Tom Kha Gai (Coconut Chicken Soup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 244.7
- Total Fat: 13.8 g
- Cholesterol: 41.7 mg
- Sodium: 2,190.1 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.1 g
- Protein: 18.6 g
View full nutritional breakdown of Tom Kha Gai (Coconut Chicken Soup) calories by ingredient
Introduction
This is an awesome soup that I enjoy on a regular basis. This recipe is copied from one that I found on the internet and enjoy VERY much! Below is the description of the soup, as it appears on the recipe original. I found no need to change it!Ao here is the description-
This simple Thai chicken soup has that distinctive Thai flavor - a balance of spicy, salty, sweet and sour. You will especially welcome this soup's warmth during the winter, when it can also provide you with added health benefits, helping to ward off the cold or flu. Tom Ka Gai can either be served as an appetizer or as the star player (noodles can be added if you're planning to make this soup as a main entree). This is an awesome soup that I enjoy on a regular basis. This recipe is copied from one that I found on the internet and enjoy VERY much! Below is the description of the soup, as it appears on the recipe original. I found no need to change it!
Ao here is the description-
This simple Thai chicken soup has that distinctive Thai flavor - a balance of spicy, salty, sweet and sour. You will especially welcome this soup's warmth during the winter, when it can also provide you with added health benefits, helping to ward off the cold or flu. Tom Ka Gai can either be served as an appetizer or as the star player (noodles can be added if you're planning to make this soup as a main entree).
Number of Servings: 4
Ingredients
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Ingredients:
* 6 cups good-quality chicken stock (Serves 2 as the main entree, or 4 as an appetizer)
* 1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey
* 1 lemongrass stalk
* 4 kaffir limes leaves (fresh or frozen)
* handful of fresh or dried shiitake mushrooms, sliced (if dried, be sure to soak them in hot water for several hours)
* 1 thumb-size piece galangal or ginger, grated
* 1-3 fresh red chilies, according to taste (1=mild, 2=medium, 3=spicy hot)
* 1 can coconut milk
* 2 Tbsp. lime juice
* 2+ Tbsp. fish sauce
* 1 tsp. brown sugar (optional, according to taste)
* handful fresh coriander leaves
* handful fresh basil leaves
* 3 spring (green) onions, sliced
* optional: more vegetables, like green or red bell pepper, plus noodles (if serving as the main course)
****The one thing I am going to add to this recipe is to say that adding in zucchini is absolutely wonderful. Water chestnuts are as well!****
Directions
Preparation:
1. Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot. For more detailed instructions on how to do this, see: All About Lemongrass Guide
2. Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
3. Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
4. Turn heat down to medium. Add the galangal or ginger, coconut milk, fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
5. Turn heat down to minimum. Add lime juice and stir.
6. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy (hot), add a little more coconut milk. If not spicy enough, add more fresh chili.
7. Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl.
If Serving with Noodles: I find it's best to prepare the noodles separately from the soup, otherwise the soup becomes too thick (the starch from the noodles stays in the soup). Also, keeping the noodles separate means leftovers will taste better (this way the noodles won't absorb all the broth and become soggy). Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user TIIRSYS.
1. Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot. For more detailed instructions on how to do this, see: All About Lemongrass Guide
2. Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
3. Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
4. Turn heat down to medium. Add the galangal or ginger, coconut milk, fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
5. Turn heat down to minimum. Add lime juice and stir.
6. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy (hot), add a little more coconut milk. If not spicy enough, add more fresh chili.
7. Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl.
If Serving with Noodles: I find it's best to prepare the noodles separately from the soup, otherwise the soup becomes too thick (the starch from the noodles stays in the soup). Also, keeping the noodles separate means leftovers will taste better (this way the noodles won't absorb all the broth and become soggy). Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user TIIRSYS.