Tomkhakaipoint2 Recipes

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TOM KHA GAI



Tom Kha Gai image

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

2 teaspoons oil
1 1/2 tablespoon Thai red curry paste (can also be found in Asian markets)
3 cups strong chicken stock
3 cups unsweetened coconut milk
1 large lemongrass stalk (trimmed and cut into 2-inch pieces)
6 thin slices fresh galangal or ginger
2 Thai chilies (seeded cut in thin slices (use less if you prefer it less spicy))
3 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 lb chicken breast (cut into thin strips)
1 cup white button mushrooms (sliced thinly)
1/4 cup fresh basil leaves (preferably Thai basil if you have it, thinly sliced)
Cilantro or basil leaves for garnishing

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



Tom Kha Gai Thai Soup image

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

10 leaf (blank)s kaffir lime leaves
4 cups chicken broth, or more to taste
2 (14 ounce) cans coconut milk
3 peppers Thai chiles, chopped
1 (1 inch) piece galangal, thinly sliced
1 (1 inch) piece fresh ginger, sliced
3 (5 ounce) skinless, boneless chicken breasts, thinly sliced
1 stalk lemon grass, chopped
2 (6 ounce) cans whole straw mushrooms, drained
2 tablespoons fish sauce
2 tablespoons white sugar
3 tablespoons Key lime juice
1 bunch fresh cilantro, chopped

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 GAI



Tom Kha Gai image

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

4 cups (1 L) chicken stock
1 stalk lemongrass
4 kaffir lime leaves, fresh or dried (see note)
1 - 2 red chilies, cut into chunks
2 cloves garlic, crushed
1 3-inch (8 cm) piece ginger, cut into 4 pieces
1 lb(s) (500 g) boneless, skinless chicken breast, sliced ¼-inch (6 mm) thick
1 14-oz (398 mL) can coconut milk
1 cup (250 mL) oyster mushrooms, torn (see note)
¼ cup (60 mL) lime juice
2 Tbsp (30 mL) fish sauce
1 ½ tsp (7.5 mL) brown sugar
cilantro
chili oil
lime wedges

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 KHA KAI POINT 2



Tom Kha Kai Point 2 image

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

1 quart thai ginger infused broth
1/2 cup red pepper, cut in matchsticks
1/2 cup mushroom, sliced thinly
1/2 cup green onion, cut diagonally
1/4 teaspoon ground kaffir lime leaf
1/4 teaspoon ground galangal
1/4 teaspoon dried lemon grass
1 tablespoon lime juice
2 tablespoons cilantro, chopped
1 chicken breast, cut in strips
1 (14 ounce) can light coconut milk

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.

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