Spicy Tom Kha Noodle Recipes

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AUTHENTIC TOM KHA GAI



Authentic Tom Kha Gai image

Provided by Seonkyoung

Time 20m

Yield 4

Number Of Ingredients 15

2 cups chicken broth
1 large or 2 small lemongrass, pounded
2 oz galangal, pounded
2 medium or 4 small shallots, diced
2 tsp palm sugar
2 tbsp fish sauce
1 can (13.5 oz) coconut milk
1 large tomato
5 oz mushrooms (I like oyster or beech mushrooms but you can use your favorite mushrooms)
2 to 3 kaffir lime leaves, removed stems
1 to 3 Thai chilies, pounded
10 oz chicken, sliced into bite size (approximately 1 chicken breast or 2 chicken thighs)
2 green onions, chopped
Handful cilantro, chopped
1/4 to 1/3 cup freshly squeezed lime juice (approximately 2 to 3 limes)

Steps:

  • Pour chicken broth into a wok or medium size pot. Add lemongrass, galangal and shallot. Bring it to boil over medium high heat, then add palm sugar, fish sauce, coconut milk, tomatoes, mushrooms, lime leaves, Thai chilies and chicken. Stir gently and bring it to a light simmer, then reduce heat to medium and gently simmer for 6 minutes or until chicken is fully cooked.
  • Add green onion and cilantro. Turn off heat. Lastly, add lime juice. 1/4 cup if you like more creamier soup and 1/3 cup if you want more tangy flavor in your soup. Stir gently one last time and serve with warm cooked jasmine rice! Enjoy!

Nutrition Facts : Calories 387 calories, Sugar 5.4 g, Sodium 1643.1 mg, Fat 22.7 g, SaturatedFat 18.5 g, TransFat 0 g, Carbohydrate 13.2 g, Fiber 1.3 g, Protein 21 g, Cholesterol 54.2 mg

SPICY TOM KHA NOODLE



Spicy Tom Kha Noodle image

A delicious rice noodle dish made with coconut milk. You can make this with prawns or chicken, and adjust the spiciness to suit. This is quick and easy to prepare, and it's accessible enough that you can find most of the ingredients at the local grocery.

Provided by hollyberry

Categories     < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 17

2 teaspoons olive oil
1 tablespoon minced garlic
2 green onions, sliced
1/2 cup mushroom, sliced
1 tablespoon fish sauce
1 cup prawns or 1 cup chicken
1/2 yellow bell pepper, diced
1 medium tomatoes, diced
2 -4 Thai red chili peppers
1 teaspoon brown sugar
1 teaspoon salt
1/3 teaspoon cumin
1 teaspoon lemongrass paste
400 ml coconut milk
6 -7 leaves fresh basil, minced
300 g rice noodles
4 kaffir lime leaves (optional)

Steps:

  • Season a medium saucepan with the olive oil. Over medium heat, brown the garlic, green onions and mushrooms.
  • Stir in the fish sauce and prawns OR fish sauce and chicken and sautee until cooked through.
  • Add the yellow bell pepper, tomato, chilies (for the chilies, I just take off the tops and the tails and add the remainder), brown sugar, salt, cumin, and lemongrass paste. Stir in coconut milk and basil.
  • Bring the mixture to a boil, then reduce to a simmer and stir occasionally for about 10 minutes, allowing to reduce.
  • Meanwhile, boil 4 cups of water, add the rice noodles and remove from heat. Let stand for 5 minutes then drain.
  • Dish the noodles into large soup bowls and cover with the soup mixture. Garnish with lime leaves. Serve with sticks and non-metallic spoons.

Nutrition Facts : Calories 1055.4, Fat 49.2, SaturatedFat 39.3, Sodium 2182.1, Carbohydrate 145.7, Fiber 4.9, Sugar 7.3, Protein 12.8

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