Tom Ka With Tofu Or Tom Yam Soup Recipes

TOM KA WITH TOFU (OR TOM YAM) SOUP

Tom Ka With Tofu (Or Tom Yam) Soup image

When I went to Thailand and had this soup for the first time I think my whole world just flipped right over on me all at once--it was the most remarkable taste experience ever. The flavors just blew me away--piquant, sour, spicy, rich, amazing! You have to try it. And you can easily make either Tom Yam or Tom Ka with a simple substitution. This soup is simple to make, but what's tricky is having the ingredients on hand. Because I love this so much, I stockpile fish sauce, coconut milk and dried shiitake mushrooms. My hubby grows lemongrass in the garden year-round, and we have a lime tree that contributes a leaf here and there. You can make this without lime leaf and lemongrass, but add some lime zest to substitute. I think you are going to love this special and wonderful soup--one of the great wonders of the culinary world!

Provided by Tumerica

Categories Soy/Tofu

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons fish sauce
1 (12 ounce) can coconut milk (Not the reduced fat kind. Fat makes it taste DELICIOUS!)
2 cups chicken stock (I use the chicken stock paste that comes in little jars. It has no MSG and is all-natural, without t)
2 cups water
2 sprigs lemongrass, root (two inch sprigs, chopped into tiny slices)
1 kaffir lime leaf (or other lime leaf, tossed in whole) (optional)
1 lime, juice of
4 garlic cloves (or more depending on your preference)
1 (8 ounce) package silken tofu, drained and cut into 1/2 inch cubes
1/2 cup shrimp (optional)
1/2 cup mushroom (Any kind, such as white, shiitake, portobello, etc. I mostly use shiitake because I keep a giant con)
1 teaspoon red chili paste (I like Sriracha brand. Add more to taste.)
1 tablespoon grated fresh gingerroot
1/4 cup chopped cilantro (for garnish)
1/4 cup Thai basil, for garnish (optional)

Steps:

Throw everything in a pot and boil for about 10 minutes, saving shrimp until last (if you are using shrimp--I often just make this vegetarian).
Garnish and serve.
To make Tom Yam instead of Tom Ka, do everything the same, except substitute more chicken stock to replace the coconut milk.

Nutrition Facts : Calories 174.3, Fat 12.5, SaturatedFat 9.7, Cholesterol 2.4, Sodium 1075.1, Carbohydrate 10.9, Fiber 1.5, Sugar 6.1, Protein 6.4

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

Ingredients

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

THE BEST THAI TOM KHA SOUP RECIPE

The Best Thai Tom Kha Soup Recipe image

Tom Kha Gai - Thai chicken coconut soup aromatic of lemongrass, lime kaffir leaves and galangal, gives you a refreshing aftertaste with a creamy taste from coconut.

Provided by natty's pantry

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

4 cups coconut milk
1 cup chicken stock
¼ cup finely chopped cilantro
1 stalk lemongrass, tough outer parts removed, thinly sliced
1 (2 inch) piece galangal, thinly sliced
2 fresh Thai chile peppers, minced
6 kaffir lime leaves, thinly sliced
2 pounds boneless chicken thighs, cut against the grain into bite-sized pieces
½ head cabbage, thinly sliced
5 limes, juiced
¾ teaspoon fish sauce

Steps:

Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 13 g, Cholesterol 69 mg, Fat 36.2 g, Fiber 3.2 g, Protein 23 g, SaturatedFat 27.5 g, Sodium 243.8 mg, Sugar 2.8 g

VEGETARIAN TOM KA

Vegetarian Tom Ka image

This is my favorite soup. I've tried it many ways and this is my absolute favorite. It is adapted from "Thai Vegetarian Cooking" by Vatcharin Bhumichitr. I always put too many things in it but this recipe is restrained and beautiful. Serves 4 as an appetizer or 2 as a meal.

Provided by snickels

Categories Cauliflower

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup coconut milk
3 cups vegetable stock
1 stalk lemongrass, chopped
1 inch fresh gingerroot or 1 inch galangal
3 kaffir lime leaves
1 cup cauliflower
2 tablespoons light soy sauce
1 teaspoon sugar (optional, i don't add it) (optional)
4 small chilies, crushed (or more)
2 tablespoons lemon juice
cilantro

Steps:

Heat the coconut milk with lemongrass, galangal, kaffir lime leaves, soy, chilis, sugar and stock.
Simmer with the lid on the pot ten minutes and strain.
Put strained soup base into.
Simmer until cauliflower is al dente.
Remove from heat and lemon juice.
Stir once, place in bowls and garnish with cilantro.
(optional) pour a teaspoon of sesame chili oil on top for more kick.
*I am lucky enough to have a kaffir tree but if you cannot find kaffir leaves use lemon leaves (meyer lemon works well) or lime zest as a last resort.
**Cauliflower is used in the book and works wonderfully with this soup but i like to mix it up and use mushrooms, tofu, tomatoes, water chestnuts, bell peppers, and even vermicelli noodles.

Nutrition Facts : Calories 102.6, Fat 6.7, SaturatedFat 5.8, Sodium 532, Carbohydrate 9.8, Fiber 2.2, Sugar 5.5, Protein 3.4

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