Best Tom Kha Gai Recipes

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TOM KHA GAI



Tom Kha Gai image

An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste.

Provided by Darcy Loo

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

Time 45m

Yield 6

Number Of Ingredients 14

3 cups chicken broth
1 (14 ounce) can coconut milk
¼ cup sweet red chile sauce
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons brown sugar
1 (1 1/2 inch) piece fresh ginger, sliced
10 kaffir lime leaves, torn and bruised
1 ½ pounds skinless, boneless chicken breast halves - cut into strips
1 (15 ounce) can straw mushrooms
1 cup coarsely chopped onion
1 zucchini, sliced
1 lemongrass stalk, chopped
1 bunch fresh basil, chopped

Steps:

  • Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
  • Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

Nutrition Facts : Calories 330.1 calories, Carbohydrate 20.8 g, Cholesterol 61 mg, Fat 17 g, Fiber 4 g, Protein 26.7 g, SaturatedFat 13.1 g, Sodium 1317.8 mg, Sugar 11.6 g

TOM KHA GAI (CHICKEN COCONUT SOUP)



Tom Kha Gai (Chicken Coconut Soup) image

This silky, aromatic soup is a complete meal in a bowl.

Categories     Soup/Stew     Chicken     Mushroom     Dinner     Lunch     Coconut     Lemongrass     Simmer     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

2 stalks fresh lemongrass, tough outer layers removed
1 1" piece ginger, peeled
10 makrut lime leaves, or use 1 tablespoon lime zest and 1/4 cup lime juice
6 cups low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces
8 ounces shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
1 13.5-ounce can coconut milk
2 tablespoons fish sauce
1 teaspoon sugar
Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)
Cilantro leaves with tender stems
Lime wedges

Steps:

  • Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4" pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8-10 minutes. Strain broth into clean saucepan; discard solids.
  • Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20-25 minutes. Mix in coconut milk, fish sauce, and sugar.
  • Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.

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

THAI COCONUT CHICKEN SOUP (TOM KHA GAI)



Thai coconut chicken soup (Tom Kha Gai) image

This is a common creamy coconut soup in Thailand.

Provided by SapphireKT

Time 30m

Yield Serves 2

Number Of Ingredients 0

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)



Thai Coconut Chicken Soup (Tom Kha Gai) image

This is a version of the famous Thai soup created by a close friend of mine in London. I haven't found any place that serves a better soup than this!

Provided by SeanS

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

3 cups chicken stock (preferably low sodium)
1 can coconut milk
1 stalk lemongrass, lightly crushed
4 fresh lime leaves (use 2 Tbl lime juice as substitute)
1 tablespoon shrimp paste
3 small Thai red chili peppers, thinly sliced (remove seeds for less spice)
1 inch ginger, sliced
3 tablespoons fish sauce (or more to taste)
1 tablespoon soy sauce
1/2 tablespoon palm vinegar (or white vinegar)
1/2 drop bergamot oil (this really does make the soup)
2 boneless chicken breasts, thinly sliced
8 ounces mushrooms, thinly sliced
1 bunch cilantro, roughly chopped
2 small bok choy or 2 small other greens
1 package bean thread noodles (clear, thin)

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.

Nutrition Facts : Calories 478.3, Fat 28.7, SaturatedFat 19.2, Cholesterol 51.8, Sodium 1930.9, Carbohydrate 29.5, Fiber 7.7, Sugar 17.3, Protein 32.4

TURKEY TOM KHA GAI



Turkey Tom Kha Gai image

One of the great blessings, and curses, of Thanksgiving is leftover turkey. That's where this spicy Thai coconut soup recipe comes in. This is my take on Tom Kha Gai, and as usual I make no claim as to its authenticity. I do know it tastes amazing and will make you forget you even roasted a turkey. Garnish with chili oil, cilantro leaves, and lime wedges.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 15

6 cups turkey broth
2 stalks lemongrass, bruised and sliced
1 (3 inch) piece fresh ginger, sliced
2 tablespoons chopped fresh cilantro stems
2 kaffir lime leaves, sliced, or more to taste
½ teaspoon red pepper flakes, or more to taste
1 pound cooked turkey, cut into small cubes
1 cup clamshell mushrooms, separated
2 tablespoons fish sauce
2 teaspoons palm sugar
1 (13 ounce) can coconut milk
¼ cup lime juice
¼ cup green onions, chopped
2 tablespoons chopped fresh cilantro leaves
¼ teaspoon chili oil, or more to taste

Steps:

  • Combine turkey broth, lemongrass, ginger, cilantro stems, lime leaves, and red pepper flakes in a pot over medium-high heat. Bring to a simmer, reduce heat to medium-low, and simmer until flavors blend, 20 to 30 minutes.
  • Stain broth mixture through a fine-mesh sieve, discard vegetables, and return broth to the pot.
  • Stir turkey, mushrooms, fish sauce, and palm sugar into broth; simmer until mushrooms are tender and turkey absorbs broth flavor, about 15 minutes.
  • Pour coconut milk, lime juice, green onions, and cilantro leaves into broth. Bring soup to a simmer and drizzle in chili oil.

Nutrition Facts : Calories 441 calories, Carbohydrate 13.1 g, Cholesterol 95.2 mg, Fat 26.7 g, Fiber 1.8 g, Protein 38.6 g, SaturatedFat 19.4 g, Sodium 2353.5 mg, Sugar 5.2 g

THAI COCONUT SOUP (TOM KHA GAI)



Thai Coconut Soup (Tom Kha Gai) image

A rich coconut broth seasoned with fresh cilantro and ginger surrounds chicken, straw mushrooms, and sliced bamboo in this tasty version of Thai tom kha soup.

Provided by O Scyllarus

Time 50m

Yield 12

Number Of Ingredients 11

3 stalks green onions
1 bunch cilantro, divided
4 cups water
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
3 (2 inch) pieces fresh ginger, coarsely chopped
2 (1.06 ounce) packets tom yum soup paste (such as Lobo®)
2 (15 ounce) cans straw mushrooms
2 (15 ounce) cans sliced bamboo shoots
2 (15 ounce) cans unsweetened coconut cream
1 teaspoon fish sauce, or more to taste

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.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 10.4 g, Cholesterol 42.3 mg, Fat 28.5 g, Fiber 4.2 g, Protein 20 g, SaturatedFat 22.8 g, Sodium 349.4 mg, Sugar 1 g

THAI COCONUT GINGER SOUP OR TOM KHA GAI



Thai Coconut Ginger Soup or Tom Kha Gai image

A spicy rich soup that becomes an addiction! This recipe is a modification found on a can of "Thai Kitchen" brand coconut milk. Ingredients can be found in the Asian section of most super markets. Coconut milk can be found near other canned milk.

Provided by Accidental Chef

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 (14 ounce) can coconut milk (not sweetened!)
1/2 cup water
3 stalks lemongrass, cut in thirds and bruised
6 tablespoons fish sauce
1/3 cup fresh lime juice
1 inch piece fresh ginger, sliced
1 tablespoon sugar
2 cups chicken stock
1 tablespoon chili paste
1 (15 ounce) can straw mushrooms, drained
12 ounces boneless chicken, cubed
fresh cilantro

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.

Nutrition Facts : Calories 656.9, Fat 31.9, SaturatedFat 20.2, Cholesterol 67.4, Sodium 2800.9, Carbohydrate 70.2, Fiber 3, Sugar 59.7, Protein 25.6

QUICK AND EASY TOM KHA GAI



Quick and Easy Tom Kha Gai image

This is the very traditional recipe, but I've tweaked the quantities to make it much easier to shop for and work with. From start to finish you can have this done in half an hour or so, and the technique really is beginner-level easy. Unfortunately, if you don't live in an area with a Chinese grocery store, ingredient availability will be a problem. The hardest items to find are usually the kha (also called galangal) and the kaffir lime leaves, but if you can't find them PLEASE don't let that stop you; it's still excellent even without them. Everything else listed here is very easy to find, between the Chinese grocery and regular grocery. This is one of the national dishes of Thailand, and is usually found at Thai restaurants, but this recipe is better than ANY I have ever had in a restaurant. I can't claim any credit though; I'm just passing along a very good recipe. WARNING: this soup is totally addictive!

Provided by lolsuz

Categories     Chicken

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
4 garlic cloves, minced
4 tablespoons red curry paste (Maesri and Thai Kitchen brands are common)
4 kaffir lime leaves
1 small fresh galangal root, sliced into rounds (also known as kha)
1 stalk fresh lemongrass, cut into 3-inch lengths, then cut in half lengthwise
1 (32 ounce) box low-fat chicken broth
1 lb chicken breast, uncooked, thinly sliced (one extra large chicken breast is perfect)
2 -4 tablespoons cornstarch
1 (13 1/2 ounce) can coconut milk (unsweetened)
1 (15 ounce) can straw mushrooms, drained (I prefer broken over whole)
1/4 cup fish sauce (nam pla)
1/8 cup fresh lime juice
fresh cilantro, chopped (to garnish)

Steps:

  • Tips: the lemon grass, lime leaves and kha are best left in large pieces to make them easier to pick out later, as they are tough and inedible. I leave them in all the way till serving and tell my guests to look for them and set them aside as they eat. The RecipeZaar ingredient format makes it hard to enter how much galangal (kha) to use: I use a root-knob about twice the size of the ball of my thumb. I use half of a 4-ounce tin of red curry paste (4 tablespoons) for a pretty spicy-hot soup; you can use 1/4 can for milder heat, but the recipe for Tom Kha Gai on the Maesri tin calls for the whole thing- WOW that must be hot!
  • In a large stock pot, saute the curry paste, garlic, lemon grass, lime leaves and kha in the vegetable oil for two minutes.
  • Stir in chicken broth and bring to a boil.
  • While broth is heating, slice the chicken breast and toss it in cornstarch. The amount of cornstarch doesn't need to be exact; just make sure the slices are evenly coated and shake off any excess.
  • Add chicken to boiling broth, stir gently, and bring back up to a simmer.
  • Stir in mushrooms, coconut milk, fish sauce and lime juice. Bring back up to a simmer, stirring gently a few times, then cut the heat off and you're ready to serve.
  • Garnish with fresh cilantro and serve.

TOM KHA GAI (THAI CHICKEN SOUP WITH COCONUT MILK)



TOM KHA GAI (THAI CHICKEN SOUP WITH COCONUT MILK) image

Categories     Soup/Stew     Chicken     Quick & Easy     Boil

Yield 6 bowls

Number Of Ingredients 11

32 fl. oz. low sodium chicken stock
8 kaffir lime leaves
3 stalks of fresh lemongrass
2 inch cube of galangal or ginger
8 Tbs fish sauce
1 lime
2 chicken breasts
5 small thai chili peppers
8 oz. button mushrooms
10 fl. oz. coconut milk
1 bunch Cilantro

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)



THAI CHICKEN COCONUT SOUP (TOM KHA GAI) image

Categories     Soup/Stew     Chicken

Yield 4 servings

Number Of Ingredients 12

1 can (14 oz.) coconut milk
1 can (14 oz.) reduced-sodium chicken broth
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
1 cup sliced mushrooms
2 tablespoons fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
2 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro

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.

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



Instant Pot® Keto Thai Chicken Soup (Tom Kha Gai) image

This keto Thai chicken soup (Tom Kha Gai) has that perfect combination of Thai flavors: a balance of spicy, salty, sweet, and sour, all made easy with your Instant Pot®.

Provided by Fioa

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

Time 1h5m

Yield 6

Number Of Ingredients 11

4 boneless chicken breasts, diced
2 ½ cups chicken broth
2 ½ cups water
1 (14 ounce) can coconut cream
2 tablespoons Thai garlic chile paste
2 tablespoons coconut aminos
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon finely chopped Thai basil
1 tablespoon fresh cilantro

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.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 9.2 g, Cholesterol 41.5 mg, Fat 25.4 g, Fiber 1.5 g, Protein 17.6 g, SaturatedFat 21.1 g, Sodium 1043.7 mg, Sugar 1.6 g

ANDREW'S TOM KHA GAI



Andrew's Tom Kha Gai image

Inspired from a mix of various recipes and videos found online. Goes great with a bowl of rice!

Provided by Andrew Liu

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

Time 35m

Yield 6

Number Of Ingredients 13

4 cups chicken stock
1 stalk lemongrass, cut into 2-inch pieces
4 ounces galangal, cut into 2-inch pieces
¼ cup chopped fresh cilantro
3 tablespoons sliced green onion
10 kaffir lime leaves
3 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
¼ cup fish sauce
1 tablespoon white sugar
½ teaspoon red pepper flakes
3 (14 ounce) cans coconut milk
1 (8 ounce) package shiitake mushrooms, sliced
1 (8 ounce) package cremini mushrooms, sliced

Steps:

  • Bring chicken stock to a boil in a saucepan; add lemon grass, galangal, cilantro, green onion, and kaffir lime leaves. Stir, reduce heat, and simmer for 5 minutes.
  • Mix chicken, fish sauce, sugar, and red pepper flakes into stock mixture; stir and simmer for 5 minutes. Add coconut milk, shiitake mushrooms, and cremini mushrooms; stir and simmer for 5 minutes.

Nutrition Facts : Calories 706.8 calories, Carbohydrate 16.8 g, Cholesterol 132.7 mg, Fat 47.8 g, Fiber 4.2 g, Protein 55.3 g, SaturatedFat 38.7 g, Sodium 1534.6 mg, Sugar 3.9 g

TOM KHA GAI (CHICKEN GALANGAL SOUP)



Tom Kha Gai (Chicken Galangal Soup) image

My first trip to Thailand I stumbled upon this soup and loved it so much I lingered around the restaurant until I was hungry enough to go back inside and eat more! I enjoyed it on subsequent trips to Thailand and at Thai restaurants in the U.S. Naturally I would attempt to make it myself and was pleasantly surprised how easy it was. I tried several online recipes of which I gathered tips and experience. The measurements used in this recipe have been tweaked little by little. Tips: - The Galangal root and Lemongrass are not expected to be eaten, they are added for flavor! - The Chicken breasts are easier to cut if slightly frozen. - Reserving some of the Coconut for the end makes the final color of the soup brighter. - Before slicing Lemongrass bruise slightly to aid flavor release. - Lime juice is added last because it loses effectiveness when cooked. - This soup is commonly garnished with Cilantro. I don't care for it. * The Galangal root and Kaffir Lime leaves can be tricky to find, check your local Asian market. All the ingredients can also be purchased online. There are even Tom Kha Gai kits online with all the fresh vegetables!

Provided by tomlinste

Categories     Chicken Breast

Time 29m

Yield 3 serving(s)

Number Of Ingredients 11

2 (13 1/2 ounce) cans coconut milk
1 1/2 cups chicken stock
2 chicken breasts, cut bite sized
3 stalks lemongrass, white part only cut into diagonal strips
1 inch length fresh galangal root, sliced into thin strips
5 chili peppers, remove stem, sliced diagonally
10 kaffir lime leaves, remove center spine crumple lightly
1 (15 ounce) can straw mushrooms
2 tablespoons palm sugar (or Brown sugar)
2 tablespoons fish sauce
3 tablespoons lime juice

Steps:

  • 1. Pour 1 of the 2 two cans of Coconut milk and the Chicken broth into a sauce pan and bring to a boil.
  • 2. Add Galangal root, Lemongrass, and Chili peppers simmer for 10 minutes.
  • 3. Add Chicken pieces to pot and simmer until the color looks uniform brown about 3 minutes.
  • 4. Add Straw mushrooms, Kaffir Lime leaves, Coconut Palm sugar, and Fish sauce. Simmer 5 minutes.
  • 5. Add final can of Coconut milk. return to boil and remove pan from heat.
  • 6. Add Lime juice stir and serve.

Nutrition Facts : Calories 1276.7, Fat 55.1, SaturatedFat 44.3, Cholesterol 65.5, Sodium 1826.2, Carbohydrate 169.3, Fiber 5.3, Sugar 152.1, Protein 33.8

MAMA B'S TOM KHA GAI SOUP



Mama B's Tom Kha Gai Soup image

Another delicious recipe. This is meant to serve four as an entree.

Provided by Zack Tullis

Categories     World Cuisine Recipes     Asian     Thai     Soups and Stews

Time 45m

Yield 4

Number Of Ingredients 15

10 cups chicken stock
2 (5 ounce) skinless, boneless chicken breasts, sliced
½ cup shiitake mushrooms
3 peppers red chile peppers, chopped
8 leaf (blank)s kaffir lime leaves
2 stalks lemongrass, chopped
2 (14 ounce) cans coconut milk
½ cup green bell pepper, chopped
½ cup red bell pepper, chopped
5 tablespoons fish sauce
3 (1 inch) pieces galangal, peeled and chopped
4 tablespoons lime juice
6 medium (4-1/8" long)s green onions, sliced
1 tablespoon chopped Thai basil
1 tablespoon chopped fresh cilantro

Steps:

  • Pour chicken stock in a large pot and bring to a boil; add chicken, mushrooms, chile peppers, lime leaves, and lemongrass. Boil until chicken is no longer pink in the centers and juices run clear, about 10 minutes. Reduce heat to medium and add coconut milk, bell peppers, fish sauce, and galangal. Boil for 2 minutes; reduce heat to low and add lime juice.
  • Taste and adjust soup as necessary. Serve with green onions, basil, and cilantro.

Nutrition Facts : Calories 552.8 calories, Carbohydrate 21.4 g, Cholesterol 42 mg, Fat 45.4 g, Fiber 4.8 g, Protein 23.2 g, SaturatedFat 38.1 g, Sodium 3156.2 mg, Sugar 6.1 g

TOM KHA GAI



Tom Kha Gai image

Tom kha gai (ต้มข่าไก่) is a very popular Thai dish, and you can find it in Thailand at everywhere from nice restaurant to street food rice and curry stalls. The base of this Thai soup / curry, is coconut milk, so it has a rich and creamy flavor. Though it would often be listed as a soup, in my opinion tom kha gai (ต้มข่าไก่) is more of a curry due to the way in which it's eaten. It's served in a bowl along with plate of rice on the side, and it's usually scooped by spoon by spoon onto the rice and eaten bite by bite. In Thailand, most of the time it's eaten along with a full spread of Thai dishes to make a complete meal of well rounded flavors.

Provided by Soup for You

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb chicken breasts or 1 lb chicken thigh
3 stalks lemongrass
1 thumb chunk galangal
6 cups coconut milk
1 big white onion (or 2 small white onions)
6 kaffir lime leaves
8 ounces oyster mushrooms (I used 2 big handfuls)
5 -10 Thai red chili peppers
1/2 teaspoon salt (to taste)
4 tablespoons lime juice
1 small bunch cilantro

Steps:

  • Once you have all the ingredients ready, you basically boil them all in coconut milk for about 10 minutes, turn off the heat, add in the cilantro and lime juice, and scoop it into a bowl to consume (ok there are a few other steps to make this, but that's why I made this tom kha gai recipe ต้มข่าไก่ video).
  • Tom kha gai (ต้มข่าไก่) is not meant to be an overly spicy Thai dish, like some can be. Instead, it's a Thai dish that focuses on the flavor of the coconut milk and the fresh ingredients. That being said, the recipe does include some Thai bird chilies, and I would recommend adding anywhere from 5 - 10 depending on how spicy you'd like it. However, that being said, it's supposed to be a mild dish. This recipe is simple to make, it doesn't take too many ingredients, and the flavors are well rounded and tasty. Make tom kha gai for your friends and family and they are sure to love it. Try this recipe out, let me know what you think in the comments below, and thank you for watching.

CHICKEN IN COCONUT MILK SOUP (TOM KHA GAI)



CHICKEN IN COCONUT MILK SOUP (TOM KHA GAI) image

Categories     Soup/Stew     Chicken     Side

Yield 4

Number Of Ingredients 15

1 ½ cups chicken breast - sliced into pieces
2 cups thick coconut milk
1 cup thin coconut milk
5 thin slices of ginza (aka galangal or Siamese ginger, ginger can be used as a
substitute) - cut in half
2 stalks of lemongrass - lower 1/3 only, sliced into 1 inch pieces
4 shallots - sliced
7 small Thai chilies- cut into ½ lengthways (remove seeds for less heat)
2 ¼ cups straw mushrooms - cut into half
3 tablespoons fish sauce
3 kaffir lime leaves (lemon leaves can be used as a substitute) - torn into
pieces discarding the stem
2 tablespoons fresh lime juice
½ cup coriander/cilantro leaves - chopped
2 spring onions - sliced - optional

Steps:

  • Put the thick and thin coconut milk into a wok on high heat. Add the ginza, lemongrass, shallots, chilies, and mushrooms and bring to boil. Simmer for about 3-5 minutes and add the chicken and stir. Then add the fish sauce and kaffir lime leaves and bring back to boil. Add half the coriander leaves and turn off the heat. Stir in the lime juice. Serve garnished with the remaining coriander leaves and spring onions.

TOM KHA GAI



TOM KHA GAI image

Yield 2 Large Bowls

Number Of Ingredients 11

8 oz chicken breast (cut into strips)
20 canned straw mushrooms
1 1/2 cup coconut milk
1 cup chicken stock
1 stalk lemongrass (cut and pounded)
6 kaffir lime leaves (lightly bruised to release flavor)
6 slices galangal
8 bird's eye chilies (lightly pounded)
3 tablespoon fish sauce
2 1/2 tablespoon lime juice (or to taste)
1 tablespoon chopped cilantro

Steps:

  • Add coconut milk, stock, lemongrass, galangal, chilies, kaffir lime leaves into a pot and bring it to boil. Add straw mushrooms and chicken and boil it on medium heat for a few minutes or until the chicken is cooked through. Add sugar, lime juice and fish sauce to taste. Add chopped cilantro before serving.

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