Thai Chicken Soup With Coconut Tom Kha Kai Recipes

THAI CHICKEN SOUP WITH COCONUT (TOM KHA KAI)

Thai Chicken Soup With Coconut (Tom Kha Kai) image

Silky texture & makes your kitchen "smell like Heaven" according to a friend of mine. Original recipe from "True Thai" Victor Sodsook

Provided by msmia

Categories Asian

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 cups chicken stock
5 1/2 ounces gingerroot, cut in chunks
12 inches lemongrass, stalk cut into 3 in pieces
1 lime, zest of (zest of one lime)
2 (15 ounce) cans coconut milk
1 chicken breast, thinly sliced
2 tablespoons chili paste (with tamarind)
1/4 cup fresh lemon juice
2 1/2 tablespoons fish sauce
2 tablespoons brown sugar
8 ounces mushrooms, sliced
2 small chili peppers, diced

Steps:

Bring stock, ginger, lemongrass & lime zest to a boil. Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through.
Combine chili paste, lemon juice, fish sauce and brown sugar. Stir to dissolve sugar. Add to soup w/ mushroom slices & diced chilis. Simmer until mushrooms are soft.
Serve after removing ginger chunks & lemongrass pieces.

TOM KA KAI (THAI COCONUT CHICKEN SOUP)

Tom Ka Kai (Thai Coconut Chicken Soup) image

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

Ingredients

2 tablespoons vegetable oil
2 boneless skinless chicken breasts, cut into 1 inch pieces
1/4 teaspoon salt
4 ounces fresh mushrooms, sliced (I use a stir-fry mix of mushrooms with shitakes, oyster mushrooms, and portabellas)
3 green onions, sliced (divided)
1 stalk lemongrass
1 inch fresh galangal root or 1 inch gingerroot, grated
2 red chilies (more or less to desired heat level)
6 cups chicken stock (use good quality here)
1 (14 ounce) can coconut milk
1 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce
1/2 teaspoon brown sugar
fresh cilantro
fresh basil leaf

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

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