BEST EVER TOM KHA GAI - THAI COCONUT SOUP
This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. Whole30, paleo, and vegan options offered.
Provided by Cheryl Malik
Categories Main Course Side Dish Soup
Time 1h
Number Of Ingredients 16
Steps:
- In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
- Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.
Nutrition Facts : Calories 682 kcal, Carbohydrate 18 g, Protein 27 g, Fat 60 g, SaturatedFat 52 g, Cholesterol 48 mg, Sodium 1266 mg, Fiber 5 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 4 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 - THAI COCONUT/CHICKEN SOUP
When my family visited Thailand a few years ago I fell in love with this soup. This is an adaptation from a recipe in the Amazing Tastes of Thailand booklet put out by the Thailand Tourism Authority.
Provided by Carolyn Haas
Categories Chicken Soups
Time 30m
Number Of Ingredients 12
Steps:
- 1. 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.
- 2. Add the chicken, fish sauce and sugar. Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
- 3. Heat just to boiling, add chili paste and lime juice, stir until blended. Garnish with cilantro leaves and crushed chili peppers.
- 4. 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. I've also used minced lemon grass in a tube from the produce section. Powdered galangal is available, too. Fresh is better, of course!
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 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
THAI CHICKEN AND COCONUT SOUP (TOM KHA KAI)
Make and share this Thai Chicken and Coconut Soup (Tom Kha Kai) recipe from Food.com.
Provided by Terese
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
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 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
THAI COCONUT SOUP (TOM KHA KAI)
Make and share this Thai Coconut Soup (Tom Kha Kai) recipe from Food.com.
Provided by Faa3959
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 389.6, Fat 29.1, SaturatedFat 23.7, Cholesterol 75.5, Sodium 2169, Carbohydrate 6.2, Fiber 0.1, Sugar 1, Protein 28.8
THAI CHICKEN SOUP WITH COCONUT (TOM KHA KAI)
Silky texture & makes your kitchen "smell like Heaven" according to a friend of mine. Original recipe from "True Thai" Victor Sodsook
Provided by msmia
Categories Asian
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
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