BEST EVER TOM KHA GAI - THAI COCONUT SOUP
This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. Whole30, paleo, and vegan options offered.
Provided by Cheryl Malik
Categories Main Course Side Dish Soup
Time 1h
Number Of Ingredients 16
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.
Nutrition Facts : Calories 682 kcal, Carbohydrate 18 g, Protein 27 g, Fat 60 g, SaturatedFat 52 g, Cholesterol 48 mg, Sodium 1266 mg, Fiber 5 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 4 g
THAI CHICKEN SOUP WITH COCONUT (TOM KHA KAI)
Silky texture & makes your kitchen "smell like Heaven" according to a friend of mine. Original recipe from "True Thai" Victor Sodsook
Provided by msmia
Categories Asian
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring stock, ginger, lemongrass & lime zest to a boil. Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through.
- Combine chili paste, lemon juice, fish sauce and brown sugar. Stir to dissolve sugar. Add to soup w/ mushroom slices & diced chilis. Simmer until mushrooms are soft.
- Serve after removing ginger chunks & lemongrass pieces.
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 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
TOM KHA KAI (CHICKEN COCONUT SOUP)
This is my favourite Thai Soup. Everyone seem to like Tom Yum Koong (the seafood one) but i prefer this creamy one...and the heat is flexible...depending on how much you can handle. Recipe from www.10thaidish.athailand.com
Provided by KitchenManiac
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large sauce pan and heat to boiling.
- Add chicken, fish sauce, and sugar.
- Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk.
- Heat just to boiling and turn off the heat.
- Place the lime juice and chilli paste in a serving bowl and pour the soup over them.
- Garnish with coriander leaves and crushed chillies.
THAI CHICKEN SOUP WITH COCONUT (TOM KA )
This is an ImportFood.com online Thai recipe. I posted this by request of a recipe search for use in Kaffir Lime Leaves.
Provided by Rita1652
Categories Chicken
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice.
- Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
- Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
- Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or together with a Thai meal.
- This quantity serves 4 with other food, but is probably only enough for two if eaten separately.
Nutrition Facts : Calories 348, Fat 24.1, SaturatedFat 16.5, Cholesterol 43.5, Sodium 3215.3, Carbohydrate 13.2, Fiber 0.1, Sugar 5.4, Protein 21.3
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