THE BEST THAI TOM KHA SOUP RECIPE
Tom Kha Gai - Thai chicken coconut soup aromatic of lemongrass, lime kaffir leaves and galangal, gives you a refreshing aftertaste with a creamy taste from coconut.
Provided by natty's pantry
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 13 g, Cholesterol 69 mg, Fat 36.2 g, Fiber 3.2 g, Protein 23 g, SaturatedFat 27.5 g, Sodium 243.8 mg, Sugar 2.8 g
EASY TOM KHA THAI COCONUT SOUP
I know, I know, it's not authentic and it doesn't contain all the ingredients in the Thai name. But for poor, deprived college-town students like me, this is pretty close to what you can find at Thai restaurants. I'll eat it for dinner with some Thai tea (though I'm usually too lazy to make it), though it's not traditionally meant to be served as its own course. You could substitute shrimp or tofu for the chicken, just skip the velveting preparation. I velvet the chicken so it doesn't get tough in the soup, but you don't have to. If you don't, just sauté the chicken in some oil until it turns white and then cook it until it's done in the simmering soup.
Provided by melewen
Categories Coconut
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 914.8, Fat 44.8, SaturatedFat 34.1, Cholesterol 23.2, Sodium 1860.9, Carbohydrate 116.9, Fiber 1.2, Sugar 109.1, Protein 15.4
THAI TOM KHA SOUP
If you like soups as a main dish, this is a great one... hearty and filling. For a more traditional Tom Kha Gai, leave out the bok choy, tomatoes, and bean thread noodles, and add some extra mushrooms. But believe me, this soup is incredible as written. I can never find the galagnal traditionally used in Tom Kha Gai, but if you can get it, I say use some.
Provided by Rodney B.
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In 4qt or larger, heavy-bottomed pot, begin heating chicken broth and coconut milk on low-medium heat.
- Add the other ingredients for the broth, down through the brown sugar, as you prepare them.
- Bring broth to a slow simmer; never allow it to reach a rolling boil, and do not cover it at any time during cooking.
- When broth is simmering, begin adding remaining ingredients starting with the chicken, as you prepare them in the order listed, stirring regularly.
- Make sure the chicken is fully cooked by the time you add the cilantro--if you cube the chicken finely enough and use a normal length of time preparing the vegetables, this should not be an issue, but allow it to simmer a few extra minutes if necessary before adding the cilantro.
- About a minute after adding the cilantro, taste the soup and add some additional lime juice as desired to punch up the flavor (maybe 1-2 T--don't overdo it!).
- Serve immediately.
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 COCONUT CHICKEN SOUP (TOM KHA GAI)
This is a common creamy coconut soup in Thailand.
Provided by SapphireKT
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Bring chicken stock or water to the boil, add galangal, lemon grass, kafir lime leaves, coriander stalks and boil for 5 minutes until fragrant.
- Add chicken breast to the soup, boil for another 5 minutes until cooked.
- Add a pinch of sugar, coconut milk, chillis, cherry tomatoes and mushroom. Bring the soup to the boil again.
- Take off the heat. Season with lime juice and fish sauce. Add coriander leaves and spring onions.
MAMA B'S TOM KHA GAI SOUP
Another delicious recipe. This is meant to serve four as an entree.
Provided by Zack Tullis
Categories World Cuisine Recipes Asian Thai Soups and Stews
Time 45m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 21.4 g, Cholesterol 42 mg, Fat 45.4 g, Fiber 4.8 g, Protein 23.2 g, SaturatedFat 38.1 g, Sodium 3156.2 mg, Sugar 6.1 g
TOM KA KAI (THAI COCONUT CHICKEN SOUP)
This is my husband's all time favorite Thai soup - but up until now, I haven't been able to recreate it at home. I've played around with several versions to come up with this one. The authentic ingredients make a HUGE difference - although you can use substitutions, of course, it does affect the outcome. I have been able to find the galangal root (much preferred over ginger!!), the lemongrass, and the kaffir lime leaves at my local asian market. Yum yum yum, worth the extra shopping trip!
Provided by Gatorbek
Categories One Dish Meal
Time 35m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 478.4, Fat 34, SaturatedFat 21.2, Cholesterol 48.6, Sodium 1453.7, Carbohydrate 20.6, Fiber 0.9, Sugar 8.7, Protein 25.6
TOM KHA GAI THAI SOUP
I fell in love with my local Thai restaurant's tom kha gai soup, and this is my closest match to it. It's delicious, healthful, and filling. The galangal, ginger, and lemon grass chunks are not meant to be eaten, so they can be thrown out or put back in the pot.
Provided by JuliAnne
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Devein lime leaves and cut into very thin slices; set aside.
- Combine chicken broth and coconut milk in a large pot; bring to a boil. Add chiles, galangal, and ginger and simmer over medium heat for 10 to 15 minutes. Add chicken, sliced lime leaves, and lemon grass and continue to cook until chicken is no longer pink in the centers, about 10 minutes.
- Turn off the heat and add the drained straw mushrooms, fish sauce, sugar, and lime juice. Stir well, and serve with plenty of fresh cilantro on top as a garnish.
Nutrition Facts : Calories 402.3 calories, Carbohydrate 16 g, Cholesterol 44.3 mg, Fat 30.5 g, Fiber 3.7 g, Protein 21.3 g, SaturatedFat 25.3 g, Sodium 1417.2 mg, Sugar 6.5 g
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