Thai Coconut Chicken Soup Tom Yum Gai Recipes

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TOM KA GAI (COCONUT CHICKEN SOUP)



Tom Ka Gai (Coconut Chicken Soup) image

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

¾ pound boneless, skinless chicken meat
3 tablespoons vegetable oil
2 (14 ounce) cans coconut milk
2 cups water
2 tablespoons minced fresh ginger root
4 tablespoons fish sauce
¼ cup fresh lime juice
¼ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro

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

THAI TOM YUM SOUP WITH COCONUT MILK (TOM KHA)



Thai Tom Yum Soup With Coconut Milk (Tom Kha) image

This Thai tom yum soup is full of delicious and warm flavors. With delightful lemongrass, lime juice, coconut milk, broth, and shrimp, this dish is truly restaurant-quality.

Provided by Darlene Schmidt

Categories     Side Dish     Entree     Appetizer     Soup

Time 25m

Yield 3

Number Of Ingredients 14

4 cups low sodium chicken stock
1 stalk lemongrass (minced)
3 makrut lime leaves or 1 teaspoon grated lime zest
3 to 4 cloves garlic (minced)
1 to 2 red chiles (finely sliced, or substitute 1/2 to 3/4 teaspoon dried crushed chile)
1 1/2 cups shiitake mushrooms (fresh, sliced)
12 medium raw shrimp (shells removed)
2 cups broccoli florets (or other greens of your choice)
3/4 cup cherry tomatoes
1/2 can coconut milk (good quality)
3 tablespoons fish sauce
1 tablespoon lime juice (freshly squeezed)
1/3 cup fresh coriander (cilantro; roughly chopped)
Optional: 1/2 teaspoon sugar

Steps:

  • Gather the ingredients.
  • Add stock to a deep cooking pot and bring to a boil.
  • Add the lemongrass and boil for 1 to 2 minutes. If using fresh lemongrass , also add the upper stalk pieces for extra flavor.
  • Add lime leaves, garlic, chile, and mushrooms. Reduce heat to medium and simmer 1 to 2 minutes.
  • Add shrimp, broccoli, and cherry tomatoes . Simmer 3 to 4 minutes, or until shrimp are pink and plump.
  • Reduce heat to medium-low and add the coconut milk, fish sauce, and lime juice. Stir well to combine and gently simmer until hot. Remove the lime leaves.
  • Test the soup for salt and spice, adding more fish sauce instead of salt, or more chiles as desired. If too sour, add 1/2 teaspoon sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.
  • Serve in bowls with fresh coriander sprinkled over.

Nutrition Facts : Calories 244 kcal, Carbohydrate 19 g, Cholesterol 42 mg, Fiber 2 g, Protein 13 g, SaturatedFat 13 g, Sodium 2360 mg, Sugar 4 g, Fat 15 g, ServingSize 2 to 3 cups (2 to 3 servings), UnsaturatedFat 0 g

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

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

TOM YUM GAI (THAI HOT & SOUR CHICKEN SOUP)



Tom Yum Gai (Thai Hot & Sour Chicken Soup) image

This is our version of the hot and sour soup, modified to taste as much as possible like the wonderful version we would get at our favorite Thai restaurant, Bahn Na, in Ypsilanti, MI. I've included the modifications (*) that make it vegetarian-friendly. A note about the fish sauce: this can be purchased from any Asian grocery, and I would recommend just about any that come in a glass bottle - they generally taste better.

Provided by meganmcartwright

Categories     Thai

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 medium onion, diced
2 green onions, sliced (optional)
2 small tomatoes, cut into eighths
1/2 lb skinless chicken breasts, diced (*) or 8 ounces extra firm tofu, pressed and drained, cubed (*)
10 canned straw mushrooms
5 button mushrooms, quartered
4 cups chicken stock (*) or 4 cups mushroom stock (*)
2 stalks lemongrass, cut the stalks diagonally 2-inch long, scored lightly
6 kaffir lime leaves, fresh, scored lightly
6 slices fresh ginger (approximately 1-inch in diameter, 1/8-inch thick)
3 tablespoons fish sauce
1 1/4 teaspoons chili paste (Nam Prik Pao, Thai chili paste with soya oil)
2 serrano chilies, thickly sliced (optional)
1 cup fresh cilantro, washed and roughly diced
2 teaspoons sugar
1/4 cup lime juice (to taste)
2 tablespoons peanut oil

Steps:

  • In a medium-sized soup pot, heat the peanut oil over medium-high heat. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent.
  • Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies. Simmer 10 - 15 minute covered on medium-low heat.
  • Add the sugar, Nam Prik Pao, and sliced tomatoes. Simmer an additional 2 minute.
  • Turn heat fully to low and add the lime juice to taste. Add half of the diced cilantro and the green onions, then let simmer on low for another few minutes.
  • Sprinkle with the remaining cilantro and serve with additional lime juice.

THAI COCONUT CHICKEN SOUP (TOM KHA GAI)



Thai coconut chicken soup (Tom Kha Gai) image

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.

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