TOM KHA GAI
One of Thailand's most popular soups, this curry and coconut-infused chicken soup will satisfy both tummy and soul!
Provided by Kimberly Killebrew
Categories Soup
Time 35m
Number Of Ingredients 13
Steps:
- Warm the oil in a soup pot over medium heat. Add the curry paste, stirring until fragrant. Add the chicken stock, coconut milk, lemongrass, ginger, chilies, lime juice, and fish sauce and bring it to a simmer, about 5 minutes. Add the chicken strips and simmer for 15 minutes. Add the mushrooms and the 1/4 cup basil and simmer for another 5 minutes. Add salt to taste if needed. Remove the lemongrass and ginger and serve immediately, garnished with fresh basil leaves or cilantro.
Nutrition Facts : Calories 417 kcal, Carbohydrate 12 g, Protein 22 g, Fat 33 g, SaturatedFat 26 g, Cholesterol 48 mg, Sodium 615 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
TOM KHA GAI THAI SOUP
I fell in love with my local Thai restaurant's tom kha gai soup, and this is my closest match to it. It's delicious, healthful, and filling. The galangal, ginger, and lemon grass chunks are not meant to be eaten, so they can be thrown out or put back in the pot.
Provided by JuliAnne
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 402.3 calories, Carbohydrate 16 g, Cholesterol 44.3 mg, Fat 30.5 g, Fiber 3.7 g, Protein 21.3 g, SaturatedFat 25.3 g, Sodium 1417.2 mg, Sugar 6.5 g
TOM KHA KAI POINT 2
Swanson makes a Thai Ginger infused broth in a 1 quart carton. It's already seasoned so I used it as a base and adjusted my original Tom Kha Kai soup... If you like extra heat, add some hot pepper - a few tiny thai peppers or whatever you have available. For my midwest taste, it's plenty spicy as is. Also, I used powdered kaffir lime and ground galangal and dried lemongrass b/c the fresh are not always available. Obviously, fresh is more authentic! Also can sub. fresh ginger for the galangal in a pinch.
Provided by Linky
Categories Thai
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth to a boil, add chicken.
- While chicken is cooking, cut up peppers, mushrooms and onions.
- Add veggies to soup and simmer about 5 minutes, until mushrooms are done.
- Add coconut milk and seasonings.
- Simmer about 5 minutes more.
- Add lime juice, garnish with cilantro.
- Fresh lemongrass, galangal and kaffir lime leaves would be great if available. If so, add with veggies.
TOM KHA GAI
The creamy coconut broth is punched up with chili and lots of lime and serves well with chicken skewers and peanut satay sauce.Serves 2 as a main or 4 as a side dish.Recipe from "Pucker: A Cookbook for Citrus Lovers" courtesy of Whitecap Books.
Provided by Food Network Canada
Categories chicken,Main,mushrooms,side,soup,Thai
Time 25m
Yield 2 - 4 servings
Number Of Ingredients 15
Steps:
- In a saucepan set over high heat, bring the stock to a boil. Cut off the tough end of the lemongrass stalk, then, using the back of a knife, bruise the lemongrass. Cut into pieces a few inches long. Add the lemongrass, lime leaves, chilies, garlic and ginger to the stock and reduce the heat. Cover with a lid and let simmer for about 10 minutes to let all the flavours infuse the stock.
- Remove the aromatics. Add the chicken and continue to simmer until it's cooked, about 5 minutes. Add the coconut milk, oyster mushrooms, lime juice, fish sauce and brown sugar. Bring back to a simmer until everything is hot and the mushrooms are slightly softened.
- Serve with cilantro (either coarsely chopped or left whole), chili oil and lime wedges.
- Note: Kaffir lime leaves are fragrant leaves that impart a lime flavour to the soup. They can typically be found at Asian markets. The peel from half a lime can be used instead.
- Note: Regular button mushrooms can be substituted for oyster mushrooms, but need a bit more time to cook. Add them at the same time as the chicken.
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
TOM KHA KAI (CHICKEN COCONUT SOUP) 2
When my family visited Thailand a few years ago I fell in love with this soup. This is an adaptation from a recipe in the Amazing Tastes of Thailand booklet put out by the Thailand Tourism Authority.
Provided by Linky
Categories Chicken Breast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Cut lower portion of lemon grass into 1 inch lengths and crush.
- Tear kaffir lime leaves in half.
- Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
- Add the chicken, fish sauce and sugar.
- Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
- Heat just to boiling, add chili paste and lime juice, stir until blended.
- Garnish with cilantro leaves and crushed chili peppers.
- NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen.
COCONUT SOUP WITH CHICKEN, GALANGA ROOT : TOM KHA KAI
This is very simple and original recipe from Thailand where I come from. Tom Kha Kai is not only a favorite soup among Thai people but it is also favorite dish for foreigner as well.
Provided by Kanchanarak S.
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Put the chicken broth or water into the pot and bring to boil over medium to medium high heat.
- Add salt, lemongrass, galanga allow to simmer for 10 minutes Reduce the medium heat. Add sliced chicken in to the pot- do not stir until the soup boils again to avoid the releasing it's smell.
- Add flavor by fish sauce and lime juice. Store and taste should be sour first, not too creaminess. Serve with hot boil rice. BON APPÉTIT.
Nutrition Facts : Calories 384.8, Fat 25.6, SaturatedFat 14.6, Cholesterol 92.8, Sodium 1393.6, Carbohydrate 6, Fiber 0.9, Sugar 2.4, Protein 33.5
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