Best Chicken In Coconut Milk Soup Tom Kha Gai Recipes

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

Ingredients

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

COCONUT MILK SOUP WITH CHICKEN (GAI DOM KHA)

Coconut Milk Soup with Chicken (Gai Dom Kha) image

Provided by Marian Burros

Categories weekday, soups and stews, appetizer

Time 42m

Yield 6 servings, as part of Thai meal

Number Of Ingredients 13

Ingredients

2 stalks lemon grass
3 tablespoons sliced Siamese ginger
4 cloves garlic, cut up
3 peppercorns
7 coriander roots, cut up
23 shallots
4 cups medium-thick coconut milk (see recipe)
1 pound sliced white meat chicken
5 red chiles, seeded and finely minced (prik khee nu)
4 tablespoons fish sauce (nam pla)
4 tablespoons lime juice
5 makrut lime leaves, finely shredded
3 sprigs coriander, chopped

Steps:

Wash and trim root ends of lemon grass. Peel off tough layers and slice bottom 6 inches thinly. Discard rest of the lemon grass. Chop one tablespoon.
With a food processor running add chopped lemon grass, 1 tablespoon sliced ginger, the garlic, peppercorns and coriander roots and shallots and process to rough paste.
Bring 1 cup of the coconut milk to a boil and add lemon grass mixture. Keep stirring, reduce heat and add chicken, the remaining coconut milk and the remaining ginger and lemon grass. Return mixture to a boil. Reduce heat and simmer until chicken is tender, about 3 minutes longer.
Add chilies, fish sauce and lime juice to soup.
Decorate with lime leaves and coriander sprigs and serve.

Nutrition Facts : @context http, Calories 681, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 45 grams, Fiber 11 grams, Protein 25 grams, SaturatedFat 32 grams, Sodium 1049 milligrams, Sugar 21 grams, TransFat 0 grams