Easy Tom Kha Thai Coconut Soup Recipes

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.

Steps:

• To velvet chicken: Lightly beat egg white and combine with cornstarch. Toss the chicken strips or cubes in this mixture, then cover and refrigerate for 30 minutes.
• Heat the water and oil in a pot or a wok, until it's hot enough that a piece of chicken floats to the top when you put it inches Put the chicken in, in shifts if you have to to keep it from crowding, and cook until it's white, about 30 seconds. If you're not using the chicken straight away, refrigerate it until you do.
• To prepare the soup: Heat coconut milk and chicken broth to boiling.
• Turn down heat, add fish sauce, chili sauce, ginger, lemon and lime juices, and lemon zest, chicken, and mushrooms and simmer for a couple minutes.
• Add chopped green onions and chopped cilantro and serve.

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.

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.

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.

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
• Slowly pour the chicken broth over the mixture, stirring continually. 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 soft, about 5 minutes. If using chicken, skip to step 5.
• Add the shrimp; cook until no longer translucent, about 5 minutes. Stir in the rice and lime juice; season with salt; garnish with cilantro.
• For chicken: add chicken to soup along with mushrooms and poach gently 30-40 minutes until cooked through. Stir in the rice and lime juice; season with salt; garnish with cilantro.