Tom Kha Kai Point 2 Food

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 KA KAI (THAI COCONUT CHICKEN SOUP)

Tom Ka Kai (Thai Coconut Chicken Soup) image

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

Ingredients

2 tablespoons vegetable oil
2 boneless skinless chicken breasts, cut into 1 inch pieces
1/4 teaspoon salt
4 ounces fresh mushrooms, sliced (I use a stir-fry mix of mushrooms with shitakes, oyster mushrooms, and portabellas)
3 green onions, sliced (divided)
1 stalk lemongrass
1 inch fresh galangal root or 1 inch gingerroot, grated
2 red chilies (more or less to desired heat level)
6 cups chicken stock (use good quality here)
1 (14 ounce) can coconut milk
1 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce
1/2 teaspoon brown sugar
fresh cilantro
fresh basil leaf

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