Best Thai Tom Kha Soup Recipes

THE BEST THAI TOM KHA SOUP RECIPE

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.

TOM KHA KAI - THAI COCONUT/CHICKEN SOUP

Steps:

• 1. Cut lower portion of lemon grass into 1 inch lengths and crush. Tear kaffir lime leaves in half. Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
• 2. Add the chicken, fish sauce and sugar. Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
• 3. Heat just to boiling, add chili paste and lime juice, stir until blended. Garnish with cilantro leaves and crushed chili peppers.
• 4. NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen. I've also used minced lemon grass in a tube from the produce section. Powdered galangal is available, too. Fresh is better, of course!

TOM KHA GAI THAI SOUP

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.

THAI COCONUT CHICKEN SOUP (TOM KHA GAI)

Steps:

• Bring chicken stock or water to the boil, add galangal, lemon grass, kafir lime leaves, coriander stalks and boil for 5 minutes until fragrant.
• Add chicken breast to the soup, boil for another 5 minutes until cooked.
• Add a pinch of sugar, coconut milk, chillis, cherry tomatoes and mushroom. Bring the soup to the boil again.
• Take off the heat. Season with lime juice and fish sauce. Add coriander leaves and spring onions.

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.

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.

THAI COCONUT SOUP (TOM KHA GAI)

Steps:

• Dice one green onion and set aside for garnish. Place remaining whole green onions in a soup pot. Chop 1/2 of the cilantro for garnish; add remaining cilantro stems to the soup pot.
• Add water, chicken breast and thigh meat, and ginger to the pot with green onions and cilantro; bring to a boil. Reduce heat and simmer for 15 minutes. Remove chicken and set aside. Remove and discard green onions, cilantro, and ginger.
• Add tom yum paste along with straw mushrooms and bamboo shoots, liquid and all. Return to a boil.
• Add chicken back to the pot along with coconut cream and fish sauce. Simmer until chicken is cooked through, about 5 minutes.

THAI COCONUT SOUP (TOM KHA KAI)

Steps:

• Dice the chicken into bite size cubes. Marinade with oyster sauce. Leave in refrigerator for 30 minutes.
• Slice the ginger up into really thin strips.
• Remove the outer leaves from the lemon grass until you get to the soft bit in the center. Now take a rolling pin or something heavy and batter the lemongrass.
• Place the water in a pot and start to heat, while the water is heating, juice your lime. When the water is getting hot, put the lime juice, lemongrass, galangal and fish sauce inches And bring to the boil.
• Once it starts to boil add the chicken and coconut milk, stir and bring it back to boil.
• Once boiling, reduce the heat and simmer for about 2 minutes or until the chicken is cooked through. Keep stirring whilst doing this to avoid a skin forming.
• Serve the Tom Kha Gai when ready and garnish with the coriander and eat with rice.

THAI COCONUT GINGER SOUP OR TOM KHA GAI

Steps:

• Combine coconut milk, water, lemongrass, fish sauce, lime juice, ginger and sugar in a large pot and bring to a boil, reduce heat and simmer 15 minutes.
• Add chile paste, stock, mushrooms and chicken, simmer for 10 minutes.
• Remove lemongrass and ginger before serving and garnish with cilantro.

THAI TOM KHA SOUP

Steps:

• In 4qt or larger, heavy-bottomed pot, begin heating chicken broth and coconut milk on low-medium heat.
• Add the other ingredients for the broth, down through the brown sugar, as you prepare them.
• Bring broth to a slow simmer; never allow it to reach a rolling boil, and do not cover it at any time during cooking.
• When broth is simmering, begin adding remaining ingredients starting with the chicken, as you prepare them in the order listed, stirring regularly.
• Make sure the chicken is fully cooked by the time you add the cilantro--if you cube the chicken finely enough and use a normal length of time preparing the vegetables, this should not be an issue, but allow it to simmer a few extra minutes if necessary before adding the cilantro.
• About a minute after adding the cilantro, taste the soup and add some additional lime juice as desired to punch up the flavor (maybe 1-2 T--don't overdo it!).
• Serve immediately.

INSTANT POT® KETO THAI CHICKEN SOUP (TOM KHA GAI)

Steps:

• Combine chicken, chicken broth, water, coconut cream, garlic chile paste, coconut aminos, lime juice, salt, ginger, and basil in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth function according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve soup in bowls and sprinkle with fresh cilantro.

THAI CHICKEN AND COCONUT SOUP (TOM KHA KAI)

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.

EASY TOM KHA THAI COCONUT SOUP

Steps:

• To velvet chicken: Lightly beat egg white and combine with cornstarch. Toss the chicken strips or cubes in this mixture, then cover and refrigerate for 30 minutes.
• Heat the water and oil in a pot or a wok, until it's hot enough that a piece of chicken floats to the top when you put it inches Put the chicken in, in shifts if you have to to keep it from crowding, and cook until it's white, about 30 seconds. If you're not using the chicken straight away, refrigerate it until you do.
• To prepare the soup: Heat coconut milk and chicken broth to boiling.
• Turn down heat, add fish sauce, chili sauce, ginger, lemon and lime juices, and lemon zest, chicken, and mushrooms and simmer for a couple minutes.
• Add chopped green onions and chopped cilantro and serve.

KAI TOM KHA - THAI CHICKEN AND COCONUT SOUP

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.

TOM KHA GAI (THAI CHICKEN SOUP WITH COCONUT MILK)

Steps:

• Heat the stock. Score the lime leaves to help release their flavor. Cut the lemongrass into eight 2-inch pieces (crush with a pot to release their flavor). Slice the galangal (or ginger) into thin strips. Half the chili peppers (crush to release flavor). Add all above ingredients along with fish sauce and juice of one lime to the stock. Bring to a boil. Let boil for 5 minutes. Use a slotted spoon to remove the lemongrass pieces, lime leaves, galangal, and peppers, as these are for flavor and not for eating (unless you really want to!) They can be left in the stock if you are cautious to avoid them when dining. Slice the chicken into thin, 2 inch long strips. Add to stock along with coconut milk and mushrooms. Bring back to a boil, then lower to a simmer. Simmer until chicken is thoroughly cooked. Serve with Cilantro.

THAI CHICKEN COCONUT SOUP (TOM KHA GAI)

Steps:

• In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.