THE BEST THAI TOM KHA SOUP RECIPE
Tom Kha Gai - Thai chicken coconut soup aromatic of lemongrass, lime kaffir leaves and galangal, gives you a refreshing aftertaste with a creamy taste from coconut.
Provided by natty's pantry
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 13 g, Cholesterol 69 mg, Fat 36.2 g, Fiber 3.2 g, Protein 23 g, SaturatedFat 27.5 g, Sodium 243.8 mg, Sugar 2.8 g
THAI GALANGAL CHICKEN SOUP ( TOM KA GAI)
This recipe was given to me by my brother-in-law but origanally from an Australian Women's Weekly cookbook/magazine. The coconut milk tames the spices, making this a smooth and subtle soup. You can use chicjen breast if you prefer them to the chicken thigh meat.. This recipe is gluten-free if you use a purchased or home-made stock that is gf suitable and a gf fish sauce. The whole coriander/cilantro is used in this soup- the roots and stem in the soup base and then the leaves before serving
Provided by Jubes
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the lemongrass into 5 cm pieces and pound the pieces with the side of your kitchen knife to bruise them. This helps to release the flavour into the soup.
- Using a large saucepan- combine the stock, lemongrass pieces, galangal, whole lime leaves and coriander (cilantro) roots and stems mixture. Bring to the boil. Reduce the heat. Simmer covered for 5 minutes.
- Remove from the heat and allow to stand for 10 minutes.
- Strain the stock through muslin or a fine strainer into a large heatproof bowl. Discard the solids.
- Rinse your saucepan.
- Return your stock/soup base to the same saucepan.
- Add chicken and straw mushrooms. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes, or until the chicken is cooked through.
- Stir in the coconut milk, lime juice, fish sauce and the sugar. Cook, stirring, until only just heated through. Do not boil. Remove from heat.
- Add the remaining ingredients- coriander (cilantro) leaves, red chillies, kaffir lime leaves and the lemon grass slices.
- Serve hot.
Nutrition Facts : Calories 506.4, Fat 19.6, SaturatedFat 13.3, Cholesterol 109.2, Sodium 1056.7, Carbohydrate 50.7, Fiber 1.8, Sugar 42.5, Protein 32.6
TOM YUM - THAI HOT AND SOUR SOUP
Make and share this Tom Yum - Thai Hot and Sour Soup recipe from Food.com.
Provided by PalatablePastime
Categories Soy/Tofu
Time 47m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Soak the wood ears in warm water for 20-30 minutes until they swell up and become soft.
- Rinse under cold water, and cut into thin ribons, discarding any hard centers; set aside.
- Slice tofu into long thin strips; set aside.
- Bring the 4 cups of water to a boil in a soup pot; add the soy sauce, black pepper, garlic, sugar, vinegar, sambal oelek, and salt and stir to blend.
- Lower heat to medium and cook for several minutes.
- Add the bamboo shoots and cook for a minute before adding the wood ears, the tofu, and the sesame oil.
- Cook the soup for 2-3 minutes, then stir in the cornstarch which should be dissolved in the 1 tablespoonful of water.
- Beat the egg yolks lightly and slide into the soup; turn off the heat and DO NOT STIR.
- The egg will cook into the hot soup and stay in pieces (if you stir it will shrivel).
- Pour soup into serving bowls and garnish with strips of red pepper and cilantro leaves.
VEGETARIAN HOT AND SOUR SOUP
My DH's favourite soup, which I make often, especially during the colder months. I especially like this vegetarian version.
Provided by evelynathens
Categories Chinese
Time 33m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In separate bowls, cover the lily buds and tree ear mushrooms with hot water; let soak until softened, about 30 minutes; drain and thoroughly rinse the lily buds and mushrooms; trim the tough ends from the buds and halve them crosswise.
- In a large pot, combine the broth, lily buds, mushrooms, bamboo shoots, ginger and salt; cover and bring to a boil over medium-high heat; reduce the heat and simmer for 10 minutes; stir in the vinegar and 1 tsp red pepper and boil over medium-high heat for 2 minutes; beat the cornstarch mixture into the soup in a steady stream; in a bowl, combine the egg and egg white and beat into the soup; stir in the soy sauce, tofu and sesame oil and cook over medium heat until warmed through; season with red pepper and garnish with spring onion.
Nutrition Facts : Calories 90.8, Fat 3.6, SaturatedFat 0.8, Cholesterol 46.5, Sodium 811.9, Carbohydrate 8.2, Fiber 0.9, Sugar 1.1, Protein 6.6
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