Mama Bs Tom Kha Gai Soup Food

MAMA B'S TOM KHA GAI SOUP

Mama B's Tom Kha Gai Soup image

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

Ingredients

10 cups chicken stock
2 (5 ounce) skinless, boneless chicken breasts, sliced
½ cup shiitake mushrooms
3 peppers red chile peppers, chopped
8 leaf (blank)s kaffir lime leaves
2 stalks lemongrass, chopped
2 (14 ounce) cans coconut milk
½ cup green bell pepper, chopped
½ cup red bell pepper, chopped
5 tablespoons fish sauce
3 (1 inch) pieces galangal, peeled and chopped
4 tablespoons lime juice
6 medium (4-1/8" long)s green onions, sliced
1 tablespoon chopped Thai basil
1 tablespoon chopped fresh cilantro

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 image

Make and share this Tom Kha Gai recipe from Food.com.

Provided by Cameron Stillion

Categories Chicken

Time 40m

Yield 3 serving(s)

Number Of Ingredients 15

Ingredients

2 (12 ounce) cans coconut milk
2 cups chicken stock
4 Thai red chili peppers, diced (aka Birds eye chiles, red or green)
1 inch fresh galangal root, sliced
1 inch fresh gingerroot, minced
2 chicken breasts, thinly sliced (this is easier if the breasts are still mostly frozen when you cut them)
2 (8 ounce) cans straw mushrooms (or fresh mushrooms)
4 medium roma tomatoes (optional)
1 stalk lemongrass, finely chopped (optional)
5 kaffir lime leaves, thinly sliced
1 cup fresh cilantro, chopped
1 tablespoon thai chili paste (optional, can also use Thai red curry paste)
3 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar

Steps:

Bring coconut milk and broth to a boil, add thinly sliced galangal, minced ginger, and Thai chiles to soup - simmer for 10 minutes.
Add chicken slices and stir occasionally until chicken is tenderly cooked.
Add straw mushrooms and thinly sliced & deveined lime leaves.
(optional : cut a few cross-sections of the lemon grass and add to the soup)
(optional : cut tomatoes into largish cubes about 1/2" square, and add to soup).
(optional : if you are using fresh limes, zest the lime peel into the soup).
(optional : Add Thai chile paste or red curry paste).
Stir well and simmer for 5-10 more minutes.
Just before serving, turn off the heat, then add brown sugar, lime juice, fish sauce, and stir well.
Finisher's instructions: balance the flavors by adding more spicy (chile paste), sour (lime juice), or salty (fish sauce) until perfection is reached. Different brands may have different strength or acidity -- Be careful not to overdo any one dimension, and stir well inbetween
Top with cilantro, and serve hot by itself or pour over rice.
Leftovers are often even more flavorful the next day or two.

Nutrition Facts : Calories 770.1, Fat 60.6, SaturatedFat 46.1, Cholesterol 66.7, Sodium 1855.9, Carbohydrate 30.8, Fiber 4.9, Sugar 10.9, Protein 36.5

TOM KHA GAI THAI SOUP

Tom Kha Gai Thai Soup image

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

Ingredients

10 leaf (blank)s kaffir lime leaves
4 cups chicken broth, or more to taste
2 (14 ounce) cans coconut milk
3 peppers Thai chiles, chopped
1 (1 inch) piece galangal, thinly sliced
1 (1 inch) piece fresh ginger, sliced
3 (5 ounce) skinless, boneless chicken breasts, thinly sliced
1 stalk lemon grass, chopped
2 (6 ounce) cans whole straw mushrooms, drained
2 tablespoons fish sauce
2 tablespoons white sugar
3 tablespoons Key lime juice
1 bunch fresh cilantro, chopped

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

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