Tom Kha Vegetarian Food

BEST EVER TOM KHA GAI - THAI COCONUT SOUP

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.

AUTHENTIC TOM KHA GAI

Steps:

• Pour chicken broth into a wok or medium size pot. Add lemongrass, galangal and shallot. Bring it to boil over medium high heat, then add palm sugar, fish sauce, coconut milk, tomatoes, mushrooms, lime leaves, Thai chilies and chicken. Stir gently and bring it to a light simmer, then reduce heat to medium and gently simmer for 6 minutes or until chicken is fully cooked.
• Add green onion and cilantro. Turn off heat. Lastly, add lime juice. 1/4 cup if you like more creamier soup and 1/3 cup if you want more tangy flavor in your soup. Stir gently one last time and serve with warm cooked jasmine rice! Enjoy!

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.

VEGETARIAN TOM YUM SOUP

Steps:

• Gather the ingredients.
• Pour the stock into a soup pot. Add the prepared lemongrass, plus the lime leaves, chili, garlic, and galangal or ginger. Bring to a boil and continue boiling for 5 minutes, or until the broth is very fragrant.
• Add the mushrooms. Reduce the heat to medium and simmer for 5 to 8 minutes, or until the mushrooms are soft.
• Add the bok choy and cherry tomatoes. Gently simmer 1 to 2 more minutes (the bok choy should remain on the crisp side).
• Reduce the heat to low and add the coconut milk (if using), sugar, soy sauce, and lime juice. Add the soft tofu and gently stir. Taste-test and adjust as needed.
• To serve, ladle soup into bowls and sprinkle with fresh basil and coriander. Serve and enjoy.

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 KHA GAI RECIPE (ต้มข่าไก่) - AUTHENTIC THAI STYLE

Steps:

• First take a thumb sized chunk of galangal, cut off the stems, and cut the root part into thin slices. It can be a little tough, so you might have to hit the top of your knife with your palm.
• Next grab your lemongrass, slice off the bottoms, pull off the outer skin layer, and then slice it diagonally into about 1 inch strips. This is just going to help release its amazing fragrance.
• Turn on your stove to medium heat, and add about 3 cups (or ½) of the coconut milk to a medium sized saucepan. Put the pot on the heat and immediately toss in the sliced galangal and lemongrass.
• As your coconut milk begins to heat, move back over to your cutting board and slice up the chicken. I used 2 chicken breasts for this recipe. Slice the chicken into medium sized chunks - they can be kind of big in size.
• Just before the coconut milk comes to a boil, add the chicken, and then add the other remaining 3 cups of coconut milk. Now, turn down the heat to a medium low, as you don't want the coconut milk to heat too fast or burn.
• Prepare your Thai chilies by peeling off the stems and then just slice them diagonally. Go ahead and add them directly to the soup.
• Give the soup a quick stir, and then add about 200 grams of oyster mushrooms (it was about 2 handfuls for me).
• Your coconut milk should not boil, but just maintain a nice low heat. Because coconut milk is so delicate, when you stir, be sure to move your spoon in 1 direction only, otherwise you run the risk of the coconut milk getting too shaken and it will start to curdle. Be gentle with the coconut milk.
• Move back over to your cutting board and peel and slice 2 small white onions into thick wedges (if your onion is really big, just use 1). Immediately toss the onions into the soup.
• Next, cut your tomatoes in the same way as your onions, into thick wedges. Wait until your tom kha gai (ต้มข่าไก่) is just about to boil, and then add the tomatoes.
• Take the kaffir lime leaves, break them with your hand, and toss them directly into the soup. Breaking the kaffir lime leaves is going to release their flavor.
• Now add about ½ teaspoon of salt to begin with (taste to add more)
• Mix your tom kha gai slowly and gently, for about 5 - 10 minutes, making sure it doesn't come to a full boil - and if it does - turn down the heat to even lower. You want the chicken, onions, tomatoes, and other ingredients to be fully cooked, but you don't want to overcook the coconut milk.
• After about 5 - 10 minutes of cooking, go ahead and turn off the heat completely.
• Go back to your cutting board, slice up a handful of fresh cilantro, and add it to the soup. Give it a quick stir, and the cilantro will cook enough from the already hot soup.
• The final step is to juice a couple of limes into a separate bowl and then add about 4 tablespoons of lime juice to the tom kha gai (ต้มข่าไก่). Again, just give it a quick and gentle stir, and it's ready to be served.
• Make sure you do some taste-testing to make sure it's salty and sour enough. You may need to add a little extra salt or lime juice to get the flavor you want.

TOM YUM SOUP WITH TOFU AND VERMICELLI

Steps:

• Soak the vermicelli in room temperature water for 10 minutes, until they have softened. (Disregard package instructions.) Drain and set aside.
• Meanwhile, whisk together the soy sauce, lime juice, sambal oelek and garlic. Set aside.
• In a large pot over medium-high heat, combine the lemongrass, ginger, makrut lime leaves and vegetable stock. Bring to a boil, and cook for 3 to 4 minutes. Reduce the heat to medium, add the mushrooms, and cook for 5 minutes. Discard the lemongrass stalks. Add the tomatoes and tofu, and cook for 2 to 3 minutes, until the tofu is warm and the tomatoes have softened.
• Add the sambal oelek mixture, salt and drained vermicelli to the soup, stirring gently to break the tofu into bite-size pieces. Cook for 2 to 3 minutes or until the noodles are transparent. Turn off the heat, and stir in the evaporated milk, if using.
• Divide the soup into four bowls, top with scallions and cilantro leaves, and serve immediately.

VEGETARIAN TOM KHA TOFU

Steps:

• Bring vegetable broth and coconut milk to boil in a saucepan over medium heat. Add lemongrass and ginger, reduce heat to medium, and simmer 10 minutes.
• Strain broth through mesh strainer into bowl. Discard lemongrass and ginger, and return liquid to saucepan.
• Add broccoli, zucchini, bell pepper, soy sauce, brown sugar, mirin, and lime leaves to broth. Bring to a simmer, cook 10 minutes.
• Remove lime leaves, and add tofu. Cook 2-3 minutes more, until tofu is heated through.