Thai chicken soup with coconut tom kha kai is a fragrant, comforting, and delightful dish that combines the enticing flavors of Thailand. This soup is characterized by its creamy texture, delicate balance of sweet, sour, and savory flavors, and the addition of fragrant herbs and spices like lemongrass, galangal, and kaffir lime leaves. The chicken is tender and juicy, while the coconut milk adds a rich and velvety touch. Tom kha kai is a perfect meal for any occasion, whether it's a cozy dinner at home or a special gathering with friends and family. In this article, we will explore various recipes and techniques to create the perfect tom kha kai, ensuring that you can savor the authentic taste of Thailand from the comfort of your own kitchen.
Let's cook with our recipes!
TOM KA KAI (THAI COCONUT CHICKEN SOUP)
This is my husband's all time favorite Thai soup - but up until now, I haven't been able to recreate it at home. I've played around with several versions to come up with this one. The authentic ingredients make a HUGE difference - although you can use substitutions, of course, it does affect the outcome. I have been able to find the galangal root (much preferred over ginger!!), the lemongrass, and the kaffir lime leaves at my local asian market. Yum yum yum, worth the extra shopping trip!
Provided by Gatorbek
Categories One Dish Meal
Time 35m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 478.4, Fat 34, SaturatedFat 21.2, Cholesterol 48.6, Sodium 1453.7, Carbohydrate 20.6, Fiber 0.9, Sugar 8.7, Protein 25.6
THAI COCONUT CHICKEN SOUP (TOM KHA GAI)
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.
TOM KHA KAI (CHICKEN COCONUT SOUP)
This is my favourite Thai Soup. Everyone seem to like Tom Yum Koong (the seafood one) but i prefer this creamy one...and the heat is flexible...depending on how much you can handle. Recipe from www.10thaidish.athailand.com
Provided by KitchenManiac
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Tips:
- Use fresh ingredients: Fresh ingredients will give your Tom Kha Gai soup the best flavor. Look for fresh lemongrass, galangal, and kaffir lime leaves at your local Asian grocery store.
- Don't skimp on the coconut milk: Coconut milk is the base of Tom Kha Gai soup, so make sure you use a good quality brand. I recommend using full-fat coconut milk for the richest flavor.
- Use a good quality chicken broth: Chicken broth is another important ingredient in Tom Kha Gai soup. Look for a broth that is made with real chicken bones, not just water and flavoring.
- Don't overcook the chicken: The chicken in Tom Kha Gai soup should be cooked through, but not overcooked. Overcooked chicken will be tough and chewy.
- Adjust the spice level to your taste: Tom Kha Gai soup is traditionally a spicy soup, but you can adjust the spice level to your own taste. Add more or less chili paste, depending on how spicy you like your soup.
Conclusion:
Tom Kha Gai is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With its creamy coconut broth, tender chicken, and fragrant herbs, this soup is sure to please everyone at the table. So next time you're looking for a new soup recipe to try, give Tom Kha Gai a try. You won't be disappointed!
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