutes.
• Add chopped green onions and chopped cilantro and serve.

THAI COCONUT CHICKEN SOUP (TOM KHA GAI)

Steps:

• Bring chicken stock or water to the boil, add galangal, lemon grass, kafir lime leaves, coriander stalks and boil for 5 minutes until fragrant.
• Add chicken breast to the soup, boil for another 5 minutes until cooked.
• Add a pinch of sugar, coconut milk, chillis, cherry tomatoes and mushroom. Bring the soup to the boil again.
• Take off the heat. Season with lime juice and fish sauce. Add coriander leaves and spring onions.

QUICK AND EASY TOM KHA GAI

Steps:

• Tips: the lemon grass, lime leaves and kha are best left in large pieces to make them easier to pick out later, as they are tough and inedible. I leave them in all the way till serving and tell my guests to look for them and set them aside as they eat. The RecipeZaar ingredient format makes it hard to enter how much galangal (kha) to use: I use a root-knob about twice the size of the ball of my thumb. I use half of a 4-ounce tin of red curry paste (4 tablespoons) for a pretty spicy-hot soup; you can use 1/4 can for milder heat, but the recipe for Tom Kha Gai on the Maesri tin calls for the whole thing- WOW that must be hot!
• In a large stock pot, saute the curry paste, garlic, lemon grass, lime leaves and kha in the vegetable oil for two minutes.
• Stir in chicken broth and bring to a boil.
• While broth is heating, slice the chicken breast and toss it in cornstarch. The amount of cornstarch doesn't need to be exact; just make sure the slices are evenly coated and shake off any excess.
• Add chicken to boiling broth, stir gently, and bring back up to a simmer.
• Stir in mushrooms, coconut milk, fish sauce and lime juice. Bring back up to a simmer, stirring gently a few times, then cut the heat off and you're ready to serve.
• Garnish with fresh cilantro and serve.

THE BEST THAI TOM KHA SOUP RECIPE

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.