Tom Kha Gai Soup Recipes

TOM KHA GAI

Tom Kha Gai image

An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste.

Provided by Darcy Loo

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

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

3 cups chicken broth
1 (14 ounce) can coconut milk
¼ cup sweet red chile sauce
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons brown sugar
1 (1 1/2 inch) piece fresh ginger, sliced
10 kaffir lime leaves, torn and bruised
1 ½ pounds skinless, boneless chicken breast halves - cut into strips
1 (15 ounce) can straw mushrooms
1 cup coarsely chopped onion
1 zucchini, sliced
1 lemongrass stalk, chopped
1 bunch fresh basil, chopped

Steps:

Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

Nutrition Facts : Calories 330.1 calories, Carbohydrate 20.8 g, Cholesterol 61 mg, Fat 17 g, Fiber 4 g, Protein 26.7 g, SaturatedFat 13.1 g, Sodium 1317.8 mg, Sugar 11.6 g

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

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