Tom Kha Gai Chicken Galangal Soup Food

TOM KHA GAI, THAI COCONUT CHICKEN SOUP!

Tom Kha Gai, Thai Coconut Chicken Soup! image

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

Ingredients

2 tablespoons vegetable oil
2 teaspoons peeled and grated fresh ginger
1 stalk lemongrass, split in half and sliced
2 teaspoons red curry paste
4 cups chicken broth
5 keffir fresh lime leaves, hand torn
2 small red chilies, cut thinly crosswise (remove seeds if you want less heat)
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13 1/2 ounce) cans coconut milk
1/2 lb fresh shiitake mushrooms, sliced or 1/2 lb straw mushroom, trimmed but left whole
1 1/4 lbs chicken thighs, boned, skinned and thinly sliced
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
8 lime wedges
2 teaspoons chili oil, to drizzle before serving (optional)

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)

Chicken and Galangal Soup (Tom-Ka-Gai) image

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

Ingredients

2 stalks lemongrass, sliced into 1 inch pieces (or may use galangal)
1 (2 cup) can coconut milk, divided (labeled for cooking, not dessert)
1 (50 g) packet tom kha paste
2 -3 boneless chicken breasts, cut into thin strips
2 -4 tablespoons fish sauce, to taste
1 teaspoon soft brown sugar
1 large tomatoes, cut into wedges
1/2 cup water, as needed
4 -8 ounces sliced mushrooms
5 chili peppers, to taste
fresh cilantro

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

THAI GALANGAL CHICKEN SOUP ( TOM KA GAI)

Thai Galangal Chicken Soup ( Tom Ka Gai) image

This recipe was given to me by my brother-in-law but origanally from an Australian Women's Weekly cookbook/magazine. The coconut milk tames the spices, making this a smooth and subtle soup. You can use chicjen breast if you prefer them to the chicken thigh meat.. This recipe is gluten-free if you use a purchased or home-made stock that is gf suitable and a gf fish sauce. The whole coriander/cilantro is used in this soup- the roots and stem in the soup base and then the leaves before serving

Provided by Jubes

Categories Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 cups chicken stock, gluten-free if required for diet (750ml)
20 g fresh galangal, peeled and sliced thickly
2 sticks fresh lemongrass, cut into 5 cm pieces
4 kaffir lime leaves
2 teaspoons coriander roots, and stems (cilantro)
500 g chicken thigh fillets or 500 g chicken breast fillets, sliced thinly
200 g straw mushrooms, drained and rinsed under clean water
1 cup coconut milk
4 teaspoons lime juice
4 teaspoons fish sauce, gluten-free if required for diet
1 teaspoon grated palm sugar or 1 teaspoon brown sugar
1/4 cup loosely packed fresh coriander leaves (Cilantro)
2 fresh small thai red chilies, seeded and sliced thinly
2 fresh kaffir lime leaves, shredded
1 stick fresh lemongrass, sliced thinly

Steps:

Cut the lemongrass into 5 cm pieces and pound the pieces with the side of your kitchen knife to bruise them. This helps to release the flavour into the soup.
Using a large saucepan- combine the stock, lemongrass pieces, galangal, whole lime leaves and coriander (cilantro) roots and stems mixture. Bring to the boil. Reduce the heat. Simmer covered for 5 minutes.
Remove from the heat and allow to stand for 10 minutes.
Strain the stock through muslin or a fine strainer into a large heatproof bowl. Discard the solids.
Rinse your saucepan.
Return your stock/soup base to the same saucepan.
Add chicken and straw mushrooms. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes, or until the chicken is cooked through.
Stir in the coconut milk, lime juice, fish sauce and the sugar. Cook, stirring, until only just heated through. Do not boil. Remove from heat.
Add the remaining ingredients- coriander (cilantro) leaves, red chillies, kaffir lime leaves and the lemon grass slices.
Serve hot.

Nutrition Facts : Calories 506.4, Fat 19.6, SaturatedFat 13.3, Cholesterol 109.2, Sodium 1056.7, Carbohydrate 50.7, Fiber 1.8, Sugar 42.5, Protein 32.6

AUTHENTIC TOM KHA GAI SOUP

Authentic Tom Kha Gai Soup image

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

Ingredients

1 -2 shallots, diced
¼ cup ginger, sliced into ⅛ inch thick disks, skins ok ( 2 inch piece)
¼ cup galangal root, sliced into ⅛ thick disks, skins ok ( 2 inch piece)
3 tablespoons finely chopped lemongrass- or use lemongrass paste.
8 kaffir lime leaves
2 cups chicken broth or veggie broth
1 lb boneless, skinless chicken- whole breasts or thighs (or sub 1 pound crispy Tofu)
8 ounces mushrooms (oyster, shiitake, cremini, or straw mushrooms) or sub other veggies like bell pepper, snow peas, etc.
2-4 fresh Thai Chilies, or add chili paste to taste at the end
3 tablespoons fish sauce (or sub vegan fish sauce)
1 ½ teaspoons salt
2 x 14-ounce cans of coconut milk (full fat)
3 tablespoons lime juice ( 1-2 small limes) to taste
2 teaspoons palm, coconut or brown sugar

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 GAI

Tom Kha Gai image

Make and share this Tom Kha Gai recipe from Food.com.

Provided by Cameron Stillion

Categories Chicken

Time 40m

Yield 3 serving(s)

Number Of Ingredients 15

Ingredients

2 (12 ounce) cans coconut milk
2 cups chicken stock
4 Thai red chili peppers, diced (aka Birds eye chiles, red or green)
1 inch fresh galangal root, sliced
1 inch fresh gingerroot, minced
2 chicken breasts, thinly sliced (this is easier if the breasts are still mostly frozen when you cut them)
2 (8 ounce) cans straw mushrooms (or fresh mushrooms)
4 medium roma tomatoes (optional)
1 stalk lemongrass, finely chopped (optional)
5 kaffir lime leaves, thinly sliced
1 cup fresh cilantro, chopped
1 tablespoon thai chili paste (optional, can also use Thai red curry paste)
3 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar

Steps:

Bring coconut milk and broth to a boil, add thinly sliced galangal, minced ginger, and Thai chiles to soup - simmer for 10 minutes.
Add chicken slices and stir occasionally until chicken is tenderly cooked.
Add straw mushrooms and thinly sliced & deveined lime leaves.
(optional : cut a few cross-sections of the lemon grass and add to the soup)
(optional : cut tomatoes into largish cubes about 1/2" square, and add to soup).
(optional : if you are using fresh limes, zest the lime peel into the soup).
(optional : Add Thai chile paste or red curry paste).
Stir well and simmer for 5-10 more minutes.
Just before serving, turn off the heat, then add brown sugar, lime juice, fish sauce, and stir well.
Finisher's instructions: balance the flavors by adding more spicy (chile paste), sour (lime juice), or salty (fish sauce) until perfection is reached. Different brands may have different strength or acidity -- Be careful not to overdo any one dimension, and stir well inbetween
Top with cilantro, and serve hot by itself or pour over rice.
Leftovers are often even more flavorful the next day or two.

Nutrition Facts : Calories 770.1, Fat 60.6, SaturatedFat 46.1, Cholesterol 66.7, Sodium 1855.9, Carbohydrate 30.8, Fiber 4.9, Sugar 10.9, Protein 36.5