Tom Ka Kai Thai Coconut Chicken Soup 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

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 GAI KAA ONN (CHICKEN COCONUT CREAM SOUP)



Tom Gai Kaa Onn (Chicken Coconut Cream Soup) image

Provided by Food Network

Categories     appetizer

Yield Makes 6 servings

Number Of Ingredients 14

One 4-inch piece young galangal or 5-inch piece fresh young ginger
9 cloves garlic, minced
15 sprigs cilantro stems with roots, minced (1/4 cup), plus 4 sprigs cilantro
4 stalks lemongrass, green parts and hard outer layers removed, 2 stalks minced, 2 stalks sliced into 3-inch lengths and lightly crushed
1 teaspoon Thai white peppercorns, dry roasted and finely ground
3 shallots, minced
4 cups fresh unsweetened coconut cream and milk (combined to make consistency of whole milk)
4 cups fresh unsweetened coconut cream and milk (combined to make consistency of whole milk)
One 3-pound chicken, rinsed, thoroughly dried, and chopped into bite-size pieces
7 kaffir lime leaves, hard center stems removed, or zest of two limes
1/2 teaspoon sea salt
3 tablespoons fish sauce (namm pla)
7 fresh bird chiles or 5 to 6 serrano chiles
1 to 2 limes, sliced into wedges

Steps:

  • Using a mortar and pestle, pound half of the galangal with the garlic into a paste. One at a time, add the cilantro stems and roots, miced lemongrass, ground peppercorns, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into a fine paste. Set aside, or transfer to a jar with a tight-fitting lid and refrigerate.
  • In a 4-quart saucepan, bring the coconut cream and milk to a gentle boil over medium heat. Do not overheat or it will curdle. Add the galangal paste and stir well, then add the chicken and bring to a boil. Add the kaffir lime leaves, lemongrass stalks, sea salt, fish sauce, the remaining galangal and the chiles, cover, and simmer over medium-low heat for about 45 minutes, until the chicken is completely cooked.
  • Transfer to a serving bowl, garnish with the cilantro sprigs, and serve with the lime wedges.

THAI CHICKEN SOUP WITH COCONUT (TOM KHA KAI)



Thai Chicken Soup With Coconut (Tom Kha Kai) image

Silky texture & makes your kitchen "smell like Heaven" according to a friend of mine. Original recipe from "True Thai" Victor Sodsook

Provided by msmia

Categories     Asian

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 cups chicken stock
5 1/2 ounces gingerroot, cut in chunks
12 inches lemongrass, stalk cut into 3 in pieces
1 lime, zest of (zest of one lime)
2 (15 ounce) cans coconut milk
1 chicken breast, thinly sliced
2 tablespoons chili paste (with tamarind)
1/4 cup fresh lemon juice
2 1/2 tablespoons fish sauce
2 tablespoons brown sugar
8 ounces mushrooms, sliced
2 small chili peppers, diced

Steps:

  • Bring stock, ginger, lemongrass & lime zest to a boil. Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through.
  • Combine chili paste, lemon juice, fish sauce and brown sugar. Stir to dissolve sugar. Add to soup w/ mushroom slices & diced chilis. Simmer until mushrooms are soft.
  • Serve after removing ginger chunks & lemongrass pieces.

THAI COCONUT CHICKEN SOUP (TOM KHA GAI)



Thai Coconut Chicken Soup (Tom Kha Gai) image

This is a version of the famous Thai soup created by a close friend of mine in London. I haven't found any place that serves a better soup than this!

Provided by SeanS

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

3 cups chicken stock (preferably low sodium)
1 can coconut milk
1 stalk lemongrass, lightly crushed
4 fresh lime leaves (use 2 Tbl lime juice as substitute)
1 tablespoon shrimp paste
3 small Thai red chili peppers, thinly sliced (remove seeds for less spice)
1 inch ginger, sliced
3 tablespoons fish sauce (or more to taste)
1 tablespoon soy sauce
1/2 tablespoon palm vinegar (or white vinegar)
1/2 drop bergamot oil (this really does make the soup)
2 boneless chicken breasts, thinly sliced
8 ounces mushrooms, thinly sliced
1 bunch cilantro, roughly chopped
2 small bok choy or 2 small other greens
1 package bean thread noodles (clear, thin)

Steps:

  • Gently simmer all but last 5 ingredients for 30 minutes.
  • Add chicken and mushrooms and simmer for another 5 minutes.
  • Add noodles, bok choi, cilantro.
  • Let stand 5 minutes.

Nutrition Facts : Calories 478.3, Fat 28.7, SaturatedFat 19.2, Cholesterol 51.8, Sodium 1930.9, Carbohydrate 29.5, Fiber 7.7, Sugar 17.3, Protein 32.4

THAI CHICKEN SOUP WITH COCONUT (TOM KA )



Thai Chicken Soup with Coconut (Tom Ka ) image

This is an ImportFood.com online Thai recipe. I posted this by request of a recipe search for use in Kaffir Lime Leaves.

Provided by Rita1652

Categories     Chicken

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

16 fluid ounces chicken stock
4 -5 kaffir lime leaves, shredded
2 inches lemongrass, bruised to release flavor
1 inch galangal, sliced thinly (Thai Ginger)
4 tablespoons fish sauce
2 tablespoons lime juice
4 ounces chicken breasts, cut into smallish bite sized pieces
5 fluid ounces coconut milk
Thai red chili pepper, slightly crushed (to taste, Very Hot!)
coriander leaves (to garnish, cilantro)

Steps:

  • Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice.
  • Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
  • Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
  • Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or together with a Thai meal.
  • This quantity serves 4 with other food, but is probably only enough for two if eaten separately.

Nutrition Facts : Calories 348, Fat 24.1, SaturatedFat 16.5, Cholesterol 43.5, Sodium 3215.3, Carbohydrate 13.2, Fiber 0.1, Sugar 5.4, Protein 21.3

TOM KHA KAI (CHICKEN COCONUT SOUP)



Tom Kha Kai (chicken Coconut Soup) image

This is my favourite Thai Soup. Everyone seem to like Tom Yum Koong (the seafood one) but i prefer this creamy one...and the heat is flexible...depending on how much you can handle. Recipe from www.10thaidish.athailand.com

Provided by KitchenManiac

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 cups coconut milk
6 slices young galangal (kha on)
2 stalks lemongrass, lower portion, cut into 1-in lengths and crushed (ta-khrai)
5 fresh kaffir lime leaves, torn in half (bai ma-krut)
8 ounces boneless chicken breasts, sliced
5 tablespoons fish sauce (nam pla)
2 tablespoons sugar
1/2 cup lime juice
1 teaspoon black chili paste (nam phrik pao)
1/4 cup coriander leaves, torn (bai phak chi)
5 green Thai chiles, crushed (phrik khi nu)

Steps:

  • Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large sauce pan and heat to boiling.
  • Add chicken, fish sauce, and sugar.
  • Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk.
  • Heat just to boiling and turn off the heat.
  • Place the lime juice and chilli paste in a serving bowl and pour the soup over them.
  • Garnish with coriander leaves and crushed chillies.

TOM KHA GAI, THAI COCONUT CHICKEN SOUP!



Tom Kha Gai, Thai Coconut Chicken Soup! image

Oh, Tom Kha Gai! This spicy, aromatic soup, rich, tangy, flavorful! The silken texture of the coconut milk enriched chicken broth! The nourishing poached chicken and mushrooms, cradled in this powerful soup. Its winter. The perfect time for Tom Kha Gai. The ultimate seasonal comfort food. Enjoy!

Provided by Soma Sengupta

Categories     Chicken

Time 1h5m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
2 teaspoons peeled and grated fresh ginger
1 stalk lemongrass, split in half and sliced
2 teaspoons red curry paste
4 cups chicken broth
5 keffir fresh lime leaves, hand torn
2 small red chilies, cut thinly crosswise (remove seeds if you want less heat)
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13 1/2 ounce) cans coconut milk
1/2 lb fresh shiitake mushrooms, sliced or 1/2 lb straw mushroom, trimmed but left whole
1 1/4 lbs chicken thighs, boned, skinned and thinly sliced
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
8 lime wedges
2 teaspoons chili oil, to drizzle before serving (optional)

Steps:

  • Heat the oil in a large pot over medium heat. Add the ginger, lemongrass, and curry paste and stir and cook in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Add the lime leaves and chillies and simmer gently for 10 minutes to infuse the broth.
  • After 10 minutes, stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are tender, about 5 minutes. Add the chicken and cook until no longer translucent, about 2-5 minutes. Watch carefully, do not overcook. Remove from heat and stir in the lime juice. Taste and adjust seasoning if necessary. To serve, drizzle with a little chilli oil and/or garnish with cilantro and lime wedges.

Nutrition Facts : Calories 515.6, Fat 45.7, SaturatedFat 30.8, Cholesterol 59.7, Sodium 979.1, Carbohydrate 12.8, Fiber 1.1, Sugar 4.2, Protein 18.7

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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From foodnewsnews.com


TOM KHA GAI (THAI CHICKEN COCONUT SOUP) | RECIPE - KITCHEN STORIES
1 clove garlic. 1 lemongrass. ginger (1 inch piece) 2 Chillies. 450 g Diced chicken breast. olive oil. Salt & pepper. Add crushed garlic, 1 finely sliced chilli, ginger and lemongrass to a pan with oil, salt and pepper. Then add chicken and fry on a medium heat for 8 minutes.
From kitchenstories.com


TOM KHA GAI (CHICKEN COCONUT SOUP) - CARLSBAD CRAVINGS
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.
From carlsbadcravings.com


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