Best 6 Tom Ka Gai Coconut Chicken Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tom kha gai, or coconut chicken soup, is a classic dish of Thai cuisine that is known for its fragrant, creamy broth and complex flavors. It is a popular soup to serve at gatherings and special occasions, and there are many variations on the recipe. If you're looking for a delicious and authentic tom kha gai soup recipe, you've come to the right place. In this article, we'll provide you with a step-by-step guide to making this flavorful Thai soup, along with tips and tricks for achieving the perfect balance of flavors.

Let's cook with our recipes!

TOM KA GAI (COCONUT CHICKEN SOUP)



Tom Ka Gai (Coconut Chicken Soup) image

The quintessential Thai soup.

Provided by MARBALET

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

Time 35m

Yield 6

Number Of Ingredients 11

¾ pound boneless, skinless chicken meat
3 tablespoons vegetable oil
2 (14 ounce) cans coconut milk
2 cups water
2 tablespoons minced fresh ginger root
4 tablespoons fish sauce
¼ cup fresh lime juice
¼ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro

Steps:

  • Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
  • In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
  • Sprinkle with scallions and fresh cilantro and serve steaming hot.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 5.5 g, Cholesterol 38 mg, Fat 41.1 g, Fiber 1.7 g, Protein 14.8 g, SaturatedFat 27.4 g, Sodium 786.9 mg, Sugar 0.6 g

TOM KA KAI (THAI COCONUT CHICKEN SOUP)



Tom Ka Kai (Thai Coconut Chicken Soup) image

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

2 tablespoons vegetable oil
2 boneless skinless chicken breasts, cut into 1 inch pieces
1/4 teaspoon salt
4 ounces fresh mushrooms, sliced (I use a stir-fry mix of mushrooms with shitakes, oyster mushrooms, and portabellas)
3 green onions, sliced (divided)
1 stalk lemongrass
1 inch fresh galangal root or 1 inch gingerroot, grated
2 red chilies (more or less to desired heat level)
6 cups chicken stock (use good quality here)
1 (14 ounce) can coconut milk
1 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce
1/2 teaspoon brown sugar
fresh cilantro
fresh basil leaf

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

BEST EVER TOM KHA GAI - THAI COCONUT SOUP



Best Ever Tom Kha Gai - Thai Coconut Soup image

This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. Whole30, paleo, and vegan options offered.

Provided by Cheryl Malik

Categories     Main Course     Side Dish     Soup

Time 1h

Number Of Ingredients 16

1 tablespoon coconut oil
½ of one onion (sliced)
2 cloves garlic (chopped)
½ of one red jalapeno pepper (sliced, or a couple Thai chiles, halved)
3 ¼-inch slices galangal or ginger
1 lemongrass stalk (pounded with the side of a knife and cut into 2-inch long pieces)
2 teaspoons red Thai curry paste
4 cups chicken broth (see Notes if vegan or on Whole30)
4 cups canned coconut cream or coconut milk (see Notes)
2 medium chicken breasts (cut into bite-sized pieces, see Notes for vegan/vegetarian or to use shrimp)
8 ounces white mushroom caps (sliced)
1-2 tablespoons coconut sugar (if on Whole30, see Notes)
1 ½ - 2 tablespoons fish sauce (plus more to taste, see Notes if on Whole30 or vegan)
2-3 tablespoons fresh lime juice
2-3 green onions (sliced thin)
fresh cilantro (chopped, for garnish)

Steps:

  • In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
  • Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
  • Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

Nutrition Facts : Calories 682 kcal, Carbohydrate 18 g, Protein 27 g, Fat 60 g, SaturatedFat 52 g, Cholesterol 48 mg, Sodium 1266 mg, Fiber 5 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 4 g

TOM GAI KAA ONN (CHICKEN COCONUT CREAM SOUP)



Tom Gai Kaa Onn (Chicken Coconut Cream Soup) image

Provided by Food Network

Categories     appetizer

Yield Makes 6 servings

Number Of Ingredients 14

One 4-inch piece young galangal or 5-inch piece fresh young ginger
9 cloves garlic, minced
15 sprigs cilantro stems with roots, minced (1/4 cup), plus 4 sprigs cilantro
4 stalks lemongrass, green parts and hard outer layers removed, 2 stalks minced, 2 stalks sliced into 3-inch lengths and lightly crushed
1 teaspoon Thai white peppercorns, dry roasted and finely ground
3 shallots, minced
4 cups fresh unsweetened coconut cream and milk (combined to make consistency of whole milk)
4 cups fresh unsweetened coconut cream and milk (combined to make consistency of whole milk)
One 3-pound chicken, rinsed, thoroughly dried, and chopped into bite-size pieces
7 kaffir lime leaves, hard center stems removed, or zest of two limes
1/2 teaspoon sea salt
3 tablespoons fish sauce (namm pla)
7 fresh bird chiles or 5 to 6 serrano chiles
1 to 2 limes, sliced into wedges

Steps:

  • Using a mortar and pestle, pound half of the galangal with the garlic into a paste. One at a time, add the cilantro stems and roots, miced lemongrass, ground peppercorns, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into a fine paste. Set aside, or transfer to a jar with a tight-fitting lid and refrigerate.
  • In a 4-quart saucepan, bring the coconut cream and milk to a gentle boil over medium heat. Do not overheat or it will curdle. Add the galangal paste and stir well, then add the chicken and bring to a boil. Add the kaffir lime leaves, lemongrass stalks, sea salt, fish sauce, the remaining galangal and the chiles, cover, and simmer over medium-low heat for about 45 minutes, until the chicken is completely cooked.
  • Transfer to a serving bowl, garnish with the cilantro sprigs, and serve with the lime wedges.

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.

TOM KHA GAI, THAI COCONUT CHICKEN SOUP!



Tom Kha Gai, Thai Coconut Chicken Soup! image

Oh, Tom Kha Gai! This spicy, aromatic soup, rich, tangy, flavorful! The silken texture of the coconut milk enriched chicken broth! The nourishing poached chicken and mushrooms, cradled in this powerful soup. Its winter. The perfect time for Tom Kha Gai. The ultimate seasonal comfort food. Enjoy!

Provided by Soma Sengupta

Categories     Chicken

Time 1h5m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
2 teaspoons peeled and grated fresh ginger
1 stalk lemongrass, split in half and sliced
2 teaspoons red curry paste
4 cups chicken broth
5 keffir fresh lime leaves, hand torn
2 small red chilies, cut thinly crosswise (remove seeds if you want less heat)
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13 1/2 ounce) cans coconut milk
1/2 lb fresh shiitake mushrooms, sliced or 1/2 lb straw mushroom, trimmed but left whole
1 1/4 lbs chicken thighs, boned, skinned and thinly sliced
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
8 lime wedges
2 teaspoons chili oil, to drizzle before serving (optional)

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.

Nutrition Facts : Calories 515.6, Fat 45.7, SaturatedFat 30.8, Cholesterol 59.7, Sodium 979.1, Carbohydrate 12.8, Fiber 1.1, Sugar 4.2, Protein 18.7

Tips:

  • Use fresh ingredients whenever possible. The fresher the ingredients, the better the soup will taste.
  • Don't be afraid to adjust the ingredients to your liking. If you like your soup spicier, add more chili peppers. If you like it more sour, add more lime juice. The soup should be tailored to your own taste.
  • If you don't have lemongrass, you can substitute lemon zest. However, lemongrass will give the soup a more authentic flavor.
  • Be careful not to overcook the chicken. Overcooked chicken will be tough and chewy. Cook the chicken until it is just cooked through, about 10 minutes.
  • Serve the soup hot with jasmine rice or noodles.

Conclusion:

Tom Ka Gai is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The soup is made with a flavorful broth that is infused with lemongrass, galangal, and kaffir lime leaves. The chicken is tender and juicy, and the vegetables are cooked to perfection. Tom Ka Gai is a great way to enjoy the flavors of Thailand without having to leave your home.

Related Topics