Slow Cooker Tom Kha Thai Coconut Soup Food

SLOW COOKER TOM KHA THAI COCONUT SOUP

Steps:

• In your slow cooker, add the coconut milk, red curry paste, lemongrass paste, chicken broth and sliced mushrooms.
• Turn your slow cooker on low, and allow the mixture to cook for around 4 hours.
• Add the chopped chicken, fresh lime juice, salt and pepper, then cook for another hour.
• Using a ladle, pour your Thai coconut soup into deep soup bowls, then sprinkle a bit of cilantro over the top
• Ladle into serving bowls and top each bowl with a bit of cilantro. You can also serve over with rice for a heartier meal.

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.

SLOW COOKER TOM KHA SOUP (THAI COCONUT CHICKEN SOUP)

Steps:

• Add onion, garlic, jalapeño or chile, galangal or ginger, lemongrass, red curry paste, and chicken broth to slow cooker. Cover with lid.
• Cook on high heat for 2 to 3 hours, or low heat for 4 to 6 hours. After cook time is up, sieve out everything with a slotted spoon.
• Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Cook on high heat 1 hour or low heat 2 hours, or until chicken breast pieces are cooked through. After cooking, add sugar, fish sauce, and lime juice, plus more of each to taste. Ladle into serving bowls and top with sliced green onions and fresh cilantro.

THAI COCONUT SOUP (TOM KHA KAI)

Steps:

• Dice the chicken into bite size cubes. Marinade with oyster sauce. Leave in refrigerator for 30 minutes.
• Slice the ginger up into really thin strips.
• Remove the outer leaves from the lemon grass until you get to the soft bit in the center. Now take a rolling pin or something heavy and batter the lemongrass.
• Place the water in a pot and start to heat, while the water is heating, juice your lime. When the water is getting hot, put the lime juice, lemongrass, galangal and fish sauce inches And bring to the boil.
• Once it starts to boil add the chicken and coconut milk, stir and bring it back to boil.
• Once boiling, reduce the heat and simmer for about 2 minutes or until the chicken is cooked through. Keep stirring whilst doing this to avoid a skin forming.
• Serve the Tom Kha Gai when ready and garnish with the coriander and eat with rice.

TOM KHA GAI, THAI COCONUT CHICKEN SOUP!

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.