TOM KHA KAI (CHICKEN COCONUT SOUP)
This is my favourite Thai Soup. Everyone seem to like Tom Yum Koong (the seafood one) but i prefer this creamy one...and the heat is flexible...depending on how much you can handle. Recipe from www.10thaidish.athailand.com
Provided by KitchenManiac
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
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.
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
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
TOM KHA KAI - THAI COCONUT/CHICKEN SOUP
When my family visited Thailand a few years ago I fell in love with this soup. This is an adaptation from a recipe in the Amazing Tastes of Thailand booklet put out by the Thailand Tourism Authority.
Provided by Carolyn Haas
Categories Chicken Soups
Time 30m
Number Of Ingredients 12
Steps:
- 1. Cut lower portion of lemon grass into 1 inch lengths and crush. Tear kaffir lime leaves in half. Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
- 2. Add the chicken, fish sauce and sugar. Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
- 3. Heat just to boiling, add chili paste and lime juice, stir until blended. Garnish with cilantro leaves and crushed chili peppers.
- 4. NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen. I've also used minced lemon grass in a tube from the produce section. Powdered galangal is available, too. Fresh is better, of course!
TOM KHA GAI, THAI COCONUT CHICKEN SOUP!
Oh, Tom Kha Gai! This spicy, aromatic soup, rich, tangy, flavorful! The silken texture of the coconut milk enriched chicken broth! The nourishing poached chicken and mushrooms, cradled in this powerful soup. Its winter. The perfect time for Tom Kha Gai. The ultimate seasonal comfort food. Enjoy!
Provided by Soma Sengupta
Categories Chicken
Time 1h5m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 515.6, Fat 45.7, SaturatedFat 30.8, Cholesterol 59.7, Sodium 979.1, Carbohydrate 12.8, Fiber 1.1, Sugar 4.2, Protein 18.7
THAI COCONUT CHICKEN SOUP (TOM KHA GAI)
This is a version of the famous Thai soup created by a close friend of mine in London. I haven't found any place that serves a better soup than this!
Provided by SeanS
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Gently simmer all but last 5 ingredients for 30 minutes.
- Add chicken and mushrooms and simmer for another 5 minutes.
- Add noodles, bok choi, cilantro.
- Let stand 5 minutes.
Nutrition Facts : Calories 478.3, Fat 28.7, SaturatedFat 19.2, Cholesterol 51.8, Sodium 1930.9, Carbohydrate 29.5, Fiber 7.7, Sugar 17.3, Protein 32.4
THAI CHICKEN AND COCONUT SOUP (TOM KHA KAI)
Make and share this Thai Chicken and Coconut Soup (Tom Kha Kai) recipe from Food.com.
Provided by Terese
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pour the chicken stock into a wok over a high heat.
- Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
- Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
- Add coconut milk and simmer gently for 3 minutes.
- Add the chicken and stir for 30 seconds until chicken is just cooked.
- Stir through the lime juice, sugar and fish sauce.
- Serve immediately sprinkled with coriander leaves.
TOM KA GAI (COCONUT CHICKEN SOUP)
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
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
TOM KHA KAI (CHICKEN COCONUT SOUP) 2
When my family visited Thailand a few years ago I fell in love with this soup. This is an adaptation from a recipe in the Amazing Tastes of Thailand booklet put out by the Thailand Tourism Authority.
Provided by Linky
Categories Chicken Breast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Cut lower portion of lemon grass into 1 inch lengths and crush.
- Tear kaffir lime leaves in half.
- Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
- Add the chicken, fish sauce and sugar.
- Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
- Heat just to boiling, add chili paste and lime juice, stir until blended.
- Garnish with cilantro leaves and crushed chili peppers.
- NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen.
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