Thai Ginger Chicken Soup Recipes

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TOM KHA GAI (THAI CHICKEN GINGER SOUP WITH COCONUT MILK)



Tom Kha Gai (Thai Chicken Ginger Soup with Coconut Milk) image

Yield 4 servings

Number Of Ingredients 18

3 tablespoons neutral oil, such as canola or grapeseed, divided usage
1 medium onion, diced
4 ounces shiitake mushrooms, stems discarded, caps sliced
1 head baby bok choy, thinly sliced
2 teaspoons red Thai curry paste, regular or roasted
2 teaspoons curry spice blend
1 stalk lemongrass, outer sheath removed cut into 3 pieces or 1 tablespoon lemongrass paste
8 slices fresh ginger (very thin slices) or 1 tablespoon ginger paste
2 or 3 Bird's Eye (Thai) chilies, red or green, seeds removed, thinly sliced
2 cups vegetable or chicken broth
2 cans coconut milk (full or reduced fat)
12 ounces chicken, sliced into thin strips (or use meat-free substitute)
3 kaffir lime leaves (dried or fresh)
2 tablespoons fish sauce (or soy sauce for vegetarian/vegan)
1 lime, cut in half
1 cup cooked quinoa (optional)
1 scallion, thinly sliced, for garnish
2 tablespoons cilantro, minced, for garnish

Steps:

  • 1. Heat 2 tablespoons oil over medium in a 4-5 qt stock pot or dutch oven until shimmering. Add onions, mushrooms and bok choy, and saute until onions are soft, mushrooms have begun to release their liquids, and the bok chok leaves are bright green (about 5 minutes).
  • 2. Scoot the veggies to the side of the pot and pour in the remaining oil in the cleared space. Sprinkle the curry paste and curry spice over the oil and let simmer for 15 seconds to bloom the spices. Add the lemongrass pieces, ginger and Bird's Eye chilies to the spice oil, and stir to create a paste. The paste should be very loose and wet - if not, mix in a bit of the broth.
  • 3. Increase heat to medium-high. Add one cup of broth to the pot and stir all ingredients together. Pour in the remaining broth and both cans of coconut milk. Bring the soup to a low boil.
  • 4. When soup is bubbling, reduce heat to medium-low and add the lime leaves, chicken and fish (or soy) sauce. Keep the soup at a gentle simmer - the liquids should bubble but not sputter - 10 to 12 minutes or until chicken/meat substitute is cooked.
  • 5. Squeeze both limes over the soup and stir in the quinoa (if using). Turn heat to low and allow soup to rest for 5 minutes. Taste, and add salt, if necessary. Remove and discard the lime leaves and lemongrass stalks (the leaves will be easy to find as they tend to float to the surface; the lemongrass stalks might be more of a challenge. They're not dangerous to eat, but it's an unpleasant gnawing experience - it's best to either remove them or warn your guests of their presence). Ladle soup into bowls and garnish with scallions and cilantro.
  • Notes:
  • Quinoa is not a traditional ingredient in Tom Kha Gai, but I do love the extra body it gives the soup, along with the added healthy protein. When preparing quinoa specifically for this dish (as opposed to using leftover quinoa), I like to add a couple of drops of toasted sesame seed oil to the quinoa cooking water to give the quinoa a subtle, smoky richness.
  • Vegan - this dish is easily made vegan by using chicken meat substitute (or additional mushrooms) and soy sauce, as indicated. Thai curry paste is (in my experience) usually vegan, but do read the labels before purchase.
  • Gluten-free - this dish is gluten-free. No alterations need to be made, but do double-check your fish sauce/soy sauce and Thai curry paste. The brands I regularly use are naturally gluten-free, but please read your labels.

THAI GINGER CHICKEN (GAI PAD KING)



Thai Ginger Chicken (Gai Pad King) image

My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.

Provided by Shae's Mama

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 16

1 ½ cups uncooked jasmine rice
3 ½ cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
½ teaspoon Thai red chile paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves

Steps:

  • Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g

THAI GINGER-CHICKEN SOUP RECIPE



Thai Ginger-Chicken Soup Recipe image

This Thai ginger-chicken soup is full with the flavours of Thailand and makes for an exotic comfort food.

Provided by Woman and Home

Categories     Dinner, Lunch, Starter

Time 30m

Yield Serves: 6

Number Of Ingredients 8

392ml unsweetened coconut milk
392ml unsweetened light coconut milk
700ml reduced-sodium chicken broth
1 inch fresh ginger, peeled and grated
2 tbsp fish sauce
3 tbsp fresh lime juice
1 tbsp grated lime zest
680g chicken thighs, skinless and deboned, cut into

Steps:

  • Combine the coconut milks, broth, ginger, fish sauce, lime juice and zest in a large soup pot, heat to medium-low and add the chicken. Simmer until the chicken is cooked through and the flavours have melded.
  • Stir in the mushrooms, scallions, coriander, snap peas and corn. Bring the soup back to a simmer and cook for 3 minutes just until the snap peas are tender-crisp.
  • At the table, add curry paste to taste and garnish with lime wedges and coriander.

Nutrition Facts : @context https

THAI-INSPIRED GINGER CHICKEN



Thai-Inspired Ginger Chicken image

This delicious recipe is a little twist on the traditional Thai dish, pad king. If you love ginger and a bit of spice then you will love this recipe! Serve this with tasty white or brown rice to make a complete dish.

Provided by Alex

Categories     World Cuisine     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil, or more as needed
3 cloves garlic, minced
1 serrano pepper, diced
4 (5 ounce) skinless, boneless chicken breasts, cubed
¼ cup water
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 (8 ounce) package sliced fresh mushrooms
1 cup grated fresh ginger

Steps:

  • Cook oil, garlic, and serrano pepper in a wok over medium heat until fragrant, about 30 seconds. Add chicken; cook and stir until cooked through and no longer pink, about 7 minutes; add water if it becomes too dry.
  • Add soy, oyster, and fish sauces. Add mushrooms and cook for 4 minutes. Put ginger in the wok and cook for 1 to 2 minutes more.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 7.6 g, Cholesterol 80.5 mg, Fat 7.1 g, Fiber 1.2 g, Protein 32.4 g, SaturatedFat 1.5 g, Sodium 856.1 mg, Sugar 1.6 g

THAI COCONUT GINGER SOUP OR TOM KHA GAI



Thai Coconut Ginger Soup or Tom Kha Gai image

A spicy rich soup that becomes an addiction! This recipe is a modification found on a can of "Thai Kitchen" brand coconut milk. Ingredients can be found in the Asian section of most super markets. Coconut milk can be found near other canned milk.

Provided by Accidental Chef

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 (14 ounce) can coconut milk (not sweetened!)
1/2 cup water
3 stalks lemongrass, cut in thirds and bruised
6 tablespoons fish sauce
1/3 cup fresh lime juice
1 inch piece fresh ginger, sliced
1 tablespoon sugar
2 cups chicken stock
1 tablespoon chili paste
1 (15 ounce) can straw mushrooms, drained
12 ounces boneless chicken, cubed
fresh cilantro

Steps:

  • Combine coconut milk, water, lemongrass, fish sauce, lime juice, ginger and sugar in a large pot and bring to a boil, reduce heat and simmer 15 minutes.
  • Add chile paste, stock, mushrooms and chicken, simmer for 10 minutes.
  • Remove lemongrass and ginger before serving and garnish with cilantro.

Nutrition Facts : Calories 656.9, Fat 31.9, SaturatedFat 20.2, Cholesterol 67.4, Sodium 2800.9, Carbohydrate 70.2, Fiber 3, Sugar 59.7, Protein 25.6

THAI CHICKEN SOUP



Thai Chicken Soup image

Ginger and chiles give this Southeast Asian rendition its aroma and spice, while lemongrass lends the soup a seductive floral note. By swapping the traditional seasonings for more exotic ones, you achieve a soup that's just as soothing as the original but with nuanced layers of flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt
4 garlic cloves, smashed
4 thin slices fresh ginger, plus 1 tablespoon thin matchsticks
3 shallots, thinly sliced
1/2 bunch fresh cilantro (2 cups packed)
2 large lemongrass stalks, yellow and pale-green parts only, sliced crosswise (1/2 cup), plus 1 tablespoon very thinly sliced
3 strips (2 inches each) lime zest plus 2 tablespoons juice (from 2 limes)
1 or 2 fresh green Thai chiles, thinly sliced
1 tablespoon Asian fish sauce
Garnish: chopped fresh cilantro and lime wedges

Steps:

  • Bring chicken, water, and 1 1/2 teaspoons salt to a boil in a large stockpot. Skim foam. Add garlic, ginger slices, shallots, cilantro, 1/2 cup lemongrass, and the lime zest. Reduce heat. Simmer, partially covered, for 30 minutes.
  • Remove breast, and set aside. Simmer, partially covered, for 30 minutes.
  • Strain soup through a sieve. Reserve legs and thighs, and discard remaining solids. Return soup to stockpot. Let chicken cool slightly. Remove meat from bones, and slice.
  • Stir chiles, ginger matchsticks, and sliced lemongrass into strained soup. Simmer for 10 minutes. Skim fat. Stir in lime juice and fish sauce. Season with salt. Garnish with cilantro, and serve with lime wedges.

Nutrition Facts : Calories 360 g, Cholesterol 117 g, Fiber 1 g, Protein 38 g, SaturatedFat 5 g, Sodium 629 g

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