Best 4 Tom Kha Paste Recipes

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Tom kha paste is a staple ingredient in Thai cooking, with a rich and complex flavor profile that can elevate any dish it is added to. Derived from fresh herbs, spices, and aromatic roots, this versatile paste adds a unique blend of sour, spicy, and creamy notes to various Thai curries, soups, and stir-fries, making it a beloved ingredient among Thai cuisine enthusiasts. Whether you're a seasoned cook looking to expand your culinary repertoire or a novice seeking to explore the vibrant flavors of Thailand, this article will guide you through the process of creating the perfect tom kha paste, allowing you to replicate the authentic flavors of Thai cooking in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

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 PASTE



Tom Kha Paste image

Since coriander root may be a bit hard to find you can use cilantro stems with a bit of grated galangal as a substitute.

Provided by Nyteglori

Categories     Asian

Time 10m

Yield 1 recipe

Number Of Ingredients 9

2 tablespoons chopped lemongrass
8 garlic cloves
10 coriander roots
10 red chilies, minced
4 tablespoons lime juice
6 fresh cilantro stems, chopped
6 tablespoons galangal, sliced
6 peppercorns
8 shallots

Steps:

  • Blend all the ingredients in a food processor until you have a smooth paste.
  • Portion out 3 Tablespoon size mounds on sheets of plastic wrap.
  • Place the wrapped portions in a sealed container and freeze it for later use.
  • The paste can be stored for 6 months.

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.

THE BEST THAI TOM KHA SOUP RECIPE



The Best Thai Tom Kha Soup Recipe image

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

4 cups coconut milk
1 cup chicken stock
¼ cup finely chopped cilantro
1 stalk lemongrass, tough outer parts removed, thinly sliced
1 (2 inch) piece galangal, thinly sliced
2 fresh Thai chile peppers, minced
6 kaffir lime leaves, thinly sliced
2 pounds boneless chicken thighs, cut against the grain into bite-sized pieces
½ head cabbage, thinly sliced
5 limes, juiced
¾ teaspoon fish sauce

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

Tips:

  • Choose ripe and flavorful ingredients: The quality of your ingredients will greatly impact the taste of your tom kha paste. Use ripe galangal, lemongrass, and kaffir lime leaves for the best flavor.
  • Toast the dried chilies and shrimp paste: Toasting these ingredients will bring out their flavor and aroma. Be careful not to burn them, as this will make the paste bitter.
  • Use a mortar and pestle: A mortar and pestle is the traditional tool for making tom kha paste. It allows you to grind the ingredients into a smooth paste. If you don't have a mortar and pestle, you can use a food processor, but be careful not to over-process the ingredients.
  • Taste the paste as you go: Adjust the flavors of the paste to your liking. Add more chilies for a spicier paste, or more shrimp paste for a more pungent flavor.
  • Store the paste in an airtight container in the refrigerator for up to 2 weeks: You can also freeze the paste for up to 3 months.

Conclusion:

Tom kha paste is a versatile and flavorful ingredient that can be used in a variety of dishes. It is a great way to add Thai flavor to your cooking. With a little practice, you can easily make your own tom kha paste at home. So next time you're looking for a new and exciting way to spice up your meals, give tom kha paste a try!

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