Thai Tom Kar Soup With Shrimp Dumplings Recipes

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BEST EVER TOM KHA GAI - THAI COCONUT SOUP



Best Ever Tom Kha Gai - Thai Coconut Soup image

This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. Whole30, paleo, and vegan options offered.

Provided by Cheryl Malik

Categories     Main Course     Side Dish     Soup

Time 1h

Number Of Ingredients 16

1 tablespoon coconut oil
½ of one onion (sliced)
2 cloves garlic (chopped)
½ of one red jalapeno pepper (sliced, or a couple Thai chiles, halved)
3 ¼-inch slices galangal or ginger
1 lemongrass stalk (pounded with the side of a knife and cut into 2-inch long pieces)
2 teaspoons red Thai curry paste
4 cups chicken broth (see Notes if vegan or on Whole30)
4 cups canned coconut cream or coconut milk (see Notes)
2 medium chicken breasts (cut into bite-sized pieces, see Notes for vegan/vegetarian or to use shrimp)
8 ounces white mushroom caps (sliced)
1-2 tablespoons coconut sugar (if on Whole30, see Notes)
1 ½ - 2 tablespoons fish sauce (plus more to taste, see Notes if on Whole30 or vegan)
2-3 tablespoons fresh lime juice
2-3 green onions (sliced thin)
fresh cilantro (chopped, for garnish)

Steps:

  • In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
  • Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
  • Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

Nutrition Facts : Calories 682 kcal, Carbohydrate 18 g, Protein 27 g, Fat 60 g, SaturatedFat 52 g, Cholesterol 48 mg, Sodium 1266 mg, Fiber 5 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 4 g

THAI SHRIMP SOUP



Thai Shrimp Soup image

This tasty soup comes together in minutes, and it's a crowd pleaser. The ingredients are available in my little Maine grocery store, too. -Jessie Grearson-Sapat, Falmouth, Maine

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 19

1 medium onion, chopped
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1 cup water
1 tablespoon brown sugar
1 tablespoon minced fresh gingerroot
1 tablespoon fish sauce or soy sauce
1 tablespoon red curry paste
1 lemongrass stalk
1 pound uncooked large shrimp, peeled and deveined
1-1/2 cups frozen shelled edamame
1 can (13.66 ounces) light coconut milk
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
1/2 cup bamboo shoots
1/4 cup fresh basil leaves, julienned
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1 teaspoon curry powder

Steps:

  • In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.

Nutrition Facts : Calories 163 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 505mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

THAI COCONUT SOUP WITH SHRIMP (TOM KHA GOONG)



Thai Coconut Soup with Shrimp (Tom Kha Goong) image

Thai Coconut Soup with Shrimp ( Tom Kha Soup) -Making Thai soup at home is actually really easy! All the classic flavors that make Thai soup so delicious like coconut milk, lemongrass and ginger in an easy to make (and quick) recipe. You should be able to find all the ingredients at your local grocery store.

Provided by Susan | SimpleHealthyKitchen.com

Categories     Main     Soup

Time 30m

Number Of Ingredients 13

3 cups chicken (or vegetable broth, low sodium)
2 Tbsp fresh grated ginger
1 stalk lemongrass (cut in half lengthwise (or 1 Tbsp lemongrass paste))
1-2 tsp red curry paste (according to taste)
2 Tbsp fish sauce * (or sub 1 Tbsp worcestershire sauce + 1 Tbsp low-sodium soy sauce)
1 can (15oz. light coconut milk)
1 cup shitake mushrooms (sliced)
1 cup red bell pepper (cut into strips (or diced))
10-12 medium shrimp (approx.. ½ lb. peeled and deveined)
1-2 Tbsp lime juice (according to taste)
1 cup fresh cilantro (chopped)
Jasmine rice (cooked (optional))
sriracha sauce (optional- to taste)

Steps:

  • In a large pot or Dutch oven add broth, ginger, lemongrass, curry paste and fish sauce and simmer for about 10 mins.
  • Add coconut milk, mushrooms and red bell peppers. Continue to cook stirring occasionally, until mushrooms are soft (about 5 min.). Add shrimp, continue to cook until shrimp are fully cooked (about 5 min.). Remove from heat, remove lemongrass stalks and stir in lime juice. Stir in cilantro, reserving a small amount for garnish.
  • Can be served as a soup or over jasmine rice for a heartier meal option.
  • * you should be able to find fish sauce at well stocked grocery stores (in the Asian section). If it's not available you can sub 1 Tbsp worcestershire sauce + 1 Tbsp low sodium soy sauce.

TOM KA GAI (COCONUT CHICKEN SOUP)



Tom Ka Gai (Coconut Chicken Soup) image

The quintessential Thai soup.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 11

¾ pound boneless, skinless chicken meat
3 tablespoons vegetable oil
2 (14 ounce) cans coconut milk
2 cups water
2 tablespoons minced fresh ginger root
4 tablespoons fish sauce
¼ cup fresh lime juice
¼ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro

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.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 5.5 g, Cholesterol 38 mg, Fat 41.1 g, Fiber 1.7 g, Protein 14.8 g, SaturatedFat 27.4 g, Sodium 786.9 mg, Sugar 0.6 g

EASY THAI SHRIMP SOUP



Easy Thai Shrimp Soup image

Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 13

1 cup uncooked basmati rice
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 tablespoon freshly grated ginger
2 tablespoon red curry paste
1 (12-ounce) can unsweetened coconut milk
3 cups vegetable stock
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Steps:

  • In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.

THE BEST THAI TOM KHA SOUP RECIPE



The Best Thai Tom Kha Soup Recipe image

Tom Kha Gai - Thai chicken coconut soup aromatic of lemongrass, lime kaffir leaves and galangal, gives you a refreshing aftertaste with a creamy taste from coconut.

Provided by natty's pantry

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 11

4 cups coconut milk
1 cup chicken stock
¼ cup finely chopped cilantro
1 stalk lemongrass, tough outer parts removed, thinly sliced
1 (2 inch) piece galangal, thinly sliced
2 fresh Thai chile peppers, minced
6 kaffir lime leaves, thinly sliced
2 pounds boneless chicken thighs, cut against the grain into bite-sized pieces
½ head cabbage, thinly sliced
5 limes, juiced
¾ teaspoon fish sauce

Steps:

  • Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
  • Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 13 g, Cholesterol 69 mg, Fat 36.2 g, Fiber 3.2 g, Protein 23 g, SaturatedFat 27.5 g, Sodium 243.8 mg, Sugar 2.8 g

TOM KHA (COCONUT SOUP) WITH SHRIMP



Tom Kha (Coconut Soup) With Shrimp image

The get-everything-at-the-grocery-store version. This version tastes more authentic, but takes more work and time than my other "get-everything-at-the-grocery-store version"

Provided by Erin K. Brown

Categories     One Dish Meal

Time 1h10m

Yield 12 cups, 10-12 serving(s)

Number Of Ingredients 13

1 teaspoon vegetable oil
4 stalks fresh lemongrass, chopped
3 large shallots, chopped
8 sprigs fresh cilantro, chopped coarse
3 tablespoons fish sauce
32 ounces chicken broth
2 (14 ounce) cans coconut milk
1 tablespoon sugar
1 -2 cup sliced mushrooms
50 -60 raw shrimp (thawed)
3 tablespoons lime juice
2 teaspoons Thai red curry paste
jasmine rice, 3/4 cup per person

Steps:

  • Cook as much Jasmine rice as needed.
  • Heat oil in large saucepan over medium heat until just shimmering.
  • Add lemon grass, shallots, cilantro and 1 tbsp fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not be brown).
  • Stir in chicken broth and 1 can of coconut milk; bring to simmer over high heat. Cover, reduce heat to low and simmer until flavors have blended, 10 minutes.
  • Pour broth through fine mesh strainer and discard solids in strainer.
  • Rinse saucepan and return broth mixture to pan. Return pan to medium-high heat.
  • Stir remaining can coconut milk, curry paste*, and sugar into broth mixture and bring to simmer.
  • Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.
  • Add shrimp.
  • Serve with desired amount of Jasmine rice.
  • *This works very well and can be kept in the pantry until opened (http://ecx.images-amazon.com/images/I/51CJCBJES1L._SS500_.jpg).

Nutrition Facts : Calories 350.9, Fat 14.9, SaturatedFat 13.1, Cholesterol 37.8, Sodium 924.2, Carbohydrate 47.9, Fiber 0.3, Sugar 44.6, Protein 7.7

THAI TOM KAR SOUP WITH SHRIMP DUMPLINGS



Thai Tom Kar Soup With Shrimp Dumplings image

This delicious, spicy-yet-fragrant, Thai-style coconut milk soup is flavored with Tom Yam paste, ginger, lemon grass, lime and a hint of chilli, and served with shrimp 'pot-sticker' dumplings. Tom Yam paste is available from most supermarkets - the better the quality, the better the soup will be. I prefer to pan-fry the dumplings as directed below, but if you wish, you can steam the dumplings in an oiled double boiler or a bamboo steamer basket for 8 - 10 minutes. Note: Please do not confuse the shallots in this recipe with green onions or scallions.

Provided by Daydream

Categories     Lunch/Snacks

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 16

1 (14 ounce) can coconut cream
1 (14 ounce) can coconut milk
3/4 cup water
2 tablespoons tom yam paste
2 shallots, finely sliced
2 teaspoons grated palm sugar (or dark brown sugar)
1 tablespoon finely chopped ginger
1 red chile, sliced finely and seeded if desired
1 stalk lemongrass, finely sliced
8 kaffir lime leaves or 1 lime, finely grated zest of
3/4 cup halved button mushroom
1 (6 ounce) zucchini, quartered lengthwise, then sliced crossways
12 -15 shrimp dumplings, depending on number of servings (from freezer of Asian foodstores)
2 tablespoons peanut oil
1 cup boiling water
fresh cilantro stem

Steps:

  • Place the coconut cream, coconut milk and water into a heavy-based pan. Stir in the tom yam paste, shallots, palm sugar, ginger, chilli, lemongrass, kaffir lime leaves (or lime zest) and mushrooms. Bring gently to the boil, then reduce heat and allow to simmer for 10 minutes.
  • A few minutes before the end of cooking time, add the sliced zucchini - it should be crisp-tender when the soup is served.
  • Meanwhile, heat a heavy-based non-stick skillet and when hot, add the peanut oil. Add the dumplings, pleated edge up, in a single layer, crowding them into the skillet. Cook until they are lightly brown on the bottoms. Pour in the boiling water, cover tightly, and cook vigorously for 2 minutes. Reduce heat to a simmer and continue to cook for another 8-10 minutes or until most of the water has evaporated. Uncover the pan and continue cooking until all of the moisture has evaporated, the skillet is sizzling again and the dumplings are golden brown and crisp on the bottoms.
  • Ladle soup into bowls and add dumplings and garnish with cilantro sprigs.

Nutrition Facts : Calories 953.8, Fat 86.2, SaturatedFat 66.4, Sodium 222.9, Carbohydrate 45.1, Fiber 10.8, Sugar 28.3, Protein 14

THAI HOT AND SOUR SHRIMP SOUP



Thai Hot and Sour Shrimp Soup image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 15

1 pound medium shrimp, shelled and deveined, butterflied, shells reserved
1/4 cup lime juice
4 teaspoons Thai fish sauce
1/4 cup minced fresh green chilies
2 tablespoons very finely-minced lemongrass, from tender inner part of stalk, plus 2 tablespoons thinly-sliced
2 teaspoons vegetable oil
4 cups chicken stock
2 tablespoons crumbled dried Kefir lime leaves (available in Asian markets or specialty food stores)
2 tablespoons finely-minced fresh coriander roots and stems
2 thick slices galanga root (available in Asian markets or specialty food stores)
2 medium shallots, coarsely chopped
2 teaspoons dried tamarind pulp (available in Asian markets or specialty food stores)
1/2 cup straw mushrooms, rinsed
2 heaping tablespoons fresh coriander leaves
2 teaspoons minced scallion

Steps:

  • In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the finely-minced lemongrass. Mix well and let marinate while you prepare the soup.
  • In a large saucepan heat oil over high heat. Add shrimp shells and cook, stirring occasionally, 5 minutes, or until shells have begun to brown. Add chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced lemongrass, kefir lime leaves, coriander roots and stems, galanga root, shallots and tamarind pulp; bring to a boil. Reduce heat to simmering, cover and cook 30 minutes.
  • Into a clean saucepan strain soup through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Heat over medium-high heat and add remaining 2 tablespoons lime juice. remaining 2 teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining teaspoon minced lemongrass, straw mushrooms, coriander leaves, and scallions; stir well. To serve, add shrimp in their marinade and cook 30 seconds or until shrimp turn pink and are cooked through.

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