Chicken And Galangal Soup Tom Ka Gai Recipes

TOM KA GAI (COCONUT CHICKEN SOUP)

Tom Ka Gai (Coconut Chicken Soup) image

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

Ingredients

¾ pound boneless, skinless chicken meat
3 tablespoons vegetable oil
2 (14 ounce) cans coconut milk
2 cups water
2 tablespoons minced fresh ginger root
4 tablespoons fish sauce
¼ cup fresh lime juice
¼ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro

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 GALANGAL CHICKEN SOUP ( TOM KA GAI)

Thai Galangal Chicken Soup ( Tom Ka Gai) image

This recipe was given to me by my brother-in-law but origanally from an Australian Women's Weekly cookbook/magazine. The coconut milk tames the spices, making this a smooth and subtle soup. You can use chicjen breast if you prefer them to the chicken thigh meat.. This recipe is gluten-free if you use a purchased or home-made stock that is gf suitable and a gf fish sauce. The whole coriander/cilantro is used in this soup- the roots and stem in the soup base and then the leaves before serving

Provided by Jubes

Categories Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 cups chicken stock, gluten-free if required for diet (750ml)
20 g fresh galangal, peeled and sliced thickly
2 sticks fresh lemongrass, cut into 5 cm pieces
4 kaffir lime leaves
2 teaspoons coriander roots, and stems (cilantro)
500 g chicken thigh fillets or 500 g chicken breast fillets, sliced thinly
200 g straw mushrooms, drained and rinsed under clean water
1 cup coconut milk
4 teaspoons lime juice
4 teaspoons fish sauce, gluten-free if required for diet
1 teaspoon grated palm sugar or 1 teaspoon brown sugar
1/4 cup loosely packed fresh coriander leaves (Cilantro)
2 fresh small thai red chilies, seeded and sliced thinly
2 fresh kaffir lime leaves, shredded
1 stick fresh lemongrass, sliced thinly

Steps:

Cut the lemongrass into 5 cm pieces and pound the pieces with the side of your kitchen knife to bruise them. This helps to release the flavour into the soup.
Using a large saucepan- combine the stock, lemongrass pieces, galangal, whole lime leaves and coriander (cilantro) roots and stems mixture. Bring to the boil. Reduce the heat. Simmer covered for 5 minutes.
Remove from the heat and allow to stand for 10 minutes.
Strain the stock through muslin or a fine strainer into a large heatproof bowl. Discard the solids.
Rinse your saucepan.
Return your stock/soup base to the same saucepan.
Add chicken and straw mushrooms. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes, or until the chicken is cooked through.
Stir in the coconut milk, lime juice, fish sauce and the sugar. Cook, stirring, until only just heated through. Do not boil. Remove from heat.
Add the remaining ingredients- coriander (cilantro) leaves, red chillies, kaffir lime leaves and the lemon grass slices.
Serve hot.

Nutrition Facts : Calories 506.4, Fat 19.6, SaturatedFat 13.3, Cholesterol 109.2, Sodium 1056.7, Carbohydrate 50.7, Fiber 1.8, Sugar 42.5, Protein 32.6

TOM KHA GAI (CHICKEN GALANGAL SOUP)

Tom Kha Gai (Chicken Galangal Soup) image

My first trip to Thailand I stumbled upon this soup and loved it so much I lingered around the restaurant until I was hungry enough to go back inside and eat more! I enjoyed it on subsequent trips to Thailand and at Thai restaurants in the U.S. Naturally I would attempt to make it myself and was pleasantly surprised how easy it was. I tried several online recipes of which I gathered tips and experience. The measurements used in this recipe have been tweaked little by little. Tips: - The Galangal root and Lemongrass are not expected to be eaten, they are added for flavor! - The Chicken breasts are easier to cut if slightly frozen. - Reserving some of the Coconut for the end makes the final color of the soup brighter. - Before slicing Lemongrass bruise slightly to aid flavor release. - Lime juice is added last because it loses effectiveness when cooked. - This soup is commonly garnished with Cilantro. I don't care for it. * The Galangal root and Kaffir Lime leaves can be tricky to find, check your local Asian market. All the ingredients can also be purchased online. There are even Tom Kha Gai kits online with all the fresh vegetables!

Provided by tomlinste

Categories Chicken Breast

Time 29m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

2 (13 1/2 ounce) cans coconut milk
1 1/2 cups chicken stock
2 chicken breasts, cut bite sized
3 stalks lemongrass, white part only cut into diagonal strips
1 inch length fresh galangal root, sliced into thin strips
5 chili peppers, remove stem, sliced diagonally
10 kaffir lime leaves, remove center spine crumple lightly
1 (15 ounce) can straw mushrooms
2 tablespoons palm sugar (or Brown sugar)
2 tablespoons fish sauce
3 tablespoons lime juice

Steps:

1. Pour 1 of the 2 two cans of Coconut milk and the Chicken broth into a sauce pan and bring to a boil.
2. Add Galangal root, Lemongrass, and Chili peppers simmer for 10 minutes.
3. Add Chicken pieces to pot and simmer until the color looks uniform brown about 3 minutes.
4. Add Straw mushrooms, Kaffir Lime leaves, Coconut Palm sugar, and Fish sauce. Simmer 5 minutes.
5. Add final can of Coconut milk. return to boil and remove pan from heat.
6. Add Lime juice stir and serve.

Nutrition Facts : Calories 1276.7, Fat 55.1, SaturatedFat 44.3, Cholesterol 65.5, Sodium 1826.2, Carbohydrate 169.3, Fiber 5.3, Sugar 152.1, Protein 33.8

CHICKEN AND GALANGAL SOUP (TOM-KA-GAI)

Chicken and Galangal Soup (Tom-Ka-Gai) image

This was a dish prepared at a Thai cooking class I attended. It was made by a native Thai woman who learned to cook at her mother's apron strings. It has a wonderful taste, which can be adjusted by the amount of the ingredients added. Vegetables, such as broccoli and yellow onions, can easily be substituted for the chicken.

Provided by Ducky

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 stalks lemongrass, sliced into 1 inch pieces (or may use galangal)
1 (2 cup) can coconut milk, divided (labeled for cooking, not dessert)
1 (50 g) packet tom kha paste
2 -3 boneless chicken breasts, cut into thin strips
2 -4 tablespoons fish sauce, to taste
1 teaspoon soft brown sugar
1 large tomatoes, cut into wedges
1/2 cup water, as needed
4 -8 ounces sliced mushrooms
5 chili peppers, to taste
fresh cilantro

Steps:

Combine lemon grass, 1/2 can (1 C) of coconut milk and Tom Ka Paste in a medium pan and bring to a boil.
Continue to simmer, uncovered, stirring occasionally for a couple minutes.
Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked.
Add tomatoes and remaining coconut milk and bring to a boil.
Add water, as needed, for desired consistency and taste and bring to a boil.
Add mushrooms and cook until desired consistency.
Add brown sugar, fish sauce or chilies, as necessary, to adjust taste.
Turn off heat, add cilantro and serve immediately.

Nutrition Facts : Calories 391.8, Fat 31.2, SaturatedFat 23.4, Cholesterol 46.4, Sodium 776.9, Carbohydrate 12.3, Fiber 1.7, Sugar 6.2, Protein 20.2

CHICKEN AND GALANGAL SOUP

Chicken and Galangal Soup image

This is adapted From David Thompsons Thai Food. It has become one of my all-time favorite soups. It is TDF. Adopted 9/06

Provided by SharleneW

Categories Thai

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 cups chicken stock
1 cup coconut milk
1 cup coconut cream
1 pinch salt
1 teaspoon palm sugar
2 stalks lemongrass, trimmed
3 shallots, peled
2 coriander, roots scraped
3 Thai green chili, stems removed
10 slices galangal, peeled
3 kaffir lime leaves
8 ounces mushrooms, cut into bite sized pieces (Chanterelles, straw, oyster or Button)
1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into bite sized pieces
3 tablespoons fish sauce
2 tablespoons lime juice
1/4 cup cilantro leaf, chopped
1/4 cup green onion, thinly sliced

Steps:

In a 4 quart saucepan, heat chicken stock, coconut milk, coconut cream, salt and palm sugar to boiling.
Meanwhile bruise lemongrass, shallots, cporiander roots and chiles using a mortar and pestle.
Add to boiling stock along with galangal and lime leaves.
Simmer slowly for 20 minutes.
Strain out all solids.
Return liquid to pot and add chicken and mushrooms.
Simmer until chicken is cooked.
Add fish sauce and lime juice.
Stir to incorporate.
Ladle into bowls.
Garnish with cilantro and green onion.

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