TOM KHA GAI (COCONUT MILK CHICKEN SOUP)
A spicy and tangy coconut milk chicken soup infused with galangal and other fragrant Thai herbs. Tom Kha Gai is an easy to make traditional Thai soup and is a weeknight dream meal when served with a bed of warm steamed rice.
Provided by Lavina
Categories Dinner
Time 35m
Yield 6
Number Of Ingredients 22
Steps:
- Crush the garlic with the flat side of your knife and roughly chop the fresh red chilies. Transfer to a mortar and pestle and pound into a coarse paste. Prepare the red onion, tomato, ginger, galangal, lemongrass, coriander, makrut lime leaves, and mushrooms as indicated in the 'Ingredients' section. Clean and pat-dry the chicken thighs and trim off any excess fat. Thinly slice into bite-sized pieces and set aside. Squeeze the limes in a lemon/citrus squeezer and reserve the juice in a small bowl or bottle.
- Heat 1 tablespoon of canola oil and 1 tablespoon of chili oil (if using) in a large stockpot or Dutch oven over medium-high heat. Once hot, add the red onion and sauté for 1-2 minutes or until slightly softened. Add the smashed garlic chili paste and continue sautéing for 30 seconds or until fragrant.
- Pour in half (400ml / 13.5 ounces) of the coconut milk, and add the galangal, ginger, makrut lime leaves, and lemongrass. Stir to combine and bring to a gentle simmer for 2-3 minutes.
- Add the remaining coconut milk (400ml / 13.5 ounces), mushrooms, tomato wedges, and (200ml / 3/4 cup + 1 tablespoon) water.
- Give everything a good stir, then cover the pot and let simmer for 10-12 minutes.
- Uncover and reduce the heat to medium. Add the chicken pieces and stir to combine. Simmer for 4-5 minutes, until the chicken has just cooked through.
- Switch off the heat and stir in the Thai dried chilies, coconut sugar, fish sauce, kosher salt, Thai chili powder, and lime juice. Taste and adjust the seasonings by adding more fish sauce, lime juice, or sugar if needed.
- Remove the pot from the heat and stir in 2 tablespoons of the chopped coriander (reserve some for garnish).
- Ladle the soup evenly into bowls and garnish with the remainder coriander and a drizzle of chili oil (if using). Enjoy on its own, or serve with warm steamed rice and lime wedges for squeezing if desired.
Nutrition Facts : ServingSize 1 bowl, Calories 447 calories, Sugar 11.1g, Sodium 1207.2mg, Fat 32.9g, SaturatedFat 23g, UnsaturatedFat 6.1g, TransFat 0g, Carbohydrate 17.8g, Fiber 3.4g, Protein 20.3g, Cholesterol 71.1mg
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
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 KHA GAI (CHICKEN COCONUT SOUP)
This silky, aromatic soup is a complete meal in a bowl.
Categories Soup/Stew Chicken Mushroom Dinner Lunch Coconut Lemongrass Simmer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4" pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8-10 minutes. Strain broth into clean saucepan; discard solids.
- Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20-25 minutes. Mix in coconut milk, fish sauce, and sugar.
- Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.
TOM KA GAI (SPICY CHICKEN SOUP W/ COCONUT MILK)
I tried many ways of making this delicious coconut / lemongrass soup, but in the end, I had two versions which I really liked and this was the favorite of the two. I grow most of the ingredients fresh in my yard which definitely adds to the great flavor. Most Thai markets also have these ingredients fresh too. Frozen Lemon Grass, kaffir lime leaves and galangal ginger taste good too if fresh cannot be found. I'd use frozen over freeze dried anytime. Also the ground lemon grass that comes in a tube in some grocery stores is not recommended for this recipe.
Provided by Ian Magary
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Place the chicken stock (or broth) in a stockpot, add lemon grass, ginger and lime leaves. I recommend slicing the lime leaves along the veins almost to the midrib to allow for more flavor release. These kaffir lime leaves are used in the same fashion we season soups with bay leaves. Bring the broth to a slow boil over medium heat.
- Add sliced chicken, mushrooms, water chestnuts, salt, lime juice, fish sauce and sugar, reserving more lime juice and fish sauce to add later to taste.
- Cook slowly, uncovered for 10 - 15 minutes, then add coconut milk, cilantro, green onion, tomato, fresh coconut meat, bruised chilies, and red curry paste. Stirring frequently, bring almost to a boil, then remove from heat and serve if you are happy with the flavor of lime juice to fish sauce in conjunction with the other ingredients. Cook this soup gently to prevent the coconut milk from separating.
Nutrition Facts : Calories 1059.4, Fat 48, SaturatedFat 37.3, Cholesterol 49, Sodium 1896.3, Carbohydrate 138.7, Fiber 5.3, Sugar 116.8, Protein 24.5
TOM GAI KAA ONN (CHICKEN COCONUT CREAM SOUP)
Steps:
- Using a mortar and pestle, pound half of the galangal with the garlic into a paste. One at a time, add the cilantro stems and roots, miced lemongrass, ground peppercorns, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into a fine paste. Set aside, or transfer to a jar with a tight-fitting lid and refrigerate.
- In a 4-quart saucepan, bring the coconut cream and milk to a gentle boil over medium heat. Do not overheat or it will curdle. Add the galangal paste and stir well, then add the chicken and bring to a boil. Add the kaffir lime leaves, lemongrass stalks, sea salt, fish sauce, the remaining galangal and the chiles, cover, and simmer over medium-low heat for about 45 minutes, until the chicken is completely cooked.
- Transfer to a serving bowl, garnish with the cilantro sprigs, and serve with the lime wedges.
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
CHICKEN AND GALANGAL SOUP (TOM-KA-GAI)
This was a dish prepared at a Thai cooking class I attended. It was made by a native Thai woman who learned to cook at her mother's apron strings. It has a wonderful taste, which can be adjusted by the amount of the ingredients added. Vegetables, such as broccoli and yellow onions, can easily be substituted for the chicken.
Provided by Ducky
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine lemon grass, 1/2 can (1 C) of coconut milk and Tom Ka Paste in a medium pan and bring to a boil.
- Continue to simmer, uncovered, stirring occasionally for a couple minutes.
- Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked.
- Add tomatoes and remaining coconut milk and bring to a boil.
- Add water, as needed, for desired consistency and taste and bring to a boil.
- Add mushrooms and cook until desired consistency.
- Add brown sugar, fish sauce or chilies, as necessary, to adjust taste.
- Turn off heat, add cilantro and serve immediately.
Nutrition Facts : Calories 391.8, Fat 31.2, SaturatedFat 23.4, Cholesterol 46.4, Sodium 776.9, Carbohydrate 12.3, Fiber 1.7, Sugar 6.2, Protein 20.2
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