TOM KHA GAI
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
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
TOM KHA GAI
An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste.
Provided by Darcy Loo
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
- Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 20.8 g, Cholesterol 61 mg, Fat 17 g, Fiber 4 g, Protein 26.7 g, SaturatedFat 13.1 g, Sodium 1317.8 mg, Sugar 11.6 g
ADRIENNE'S TOM KA GAI
Fragrant, spicy, and absolutely delicious Thai chicken soup. I've eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the cilantro.
Provided by Adrienne Barnett
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 9.3 g, Cholesterol 34.2 mg, Fat 17.9 g, Fiber 2.3 g, Protein 17.2 g, SaturatedFat 13.3 g, Sodium 1157.7 mg, Sugar 2.4 g
QUICK AND EASY TOM KHA GAI
This is the very traditional recipe, but I've tweaked the quantities to make it much easier to shop for and work with. From start to finish you can have this done in half an hour or so, and the technique really is beginner-level easy. Unfortunately, if you don't live in an area with a Chinese grocery store, ingredient availability will be a problem. The hardest items to find are usually the kha (also called galangal) and the kaffir lime leaves, but if you can't find them PLEASE don't let that stop you; it's still excellent even without them. Everything else listed here is very easy to find, between the Chinese grocery and regular grocery. This is one of the national dishes of Thailand, and is usually found at Thai restaurants, but this recipe is better than ANY I have ever had in a restaurant. I can't claim any credit though; I'm just passing along a very good recipe. WARNING: this soup is totally addictive!
Provided by lolsuz
Categories Chicken
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Tips: the lemon grass, lime leaves and kha are best left in large pieces to make them easier to pick out later, as they are tough and inedible. I leave them in all the way till serving and tell my guests to look for them and set them aside as they eat. The RecipeZaar ingredient format makes it hard to enter how much galangal (kha) to use: I use a root-knob about twice the size of the ball of my thumb. I use half of a 4-ounce tin of red curry paste (4 tablespoons) for a pretty spicy-hot soup; you can use 1/4 can for milder heat, but the recipe for Tom Kha Gai on the Maesri tin calls for the whole thing- WOW that must be hot!
- In a large stock pot, saute the curry paste, garlic, lemon grass, lime leaves and kha in the vegetable oil for two minutes.
- Stir in chicken broth and bring to a boil.
- While broth is heating, slice the chicken breast and toss it in cornstarch. The amount of cornstarch doesn't need to be exact; just make sure the slices are evenly coated and shake off any excess.
- Add chicken to boiling broth, stir gently, and bring back up to a simmer.
- Stir in mushrooms, coconut milk, fish sauce and lime juice. Bring back up to a simmer, stirring gently a few times, then cut the heat off and you're ready to serve.
- Garnish with fresh cilantro and serve.
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- 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!
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