Best Thai Chicken And Coconut Soup Tom Kha Kai Recipes

Thai Chicken and Coconut Soup (Tom Kha Kai) image

Provided by Terese

Categories Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 liter chicken stock
4 kaffir lime leaves
2 stalks lemongrass, chopped and bruised
5 slices ginger or 5 slices galangal, thick
3 hot green chili peppers, halved and seeds removed
1 bunch coriander, stems and roots finely chopped,leaves reserved
350 g chicken breasts, cut into thin broad slices
400 ml thick coconut milk
3 tablespoons lime juice
1 tablespoon palm sugar
2 tablespoons fish sauce
coriander leaves (to garnish)

Steps:

Pour the chicken stock into a wok over a high heat.
Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
Add coconut milk and simmer gently for 3 minutes.
Add the chicken and stir for 30 seconds until chicken is just cooked.
Stir through the lime juice, sugar and fish sauce.
Serve immediately sprinkled with coriander leaves.

KAI TOM KHA - THAI CHICKEN AND COCONUT SOUP image

Number Of Ingredients 11

6 garlic cloves, chopped
2 Tablespoons chopped cilantro stems
2 stalks lemon grass (bottom 6-8 inches only), finely sliced
3 shallots, sliced
4 Tablespoons peeled and chopped ginger root (galangal, preferably, if you can get it)
1/2 teaspoon white pepper
2 13.5-ounce cans coconut milk (I like the Chaokoh brand)
3/4 pound skinless, boned chicken breasts, sliced into strips
5 Tablespoons fish sauce (Nam Pla or Vietnamese Nuoc Mam)
5 Tablespoons lime juice
Garnish: 5 red chilies (the little fiery Tabasco-types); 7 Kaffir lime leaves, shredded--or 1/2 teaspoon grated lime zest; and 2 Tablespoons finely chopped cilantro leaves

Steps:

Put the garlic, cilantro, lemon grass, shallots, ginger, and pepper in a blender and process it into as much of a paste as you can. Open the cans of coconut milk and carefully spoon off the top half of thick milk into a large saucepan (leaving the thin milk behind). Bring this thick milk to a boil, then add the spice paste and stir over high heat for about 5 minutes. Add the chicken strips and continue stirring for a couple minutes, until the chicken is no longer pink. Add the rest of the coconut milk (the thin part on the bottom), bring to a boil, then reduce heat and simmer for a minute or two. When ready to serve, stir in the lime juice and fish sauce and reheat. Ladle into bowls and garnish with chilies, finely shredded Kaffir lime leaves (or zest), and cilantro.