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
AUTHENTIC TOM KHA GAI SOUP
Learn how to make authentic Tom Kha Gai (Thai Coconut Chicken Soup) with this simple delicious recipe. Can be made in an Instant Pot or on the stove top. Gluten-free and vegan adaptable! Updated 3/20 ( see notes)
Provided by Sylvia Fountaine
Categories soup
Time 30m
Number Of Ingredients 14
Steps:
- Place everything in the instant pot except lime juice, coconut milk and sugar - leaving the chicken thighs or breasts whole. Don't forget the salt. Give a stir. ????
- If using chicken breasts, pressure cook on high pressure for 7 minutes, or 10 minutes for thighs. If using tofu, pressure cook 4 minutes.
- Naturally release for 10-15 minutes. Shred the chicken into bite sized pieces using two forks and add the coconut milk, sugar and lime juice. Taste- adjust salt, lime and spicy heat. Serve with a lime wedge.
Nutrition Facts : ServingSize 1 1/2 cups using chicken breast, Calories 461 calories, Sugar 3.4 g, Sodium 1123.7 mg, Fat 33.9 g, SaturatedFat 28.3 g, TransFat 0 g, Carbohydrate 9.5 g, Fiber 0.7 g, Protein 25.6 g, Cholesterol 66.2 mg
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.
TOM KHA (COCONUT SOUP) WITH SHRIMP
The get-everything-at-the-grocery-store version. This version tastes more authentic, but takes more work and time than my other "get-everything-at-the-grocery-store version"
Provided by Erin K. Brown
Categories One Dish Meal
Time 1h10m
Yield 12 cups, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Cook as much Jasmine rice as needed.
- Heat oil in large saucepan over medium heat until just shimmering.
- Add lemon grass, shallots, cilantro and 1 tbsp fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not be brown).
- Stir in chicken broth and 1 can of coconut milk; bring to simmer over high heat. Cover, reduce heat to low and simmer until flavors have blended, 10 minutes.
- Pour broth through fine mesh strainer and discard solids in strainer.
- Rinse saucepan and return broth mixture to pan. Return pan to medium-high heat.
- Stir remaining can coconut milk, curry paste*, and sugar into broth mixture and bring to simmer.
- Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.
- Add shrimp.
- Serve with desired amount of Jasmine rice.
- *This works very well and can be kept in the pantry until opened (http://ecx.images-amazon.com/images/I/51CJCBJES1L._SS500_.jpg).
Nutrition Facts : Calories 350.9, Fat 14.9, SaturatedFat 13.1, Cholesterol 37.8, Sodium 924.2, Carbohydrate 47.9, Fiber 0.3, Sugar 44.6, Protein 7.7
LEA'S TOM KA KAI SOUP
It has taken me a long time to perfect this spicy Thai soup recipe. I think it is as good as any other I've tasted at restaurants. Try serving over white sticky rice. Try variations of this recipe until you find what you like. If you don't like coconut milk, try the "Tom Yum" version of this soup without the coconut milk and cream. I don't like coconut very much, but I love this soup with the coconut milk.
Provided by Lea Deesing
Categories Thai
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In medium to large saucepan, bring to boil ALL ingredients EXCEPT garlic, red chili, ginger root, cilantro, chicken, and half and half cream.
- Meanwhile, chop the remaining ingredients (except chicken and half and half cream) finely in chopping machine, then add this to the pot.
- Chop and boil the chicken pieces in the soup for around 5 minutes or until fully cooked.
- Add the half-and-half cream to the soup and stir constantly to avoid curdling for around three minutes.
- Remove lemon grass root upon serving, or tell victims to remove before eating the soup!
- Serve soup warm or hot.
- NOTE: fish sauce, oyster sauce, Tom Yum paste may be purchased at a Thai or Chinese market. Also, sometimes your local store will carry these items.
THE BEST THAI TOM KHA SOUP RECIPE
Tom Kha Gai - Thai chicken coconut soup aromatic of lemongrass, lime kaffir leaves and galangal, gives you a refreshing aftertaste with a creamy taste from coconut.
Provided by natty's pantry
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 13 g, Cholesterol 69 mg, Fat 36.2 g, Fiber 3.2 g, Protein 23 g, SaturatedFat 27.5 g, Sodium 243.8 mg, Sugar 2.8 g
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- 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.
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