Tom Yam Khung Gai Recipes
TOM YUM GAI (THAI HOT & SOUR CHICKEN SOUP)
This is our version of the hot and sour soup, modified to taste as much as possible like the wonderful version we would get at our favorite Thai restaurant, Bahn Na, in Ypsilanti, MI. I've included the modifications (*) that make it vegetarian-friendly. A note about the fish sauce: this can be purchased from any Asian grocery, and I would recommend just about any that come in a glass bottle - they generally taste better.
Provided by meganmcartwright
Categories Thai
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium-sized soup pot, heat the peanut oil over medium-high heat. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent.
- Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies. Simmer 10 - 15 minute covered on medium-low heat.
- Add the sugar, Nam Prik Pao, and sliced tomatoes. Simmer an additional 2 minute.
- Turn heat fully to low and add the lime juice to taste. Add half of the diced cilantro and the green onions, then let simmer on low for another few minutes.
- Sprinkle with the remaining cilantro and serve with additional lime juice.
TOM YUM KAI
I got this tom yum recipe from a Thai friend. It's the best/most authentic ever. Garnish with cilantro, basil, and green onion.
Provided by Barryxxiv
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Bring water to a boil in a saucepan. Add lemon grass, galangal, and kaffir leaves. Cook for 1 minute. Add fish sauce and cook for 1 minute. Add chile paste and reduce heat to medium. Add tomatoes and cook 2 to 3 minutes. Add mushrooms and cook for 1 minute. Increase heat to high and add chicken. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes. Add lime juice and stir.
- Add chiles to soup and remove from heat.
Nutrition Facts : Calories 211.8 calories, Carbohydrate 19.3 g, Cholesterol 64.6 mg, Fat 3.9 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 1.2 g, Sodium 2314.2 mg, Sugar 8.3 g
ADRIENNE'S TOM KA GAI
Fragrant, spicy, and absolutely delicious Thai chicken soup. I've eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the cilantro.
Provided by Adrienne Barnett
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 9.3 g, Cholesterol 34.2 mg, Fat 17.9 g, Fiber 2.3 g, Protein 17.2 g, SaturatedFat 13.3 g, Sodium 1157.7 mg, Sugar 2.4 g
TOM YAM KHUNG GAI
I got the recipe from a friend who lives in Thailand. I adapted it somewhat by increasing the chicken and shrimp content, and adding some light soy sauce.
Provided by Late Night Gourmet
Categories Chicken
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine shrimp shells, water, carrot, cabbage, thyme, and onion in a large pot. Bring to a boil, then lower to a simmer for 4 hours. Strain contents of pot out to retain the stock.
- Place the stock from step 1 in a large pot. Add peppers, lemon grass, galangal, kaffir lime leaves, and chopped onion. Heat on medium heat for 10 minutes.
- Add the chicken breast pieces and cook for a further 10 minutes.
- Break apart enoki mushrooms. Add to the pot and cook for 5 minutes. Add the tomatoes and cook for 2 minutes.
- Add the chili paste and cook for a further 2 minutes. Add the green onions, lime juice, fish sauce, soy sauce, and shrimp and cook for 2 minutes or until the shrimp is cooked.
- Remove from the heat and stir in the cilantro.
Nutrition Facts : Calories 211, Fat 6.3, SaturatedFat 1.6, Cholesterol 107.8, Sodium 810.6, Carbohydrate 17.1, Fiber 4.3, Sugar 7, Protein 23.2
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TOM YUM GAI RECIPE BY SONIA SHRINGARPURE AT BETTERBUTTER
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