THAI COCONUT SOUP
Thai Coconut Soup, or tom kha, is a classic Thai chicken soup that's so much more intensely flavored than most western soups, it'll wake you up, tingle your taste buds and make your nose run (in the best way.)
Provided by Sue Moran
Categories Soup
Time 25m
Number Of Ingredients 14
Steps:
- Put the chicken stock in a soup pot, along with the onion, ginger, stalk of lemongrass and sliced hot peppers. Simmer over medium low heat for about 15 minutes.
- Add the coconut milk, pastes, fish sauce, and chicken. Let it simmer for another 5 minutes so the flavors can meld.
- Add the lime juice, cilantro and salt to taste. Remove the lemongrass and serve.
Nutrition Facts : Calories 369 kcal, Carbohydrate 15 g, Protein 26 g, Fat 31 g, SaturatedFat 22 g, Cholesterol 60 mg, Sodium 411 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
BEST EVER TOM KHA GAI - THAI COCONUT SOUP
This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. Whole30, paleo, and vegan options offered.
Provided by Cheryl Malik
Categories Main Course Side Dish Soup
Time 1h
Number Of Ingredients 16
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.
Nutrition Facts : Calories 682 kcal, Carbohydrate 18 g, Protein 27 g, Fat 60 g, SaturatedFat 52 g, Cholesterol 48 mg, Sodium 1266 mg, Fiber 5 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 4 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 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.
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
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
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