Tom Kha Gai Thai Chicken Soup With Coconut Milk Recipes

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 KHA GAI, THAI COCONUT CHICKEN SOUP!

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.

TOM KHA GAI THAI SOUP

Steps:

• Devein lime leaves and cut into very thin slices; set aside.
• Combine chicken broth and coconut milk in a large pot; bring to a boil. Add chiles, galangal, and ginger and simmer over medium heat for 10 to 15 minutes. Add chicken, sliced lime leaves, and lemon grass and continue to cook until chicken is no longer pink in the centers, about 10 minutes.
• Turn off the heat and add the drained straw mushrooms, fish sauce, sugar, and lime juice. Stir well, and serve with plenty of fresh cilantro on top as a garnish.