Spicy Tom Ka Kai (Thai Chicken Coconut Soup) by Butterfly19611

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 434.2
  • Total Fat: 22.3 g
  • Cholesterol: 97.4 mg
  • Sodium: 2,585.2 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 38.4 g

View full nutritional breakdown of Spicy Tom Ka Kai (Thai Chicken Coconut Soup) by Butterfly19611 calories by ingredient


Introduction

Spicy Chicken Coconut milk soup. I always have this as a main dish with or without rice. Usually only 1/4cup rice if with rice. To lower the calories you could use light coconut milk and make 6, 1 and a 1/2 cup servings. Spicy Chicken Coconut milk soup. I always have this as a main dish with or without rice. Usually only 1/4cup rice if with rice. To lower the calories you could use light coconut milk and make 6, 1 and a 1/2 cup servings.
Number of Servings: 4

Ingredients

    3 cup homemade chicken broth from bones
    1 whole chicken breast, no skin no bones (650g)
    2 TBS Corn Starch
    1 tbsp Schmaltz (clarified chicken fat rendered)
    1 red chili pepper (chopped)
    1 green chili pepper (chopped)
    3 stalks of green onion ((chopped into 1" pieces)
    4 garlic cloves (minced)
    fresh ginger root (50g) (sliced with skin and all into 1/4" rounds) (Better galangal but I don't have that where I live)
    2 lemon grass stalks (tender root cut into 1/2" slices)
    Handful of fresh lemon leaves
    2 TBS Thai Chili paste
    Goya 13. 5 oz can Coconut Milk
    200 gram(s) canned drained mushrooms
    1 bunch of cilantro chopped leaves (1/2 cup)
    1/3 cup Lemon Juice
    1/4 cup Fish Sauce

Tips

Add cilantro stems and roots to chicken broth.
You can also take the chicken skin and make your own schmaltz.
Lightly pound lemon grass and ginger to release more flavor.
Lightly hand wrinkle and crush the lemon leaves to release more flavor.


Directions

1. Take chicken off bones and cut into bite size pieces. Sprinkle with cornstarch making sure each piece is coated.
2. Make a chicken broth with the bones of the breast. Add a little whole onion, garlic, celery and the stalks and roots of the cilantro. After it's cooked take out the solids to maintain a clear broth. Make about 3-4 cups.
3. Heat chicken schmaltz and stir fry chili peppers, green onion, garlic, ginger, lemon grass and lightly crushed lemon leaves
4. Add Thai chili paste and cook til vegetables are slightly tender.
5. Add clear chicken broth.
6. when hot add chicken pieces one by one to the soup mixture so they don't stick together
7. Cook 5min then stir in mushrooms and coconut milk
8. When heated add fish sauce and lemon juice and most of the cilantro.
9. Serve with rice and cilantro sprinkled on top.

Serving Size: makes 4, 2 and 1/2 cup servings