Tom Ka Gai Spicy Chicken Soup W Coconut Milk Recipes

TOM KA GAI (COCONUT CHICKEN SOUP)

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.

TOM KHA GAI (COCONUT MILK CHICKEN SOUP)

Steps:

• Crush the garlic with the flat side of your knife and roughly chop the fresh red chilies. Transfer to a mortar and pestle and pound into a coarse paste. Prepare the red onion, tomato, ginger, galangal, lemongrass, coriander, makrut lime leaves, and mushrooms as indicated in the 'Ingredients' section. Clean and pat-dry the chicken thighs and trim off any excess fat. Thinly slice into bite-sized pieces and set aside. Squeeze the limes in a lemon/citrus squeezer and reserve the juice in a small bowl or bottle.
• Heat 1 tablespoon of canola oil and 1 tablespoon of chili oil (if using) in a large stockpot or Dutch oven over medium-high heat. Once hot, add the red onion and sauté for 1-2 minutes or until slightly softened. Add the smashed garlic chili paste and continue sautéing for 30 seconds or until fragrant.
• Pour in half (400ml / 13.5 ounces) of the coconut milk, and add the galangal, ginger, makrut lime leaves, and lemongrass. Stir to combine and bring to a gentle simmer for 2-3 minutes.
• Add the remaining coconut milk (400ml / 13.5 ounces), mushrooms, tomato wedges, and (200ml / 3/4 cup + 1 tablespoon) water.
• Give everything a good stir, then cover the pot and let simmer for 10-12 minutes.
• Uncover and reduce the heat to medium. Add the chicken pieces and stir to combine. Simmer for 4-5 minutes, until the chicken has just cooked through.
• Switch off the heat and stir in the Thai dried chilies, coconut sugar, fish sauce, kosher salt, Thai chili powder, and lime juice. Taste and adjust the seasonings by adding more fish sauce, lime juice, or sugar if needed.
• Remove the pot from the heat and stir in 2 tablespoons of the chopped coriander (reserve some for garnish).
• Ladle the soup evenly into bowls and garnish with the remainder coriander and a drizzle of chili oil (if using). Enjoy on its own, or serve with warm steamed rice and lime wedges for squeezing if desired.

TOM KA GAI (SPICY CHICKEN SOUP W/ COCONUT MILK)

Steps:

• Place the chicken stock (or broth) in a stockpot, add lemon grass, ginger and lime leaves. I recommend slicing the lime leaves along the veins almost to the midrib to allow for more flavor release. These kaffir lime leaves are used in the same fashion we season soups with bay leaves. Bring the broth to a slow boil over medium heat.
• Add sliced chicken, mushrooms, water chestnuts, salt, lime juice, fish sauce and sugar, reserving more lime juice and fish sauce to add later to taste.
• Cook slowly, uncovered for 10 - 15 minutes, then add coconut milk, cilantro, green onion, tomato, fresh coconut meat, bruised chilies, and red curry paste. Stirring frequently, bring almost to a boil, then remove from heat and serve if you are happy with the flavor of lime juice to fish sauce in conjunction with the other ingredients. Cook this soup gently to prevent the coconut milk from separating.

CHICKEN AND GALANGAL SOUP (TOM-KA-GAI)

Steps:

• Combine lemon grass, 1/2 can (1 C) of coconut milk and Tom Ka Paste in a medium pan and bring to a boil.
• Continue to simmer, uncovered, stirring occasionally for a couple minutes.
• Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked.
• Add tomatoes and remaining coconut milk and bring to a boil.
• Add water, as needed, for desired consistency and taste and bring to a boil.
• Add mushrooms and cook until desired consistency.
• Add brown sugar, fish sauce or chilies, as necessary, to adjust taste.
• Turn off heat, add cilantro and serve immediately.

ADRIENNE'S TOM KA GAI

Steps:

• In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.