TOM KHA GAI, THAI COCONUT CHICKEN SOUP!
Oh, Tom Kha Gai! This spicy, aromatic soup, rich, tangy, flavorful! The silken texture of the coconut milk enriched chicken broth! The nourishing poached chicken and mushrooms, cradled in this powerful soup. Its winter. The perfect time for Tom Kha Gai. The ultimate seasonal comfort food. Enjoy!
Provided by Soma Sengupta
Categories Chicken
Time 1h5m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 515.6, Fat 45.7, SaturatedFat 30.8, Cholesterol 59.7, Sodium 979.1, Carbohydrate 12.8, Fiber 1.1, Sugar 4.2, Protein 18.7
TOM KHA GAI (CHICKEN GALANGAL SOUP)
My first trip to Thailand I stumbled upon this soup and loved it so much I lingered around the restaurant until I was hungry enough to go back inside and eat more! I enjoyed it on subsequent trips to Thailand and at Thai restaurants in the U.S. Naturally I would attempt to make it myself and was pleasantly surprised how easy it was. I tried several online recipes of which I gathered tips and experience. The measurements used in this recipe have been tweaked little by little. Tips: - The Galangal root and Lemongrass are not expected to be eaten, they are added for flavor! - The Chicken breasts are easier to cut if slightly frozen. - Reserving some of the Coconut for the end makes the final color of the soup brighter. - Before slicing Lemongrass bruise slightly to aid flavor release. - Lime juice is added last because it loses effectiveness when cooked. - This soup is commonly garnished with Cilantro. I don't care for it. * The Galangal root and Kaffir Lime leaves can be tricky to find, check your local Asian market. All the ingredients can also be purchased online. There are even Tom Kha Gai kits online with all the fresh vegetables!
Provided by tomlinste
Categories Chicken Breast
Time 29m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- 1. Pour 1 of the 2 two cans of Coconut milk and the Chicken broth into a sauce pan and bring to a boil.
- 2. Add Galangal root, Lemongrass, and Chili peppers simmer for 10 minutes.
- 3. Add Chicken pieces to pot and simmer until the color looks uniform brown about 3 minutes.
- 4. Add Straw mushrooms, Kaffir Lime leaves, Coconut Palm sugar, and Fish sauce. Simmer 5 minutes.
- 5. Add final can of Coconut milk. return to boil and remove pan from heat.
- 6. Add Lime juice stir and serve.
Nutrition Facts : Calories 1276.7, Fat 55.1, SaturatedFat 44.3, Cholesterol 65.5, Sodium 1826.2, Carbohydrate 169.3, Fiber 5.3, Sugar 152.1, Protein 33.8
THAI CHICKEN AND COCONUT SOUP (TOM KHA KAI)
Make and share this Thai Chicken and Coconut Soup (Tom Kha Kai) recipe from Food.com.
Provided by Terese
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pour the chicken stock into a wok over a high heat.
- Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
- Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
- Add coconut milk and simmer gently for 3 minutes.
- Add the chicken and stir for 30 seconds until chicken is just cooked.
- Stir through the lime juice, sugar and fish sauce.
- Serve immediately sprinkled with coriander leaves.
THAI TOM KHA SOUP
If you like soups as a main dish, this is a great one... hearty and filling. For a more traditional Tom Kha Gai, leave out the bok choy, tomatoes, and bean thread noodles, and add some extra mushrooms. But believe me, this soup is incredible as written. I can never find the galagnal traditionally used in Tom Kha Gai, but if you can get it, I say use some.
Provided by Rodney B.
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In 4qt or larger, heavy-bottomed pot, begin heating chicken broth and coconut milk on low-medium heat.
- Add the other ingredients for the broth, down through the brown sugar, as you prepare them.
- Bring broth to a slow simmer; never allow it to reach a rolling boil, and do not cover it at any time during cooking.
- When broth is simmering, begin adding remaining ingredients starting with the chicken, as you prepare them in the order listed, stirring regularly.
- Make sure the chicken is fully cooked by the time you add the cilantro--if you cube the chicken finely enough and use a normal length of time preparing the vegetables, this should not be an issue, but allow it to simmer a few extra minutes if necessary before adding the cilantro.
- About a minute after adding the cilantro, taste the soup and add some additional lime juice as desired to punch up the flavor (maybe 1-2 T--don't overdo it!).
- Serve immediately.
THAI COCONUT SOUP (TOM KHA KAI)
Make and share this Thai Coconut Soup (Tom Kha Kai) recipe from Food.com.
Provided by Faa3959
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 389.6, Fat 29.1, SaturatedFat 23.7, Cholesterol 75.5, Sodium 2169, Carbohydrate 6.2, Fiber 0.1, Sugar 1, Protein 28.8
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