Best 6 Coconut Soup With Chicken Galanga Root Tom Kha Kai Recipes

TOM KA KAI (THAI COCONUT CHICKEN SOUP)

Steps:

• In the bottom of a large soup pot, heat the oil over high heat until very hot but not smoking. I often make this is a wok on the stove.
• Salt the chicken and add to oil, tossing to brown all the pieces. Cook about 3 minutes or until outside is browned, but not necessarily cooked all the way through.
• Add mushrooms and toss. Allow to cook until some of the moisture is cooked out and the mushrooms are soft. Turn down heat to medium-low.
• To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. You can use a food processor for this, or just mince it by hand. The woody upper portion of the stalk will be removed later, so don't chop it up, simply score it by making a few superficial cuts in it to allow it to flavor the soup.
• Add the whites of the onions, reserving the greens. Add the minced lower portion of the lemongrass, grated galangal, and chilies. Toss until just warmed through.
• Add the lemongrass stalk, lime leaves, chicken stock, coconut milk, lime juice, fish sauce, brown sugar and remaining onions, reserving just a few for garnish. Simmer over low heat for 15 minutes to allow flavors to blend well.
• Taste test and adjust flavors as follows:.
• Not salty enough - add more fish sauce.
• Too sour - add a little more brown sugar.
• Too spicy - add more coconut milk.
• Not spicy enough - add more chilies.
• Ladle into 4 soup bowls and garnish with remaining onion greens, cilantro, and basil.
• Variations:.
• Add more vegetables such as some sliced red bell peppers with the mushrooms.
• Serve over wide rice noodles for a main dish serving.
• Make vegetarian by increasing mushrooms in place of chicken and substituting vegetable stock.

TOM KHA GAI (CHICKEN COCONUT SOUP)

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.

COCONUT SOUP WITH CHICKEN, GALANGA ROOT : TOM KHA KAI

Steps:

• Put the chicken broth or water into the pot and bring to boil over medium to medium high heat.
• Add salt, lemongrass, galanga allow to simmer for 10 minutes Reduce the medium heat. Add sliced chicken in to the pot- do not stir until the soup boils again to avoid the releasing it's smell.
• Add flavor by fish sauce and lime juice. Store and taste should be sour first, not too creaminess. Serve with hot boil rice. BON APPÉTIT.

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.

TOM KHA KAI (CHICKEN COCONUT SOUP)

Steps:

• Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large sauce pan and heat to boiling.
• Add chicken, fish sauce, and sugar.
• Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk.
• Heat just to boiling and turn off the heat.
• Place the lime juice and chilli paste in a serving bowl and pour the soup over them.
• Garnish with coriander leaves and crushed chillies.

TOM KHA GAI, THAI COCONUT CHICKEN SOUP!

Steps:

• Heat the oil in a large pot over medium heat. Add the ginger, lemongrass, and curry paste and stir and cook in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Add the lime leaves and chillies and simmer gently for 10 minutes to infuse the broth.
• After 10 minutes, stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are tender, about 5 minutes. Add the chicken and cook until no longer translucent, about 2-5 minutes. Watch carefully, do not overcook. Remove from heat and stir in the lime juice. Taste and adjust seasoning if necessary. To serve, drizzle with a little chilli oil and/or garnish with cilantro and lime wedges.