SPICY TOM KHA NOODLE
A delicious rice noodle dish made with coconut milk. You can make this with prawns or chicken, and adjust the spiciness to suit. This is quick and easy to prepare, and it's accessible enough that you can find most of the ingredients at the local grocery.
Provided by hollyberry
Categories < 30 Mins
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Season a medium saucepan with the olive oil. Over medium heat, brown the garlic, green onions and mushrooms.
- Stir in the fish sauce and prawns OR fish sauce and chicken and sautee until cooked through.
- Add the yellow bell pepper, tomato, chilies (for the chilies, I just take off the tops and the tails and add the remainder), brown sugar, salt, cumin, and lemongrass paste. Stir in coconut milk and basil.
- Bring the mixture to a boil, then reduce to a simmer and stir occasionally for about 10 minutes, allowing to reduce.
- Meanwhile, boil 4 cups of water, add the rice noodles and remove from heat. Let stand for 5 minutes then drain.
- Dish the noodles into large soup bowls and cover with the soup mixture. Garnish with lime leaves. Serve with sticks and non-metallic spoons.
Nutrition Facts : Calories 1055.4, Fat 49.2, SaturatedFat 39.3, Sodium 2182.1, Carbohydrate 145.7, Fiber 4.9, Sugar 7.3, Protein 12.8
THAI CHICKEN SOUP WITH COCONUT MILK (TOM KA GAI)
Steps:
- Gather the ingredients.
- Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
- Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
- Add the chicken and mushrooms.
- Then add the prepared lemongrass-including the upper stalk pieces-the makrut lime leaves, and fresh chilies.
- Boil 5 to 8 minutes or until the chicken is cooked. Reduce heat down to medium.
- Add the galangal or ginger, 1/2 can of the coconut milk, the fish sauce, and extra vegetables (if using). Stir well and simmer gently for 1 to 2 minutes. Reduce heat to low.
- Add the lime juice and stir. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with saltiness, adding more fish sauce if the soup is not salty or flavorful enough, 1 tablespoon at a time. If it's too sour, add the brown sugar. If the soup is too spicy or if you'd like it creamier, add more coconut milk. If it's not spicy enough, add more chilies.
- Ladle the soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onions over each bowl.
Nutrition Facts : Calories 310 kcal, Carbohydrate 18 g, Cholesterol 41 mg, Fiber 1 g, Protein 21 g, SaturatedFat 13 g, Sodium 857 mg, Sugar 5 g, Fat 18 g, ServingSize 2 servings, UnsaturatedFat 0 g
THE BEST THAI TOM KHA SOUP RECIPE
Tom Kha Gai - Thai chicken coconut soup aromatic of lemongrass, lime kaffir leaves and galangal, gives you a refreshing aftertaste with a creamy taste from coconut.
Provided by natty's pantry
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 13 g, Cholesterol 69 mg, Fat 36.2 g, Fiber 3.2 g, Protein 23 g, SaturatedFat 27.5 g, Sodium 243.8 mg, Sugar 2.8 g
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