RUDY'S THAI CHICKEN COCONUT SOUP -- TOM KA GAI
I developed this recipe to take advantage of Wegman's "Food You Feel Good About" Thai Stock, which contains (among lots of other good things) natural extractives of lemongrass, gingerroot, kafir lime leaves and sriracha chili. With this pre-made Thai stock, you can make this soup taste authentic without having to hunt for exotic ingredients. Slicing the chicken into super-thin slices is easier if the breasts are partially defrosted and still slightly frozen in the middle.
Provided by Amy Suzanne Martin
Categories Chicken Breast
Time 20m
Yield 2 quarts, 4-5 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot, combine stock, 1/2 can of coconut milk, fresh ginger if using, and the white parts of the chopped green onions. Bring to a gentle boil over medium-high heat. Add chicken and mushrooms, and let the chicken gently poach until it's fully cooked, about 10 minutes (or longer, depending on how thin the slices are cut). When chicken is firm and opaque, add lime juice, fish sauce, brown sugar and chili paste.
- Taste and adjust seasonings - you should have a harmonious balance of flavors. If you have too much heat, or want to add richness to the broth, add more of the coconut milk, to taste.
- Garnish each serving with the chopped green onion, cilantro leaves, and Thai basil leaves (if using).
Nutrition Facts : Calories 157.7, Fat 3.2, SaturatedFat 0.7, Cholesterol 72.6, Sodium 492.4, Carbohydrate 5.3, Fiber 1.2, Sugar 2.8, Protein 27
RED THAI CURRY CHICKEN SOUP
Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
- Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
- Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.
THAI RED CURRY CHICKEN SOUP
Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!
Provided by Ginacooks
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
- Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 16.8 g, Cholesterol 36.8 mg, Fat 23.1 g, Fiber 1.5 g, Protein 16.4 g, SaturatedFat 14.3 g, Sodium 662.9 mg, Sugar 1.7 g
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
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TOM KHA GAI (CHICKEN COCONUT SOUP) - CARLSBAD CRAVINGS
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Reviews 70Category SoupCuisine AsianEstimated Reading Time 8 mins
- Heat 1 tablespoon coconut oil over medium high heat. Add red curry paste, red pepper flakes and garlic and saute for 30 seconds. Add chicken and saute until opaque but not cooked through.
- Add chicken stock, bay leaves (if using ginger), galangal or ginger, lemongrass, basil, salt and pepper and bring to a boil. Lower heat to medium-low; cover and gently simmer for 10 minutes.
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4/5 (34)Calories 357 per serving
- In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
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4.1/5 Estimated Reading Time 6 minsServings 6
- Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.
- Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, and sugar.
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