THAI COCONUT CHICKEN SOUP (TOM KHA GAI)
This is a common creamy coconut soup in Thailand.
Provided by SapphireKT
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Bring chicken stock or water to the boil, add galangal, lemon grass, kafir lime leaves, coriander stalks and boil for 5 minutes until fragrant.
- Add chicken breast to the soup, boil for another 5 minutes until cooked.
- Add a pinch of sugar, coconut milk, chillis, cherry tomatoes and mushroom. Bring the soup to the boil again.
- Take off the heat. Season with lime juice and fish sauce. Add coriander leaves and spring onions.
THAI COCONUT CHICKEN SOUP (TOM KHA GAI)
This is a version of the famous Thai soup created by a close friend of mine in London. I haven't found any place that serves a better soup than this!
Provided by SeanS
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Gently simmer all but last 5 ingredients for 30 minutes.
- Add chicken and mushrooms and simmer for another 5 minutes.
- Add noodles, bok choi, cilantro.
- Let stand 5 minutes.
Nutrition Facts : Calories 478.3, Fat 28.7, SaturatedFat 19.2, Cholesterol 51.8, Sodium 1930.9, Carbohydrate 29.5, Fiber 7.7, Sugar 17.3, Protein 32.4
THAI COCONUT SOUP (TOM KHA GAI)
A rich coconut broth seasoned with fresh cilantro and ginger surrounds chicken, straw mushrooms, and sliced bamboo in this tasty version of Thai tom kha soup.
Provided by O Scyllarus
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Dice one green onion and set aside for garnish. Place remaining whole green onions in a soup pot. Chop 1/2 of the cilantro for garnish; add remaining cilantro stems to the soup pot.
- Add water, chicken breast and thigh meat, and ginger to the pot with green onions and cilantro; bring to a boil. Reduce heat and simmer for 15 minutes. Remove chicken and set aside. Remove and discard green onions, cilantro, and ginger.
- Add tom yum paste along with straw mushrooms and bamboo shoots, liquid and all. Return to a boil.
- Add chicken back to the pot along with coconut cream and fish sauce. Simmer until chicken is cooked through, about 5 minutes.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 10.4 g, Cholesterol 42.3 mg, Fat 28.5 g, Fiber 4.2 g, Protein 20 g, SaturatedFat 22.8 g, Sodium 349.4 mg, Sugar 1 g
THAI COCONUT GINGER SOUP OR TOM KHA GAI
A spicy rich soup that becomes an addiction! This recipe is a modification found on a can of "Thai Kitchen" brand coconut milk. Ingredients can be found in the Asian section of most super markets. Coconut milk can be found near other canned milk.
Provided by Accidental Chef
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine coconut milk, water, lemongrass, fish sauce, lime juice, ginger and sugar in a large pot and bring to a boil, reduce heat and simmer 15 minutes.
- Add chile paste, stock, mushrooms and chicken, simmer for 10 minutes.
- Remove lemongrass and ginger before serving and garnish with cilantro.
Nutrition Facts : Calories 656.9, Fat 31.9, SaturatedFat 20.2, Cholesterol 67.4, Sodium 2800.9, Carbohydrate 70.2, Fiber 3, Sugar 59.7, Protein 25.6
TOM KHA GAI (THAI CHICKEN SOUP WITH COCONUT MILK)
Steps:
- Heat the stock. Score the lime leaves to help release their flavor. Cut the lemongrass into eight 2-inch pieces (crush with a pot to release their flavor). Slice the galangal (or ginger) into thin strips. Half the chili peppers (crush to release flavor). Add all above ingredients along with fish sauce and juice of one lime to the stock. Bring to a boil. Let boil for 5 minutes. Use a slotted spoon to remove the lemongrass pieces, lime leaves, galangal, and peppers, as these are for flavor and not for eating (unless you really want to!) They can be left in the stock if you are cautious to avoid them when dining. Slice the chicken into thin, 2 inch long strips. Add to stock along with coconut milk and mushrooms. Bring back to a boil, then lower to a simmer. Simmer until chicken is thoroughly cooked. Serve with Cilantro.
THAI CHICKEN COCONUT SOUP (TOM KHA GAI)
Steps:
- In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
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