Thai Chicken Soup With Coconut Tom Ka Recipes

TOM KA GAI (COCONUT CHICKEN SOUP)

Steps:

• Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
• In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
• Sprinkle with scallions and fresh cilantro and serve steaming hot.

THAI CHICKEN SOUP WITH COCONUT (TOM KHA KAI)

Steps:

• Bring stock, ginger, lemongrass & lime zest to a boil. Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through.
• Combine chili paste, lemon juice, fish sauce and brown sugar. Stir to dissolve sugar. Add to soup w/ mushroom slices & diced chilis. Simmer until mushrooms are soft.
• Serve after removing ginger chunks & lemongrass pieces.

TOM KA KAI (THAI COCONUT CHICKEN SOUP)

Steps:

• In the bottom of a large soup pot, heat the oil over high heat until very hot but not smoking. I often make this is a wok on the stove.
• Salt the chicken and add to oil, tossing to brown all the pieces. Cook about 3 minutes or until outside is browned, but not necessarily cooked all the way through.
• Add mushrooms and toss. Allow to cook until some of the moisture is cooked out and the mushrooms are soft. Turn down heat to medium-low.
• To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. You can use a food processor for this, or just mince it by hand. The woody upper portion of the stalk will be removed later, so don't chop it up, simply score it by making a few superficial cuts in it to allow it to flavor the soup.
• Add the whites of the onions, reserving the greens. Add the minced lower portion of the lemongrass, grated galangal, and chilies. Toss until just warmed through.
• Add the lemongrass stalk, lime leaves, chicken stock, coconut milk, lime juice, fish sauce, brown sugar and remaining onions, reserving just a few for garnish. Simmer over low heat for 15 minutes to allow flavors to blend well.
• Taste test and adjust flavors as follows:.
• Not salty enough - add more fish sauce.
• Too sour - add a little more brown sugar.
• Too spicy - add more coconut milk.
• Not spicy enough - add more chilies.
• Ladle into 4 soup bowls and garnish with remaining onion greens, cilantro, and basil.
• Variations:.
• Add more vegetables such as some sliced red bell peppers with the mushrooms.
• Serve over wide rice noodles for a main dish serving.
• Make vegetarian by increasing mushrooms in place of chicken and substituting vegetable stock.

THAI CHICKEN SOUP WITH COCONUT (TOM KA )

Steps:

• Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice.
• Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
• Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
• Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or together with a Thai meal.
• This quantity serves 4 with other food, but is probably only enough for two if eaten separately.

THAI COCONUT CHICKEN SOUP (TOM KHA GAI)

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.

TOM KHA KAI (CHICKEN COCONUT SOUP)

Steps:

• Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large sauce pan and heat to boiling.
• Add chicken, fish sauce, and sugar.
• Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk.
• Heat just to boiling and turn off the heat.
• Place the lime juice and chilli paste in a serving bowl and pour the soup over them.
• Garnish with coriander leaves and crushed chillies.