Thai Coconut Soup Tom Kha Kai Food

TOM KA KAI (THAI COCONUT CHICKEN SOUP)

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.

THAI COCONUT CHICKEN SOUP

Steps:

• For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
• Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
• Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
• For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
• Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.

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 KA GAI (COCONUT CHICKEN SOUP)

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.

THAI COCONUT CHICKEN SOUP (TOM KHA GAI)

Steps:

• Bring chicken stock or water to the boil, add galangal, lemon grass, kafir lime leaves, coriander stalks and boil for 5 minutes until fragrant.
• Add chicken breast to the soup, boil for another 5 minutes until cooked.
• Add a pinch of sugar, coconut milk, chillis, cherry tomatoes and mushroom. Bring the soup to the boil again.
• Take off the heat. Season with lime juice and fish sauce. Add coriander leaves and spring onions.

THE BEST THAI TOM KHA SOUP RECIPE

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.