TOM KA GAI (COCONUT CHICKEN SOUP)
The quintessential Thai soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
- In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
- Sprinkle with scallions and fresh cilantro and serve steaming hot.
Nutrition Facts : Calories 432.7 calories, Carbohydrate 5.5 g, Cholesterol 38 mg, Fat 41.1 g, Fiber 1.7 g, Protein 14.8 g, SaturatedFat 27.4 g, Sodium 786.9 mg, Sugar 0.6 g
TOM KA KAI (THAI COCONUT CHICKEN SOUP)
This is my husband's all time favorite Thai soup - but up until now, I haven't been able to recreate it at home. I've played around with several versions to come up with this one. The authentic ingredients make a HUGE difference - although you can use substitutions, of course, it does affect the outcome. I have been able to find the galangal root (much preferred over ginger!!), the lemongrass, and the kaffir lime leaves at my local asian market. Yum yum yum, worth the extra shopping trip!
Provided by Gatorbek
Categories One Dish Meal
Time 35m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 15
Steps:
- In the bottom of a large soup pot, heat the oil over high heat until very hot but not smoking. I often make this is a wok on the stove.
- Salt the chicken and add to oil, tossing to brown all the pieces. Cook about 3 minutes or until outside is browned, but not necessarily cooked all the way through.
- Add mushrooms and toss. Allow to cook until some of the moisture is cooked out and the mushrooms are soft. Turn down heat to medium-low.
- To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. You can use a food processor for this, or just mince it by hand. The woody upper portion of the stalk will be removed later, so don't chop it up, simply score it by making a few superficial cuts in it to allow it to flavor the soup.
- Add the whites of the onions, reserving the greens. Add the minced lower portion of the lemongrass, grated galangal, and chilies. Toss until just warmed through.
- Add the lemongrass stalk, lime leaves, chicken stock, coconut milk, lime juice, fish sauce, brown sugar and remaining onions, reserving just a few for garnish. Simmer over low heat for 15 minutes to allow flavors to blend well.
- Taste test and adjust flavors as follows:.
- Not salty enough - add more fish sauce.
- Too sour - add a little more brown sugar.
- Too spicy - add more coconut milk.
- Not spicy enough - add more chilies.
- Ladle into 4 soup bowls and garnish with remaining onion greens, cilantro, and basil.
- Variations:.
- Add more vegetables such as some sliced red bell peppers with the mushrooms.
- Serve over wide rice noodles for a main dish serving.
- Make vegetarian by increasing mushrooms in place of chicken and substituting vegetable stock.
Nutrition Facts : Calories 478.4, Fat 34, SaturatedFat 21.2, Cholesterol 48.6, Sodium 1453.7, Carbohydrate 20.6, Fiber 0.9, Sugar 8.7, Protein 25.6
THAI CHICKEN AND RICE SOUP - KAO TOM GAI
A nice warming soup that spices without the use of chilies..of course, if you can't help yourself, go ahead and toss a few in! ;)
Provided by PalatablePastime
Categories Chicken Breast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.
- Marinate chicken in lime juice/salt for about 5 minutes.
- In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken.
- Cook, stirring for 10 minutes or so.
- In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.
- Serve.
Nutrition Facts : Calories 345.8, Fat 8.7, SaturatedFat 1.5, Cholesterol 96.8, Sodium 578.1, Carbohydrate 29.7, Fiber 1.7, Sugar 0.9, Protein 34.8
THAI RICE SOUP (KAO TOME GAI)
Make and share this Thai Rice Soup (Kao Tome Gai) recipe from Food.com.
Provided by meedeeter
Categories Asian
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a small frying pan over medium heat until a bit of garlic sizzles all at once. Add the garlic and cook, stirring often, until it is fragrant and golden, 1-2 minutes. Remove from heat, pour hot garlic and oil into heatproof bowl, and set aside to cool.
- Bring the chicken stock to a boil in a medium saucepan over medium-high heat, and then stir in the cooked rice. When the soup returns to a boil, add the ground meat in generous pinches, by hand or by teaspoons, making free-form meatballs. Stir well, and add the fish sauce. Simmer 3-4 minutes until meat is cooked.
- Top with the crispy garlic in oil, pepper, ginger, green onions, and cilantro. Stir well and serve hot.
Nutrition Facts : Calories 395.7, Fat 19.2, SaturatedFat 4.5, Cholesterol 33.9, Sodium 714.2, Carbohydrate 38, Fiber 0.8, Sugar 4.3, Protein 16.3
THAI CHICKEN WITH CRISPY SHALLOTS IN YELLOW RICE (KAO MOKE GAI)
This is one of my favorite recipes from Nancie McDermott's 'Real Thai'--my copy is starting to fall apart, and I do not want to lose this recipe! The author translates Kao Moke Gai as 'chicken hidden in rice'. It is very flavorful and a little hot, and it smells wonderfully spicy while it's cooking. It's not really difficult to make, and it's so delicious! Note: my photos of the recipe are of 1 1/2 batches, so a single batch would make about 2/3 what is shown. Also, I forgot to scatter the cilantro leaves and crispy shallots over the top (my guys were ravenously impatient while I was trying to photograph it!). Prep time doesn't include prep work done during cooking time, and cooking time includes resting time.
Provided by Halcyon Eve
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Combine the cayenne, cumin, coriander, turmeric, pepper, and 1/2 tsp of salt in a small bowl and mix well.
- Sprinkle half of the spice mixture over the chicken pieces, rubbing in to coat well. Set aside coated chicken and remaining spice mixture. Be careful with the spices, as turmeric will leave a yellow stain if it gets on clothing!
- In a dutch oven, heat 2 tbsp oil over medium-high heat. Add chicken, skin side down, and cook 8-10 minutes, turning occasionally, until well-browned. Remove chicken to a shallow bowl, cover, and set aside.
- Spoon off some of the oil from the Dutch oven, leaving about 2 tbsp, taking care not to remove any of the browned bits left from the chicken. Reheat the oil and saute the ginger slices for about 30 seconds, turning and pressing down to release the juices. Add garlic and saute, stirring and turning constantly, until golden brown (about 30-45 seconds). If it gets too hot and starts to darken, just add a 1/4 cup or so of water and deglaze (beware of splatters!).
- Add onion and remaining spice mixture to pan. Saute until onion is tender, about 1 minute. Add rice and toss until coated with spiced oil and beginning to turn translucent.
- Add the water and 1 1/2 tsp salt to rice. Bring to a boil over high heat, stirring occasionally to prevent sticking. Boil rice until surface is dry and grains begin to swell, about 5-7 minutes.
- Reduce heat to low. Return chicken to pan, burying each piece near the bottom of the pan under the rice. Add any juices that have collected in the bowl to the pan. Smooth surface of rice to hide chicken completely. Cover pan and cook over low heat until rice is tender and chicken is cooked through, about 30 minutes.
- Meanwhile, in a small wok or skillet, pour in oil to a depth of 2 inches. Heat over medium-high heat until hot but not smoking (to test, drop a piece of shallot in oil; if it sizzles right away, the oil is ready). Sprinkle sliced shallots over the hot oil and, with a fork, separate the rings and turn them over quickly. When most of the shallots are golden brown, remove with a slotted spoon to a paper towels to drain. When cool enough to touch, spread out on a small plate and set aside, uncovered.
- When the rice and chicken are done, remove from heat and let stand, covered, for about 15 minutes. Meanwhile, prepare sauce and garnishes.
- In a small glass mixing bowl, combine vinegar, sugar, and 1/2 tsp salt, stirring until dissolved and thickened. Sprinkle chilie slices over sauce and transfer to a small, non-reactive serving bowl.
- To serve, remove chicken from rice, scraping away any clinging rice grains, and set aside. Fluff the rice with a fork, remove and discard the ginger slices, and mound on a serving platter. Arrange chicken pieces on the platter. Garnish with cucumber slices, cilantro leaves, and crispy shallots. Serve warm or room temperature along with sauce.
Nutrition Facts : Calories 563.8, Fat 19.7, SaturatedFat 4.8, Cholesterol 79, Sodium 1057.6, Carbohydrate 73, Fiber 3.6, Sugar 13.5, Protein 22.9
KHAO TOM (THAI RICE SOUP)
Delicious light yet filling soup. My son's favorite when eating Thai food. He begged for me to cook it at home. Found this recipe on chef2chef.net modifed it slightly - yummy!
Provided by erinbender
Categories Clear Soup
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste.
- Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency.
- Remove and discard lemon grass. Add the pork, cilantro, fish sauce and lime juice and simmer 5 minutes more.
- Garnish with scallions and cilantro.
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- Start the chicken: Select a nice fat whole frying or roasting chicken. This one is about 4 pounds. Place it in a big pot, and fill with enough water so the chicken floats freely.
- Reduce the heat so it simmers slowly. Cover the pot with a lid and cook for about 45 minutes.
- Make the sauce: Clean a 3 - 4 inch piece of ginger and cut it into small pieces, enough to make about 1/3 cup of ginger. Peel 3 - 4 large cloves of garlic.
- Using a mortar and pestle, grind the ginger, garlic and chilies into a smooth paste. You can use a food processor if you want, but mashing them together gets the juices blended well, so we do it the old fashioned way.
- Add vinegar, both kinds of soy sauce, the soybean paste, coconut sugar, and the ginger paste you made to a small pan. Heat until boiling very hard, then reduce the heat and cook for about 1 minute, stirring constantly.
- After cooking, you will have a nice thick sauce. Let it cool down, then transfer it to a bowl.
- Finish the chicken: Check the chicken after about 30 minutes cooking time. You don't want it to be overcooked. The meat should be very firm, not falling off the bone as you might do if you are making chicken soup.
- When the chicken is completely cold, remove the breast portions from the bone and slice into nice thick pieces.
- Cook the rice: Use a large spoon or measuring cup to scoop off the fat from your pot of chicken stock. Mix it with water to get enough liquid to cook your rice.
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- Bring broth, rice, lemongrass and galangal to a boil and simmer, covered, until rice is cooked about 10-15 minutes. Add raw chicken pieces, if using, until cooked through. If using pre-cooked chicken, add in the last minute to heat up.
- Ladle soup into individual bowls and add additional seasonings, in any amount and in any combination you prefer, to taste.
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