Spicy Tom Kha Noodle Recipes

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.

TOM KHA GAI (COCONUT MILK CHICKEN SOUP)

Steps:

• Crush the garlic with the flat side of your knife and roughly chop the fresh red chilies. Transfer to a mortar and pestle and pound into a coarse paste. Prepare the red onion, tomato, ginger, galangal, lemongrass, coriander, makrut lime leaves, and mushrooms as indicated in the 'Ingredients' section. Clean and pat-dry the chicken thighs and trim off any excess fat. Thinly slice into bite-sized pieces and set aside. Squeeze the limes in a lemon/citrus squeezer and reserve the juice in a small bowl or bottle.
• Heat 1 tablespoon of canola oil and 1 tablespoon of chili oil (if using) in a large stockpot or Dutch oven over medium-high heat. Once hot, add the red onion and sauté for 1-2 minutes or until slightly softened. Add the smashed garlic chili paste and continue sautéing for 30 seconds or until fragrant.
• Pour in half (400ml / 13.5 ounces) of the coconut milk, and add the galangal, ginger, makrut lime leaves, and lemongrass. Stir to combine and bring to a gentle simmer for 2-3 minutes.
• Add the remaining coconut milk (400ml / 13.5 ounces), mushrooms, tomato wedges, and (200ml / 3/4 cup + 1 tablespoon) water.
• Give everything a good stir, then cover the pot and let simmer for 10-12 minutes.
• Uncover and reduce the heat to medium. Add the chicken pieces and stir to combine. Simmer for 4-5 minutes, until the chicken has just cooked through.
• Switch off the heat and stir in the Thai dried chilies, coconut sugar, fish sauce, kosher salt, Thai chili powder, and lime juice. Taste and adjust the seasonings by adding more fish sauce, lime juice, or sugar if needed.
• Remove the pot from the heat and stir in 2 tablespoons of the chopped coriander (reserve some for garnish).
• Ladle the soup evenly into bowls and garnish with the remainder coriander and a drizzle of chili oil (if using). Enjoy on its own, or serve with warm steamed rice and lime wedges for squeezing if desired.

SPICY TOM KHA NOODLE

Steps:

• Season a medium saucepan with the olive oil. Over medium heat, brown the garlic, green onions and mushrooms.
• Stir in the fish sauce and prawns OR fish sauce and chicken and sautee until cooked through.
• Add the yellow bell pepper, tomato, chilies (for the chilies, I just take off the tops and the tails and add the remainder), brown sugar, salt, cumin, and lemongrass paste. Stir in coconut milk and basil.
• Bring the mixture to a boil, then reduce to a simmer and stir occasionally for about 10 minutes, allowing to reduce.
• Meanwhile, boil 4 cups of water, add the rice noodles and remove from heat. Let stand for 5 minutes then drain.
• Dish the noodles into large soup bowls and cover with the soup mixture. Garnish with lime leaves. Serve with sticks and non-metallic spoons.

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.