Tom Kha Kai Soup 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.

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.

TOM KHA KAI (CHICKEN COCONUT SOUP)

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.

LEA'S TOM KA KAI SOUP

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.

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.

THAI CHICKEN AND COCONUT SOUP (TOM KHA KAI)

Steps:

• Pour the chicken stock into a wok over a high heat.
• Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
• Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
• Add coconut milk and simmer gently for 3 minutes.
• Add the chicken and stir for 30 seconds until chicken is just cooked.
• Stir through the lime juice, sugar and fish sauce.
• Serve immediately sprinkled with coriander leaves.

TOM YUM KAI

Steps:

• Bring water to a boil in a saucepan. Add lemon grass, galangal, and kaffir leaves. Cook for 1 minute. Add fish sauce and cook for 1 minute. Add chile paste and reduce heat to medium. Add tomatoes and cook 2 to 3 minutes. Add mushrooms and cook for 1 minute. Increase heat to high and add chicken. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes. Add lime juice and stir.
• Add chiles to soup and remove from heat.

TOM KHA KAI POINT 2

Steps:

• Bring broth to a boil, add chicken.
• While chicken is cooking, cut up peppers, mushrooms and onions.
• Add veggies to soup and simmer about 5 minutes, until mushrooms are done.
• Add coconut milk and seasonings.
• Simmer about 5 minutes more.
• Add lime juice, garnish with cilantro.
• Fresh lemongrass, galangal and kaffir lime leaves would be great if available. If so, add with veggies.

THAI CHICKEN SOUP WITH COCONUT (TOM KHA KAI)

Steps:

• Bring stock, ginger, lemongrass & lime zest to a boil. Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through.
• Combine chili paste, lemon juice, fish sauce and brown sugar. Stir to dissolve sugar. Add to soup w/ mushroom slices & diced chilis. Simmer until mushrooms are soft.
• Serve after removing ginger chunks & lemongrass pieces.

TOM KHA KAI (CHICKEN COCONUT SOUP) 2

Steps:

• Cut lower portion of lemon grass into 1 inch lengths and crush.
• Tear kaffir lime leaves in half.
• Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
• Add the chicken, fish sauce and sugar.
• Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
• Heat just to boiling, add chili paste and lime juice, stir until blended.
• Garnish with cilantro leaves and crushed chili peppers.
• NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen.

MAMA B'S TOM KHA GAI SOUP

Steps:

• Pour chicken stock in a large pot and bring to a boil; add chicken, mushrooms, chile peppers, lime leaves, and lemongrass. Boil until chicken is no longer pink in the centers and juices run clear, about 10 minutes. Reduce heat to medium and add coconut milk, bell peppers, fish sauce, and galangal. Boil for 2 minutes; reduce heat to low and add lime juice.
• Taste and adjust soup as necessary. Serve with green onions, basil, and cilantro.

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.