Thai Chicken Soup in Coconut Milk ...

Thai Chicken Soup in Coconut Milk
(Tom Kha Gai)

This recipe for Thai coconut soup with chicken is incredibly easy. The key is to use fresh lemon grass in your cooking. Dried galangal works very well in this coconut-based soup. Serve over steamed jasmine rice with a stir-fry vegetable on the side for a complete meal.

Ingredients

• 2 1/2 cups Thai coconut milk, Chaokoh brand preferred
• 1/2 cup thin slices of galangal (fresh or dried)
• 1 lemon grass, cut into slices
• 5 fresh kaffir lime leaves, torn into pieces
• 5 shallots, crushed
• 3/4 lbs (300 grams) chicken meat, cut into thin slices
• 1/2 tsp fine sea salt
• 5-6 small hot Thai chillies, crushed
• 1 cup coconut cream
• 3 tbsp  lime juice
• 2 tbsp Thai fish sauce
  
  

Preparation

1. Bring the coconut milk to a boil and add the galangal, lemon grass, shallot and kaffir lime leaves. Add the chicken, salt and simmer slowly over low heat. When the chicken is cooked through, pour the coconut cream into the soup, stir gently, and when the soup returns to a boil, turn off the heat.
2. Add the fish sauce, lime juice, and chilies. Transfer to a bowl and serve hot with steamed jasmine rice.
   
   

Tom Yum Goong

    THAI SEAFOOD SOUP

Tom Yum is probably the most famous of Thai soups and is popular not only in Thailand but in Thai restaurants worldwide. It is a clear, sour soup flavored with fragrant lemon grass, fresh galangal root and kaffir lime leaf. This potent herbal mixture is well known for its medicinal properties.
Tom Yum Goong is the most well-known variety of Tom Yum and makes use of shrimp (in Thai: goong or kung) as the main focus of the dish but you may also use firm white-flesh fish (see Tom Yum Taleh) or chicken (see Tom Yum Gai).

Ingredients

• 4 cups of water
• 2 stalks fresh lemongrass, trim off the very end of the root and smash with the side of a cleaver of chef's knife; cut into 1 inch pieces; or 2 pc dried
• 3 slices fresh galangal root (smashed) or 2 pc dried
• 3 fresh kaffir lime leave or 4 pc dried
• 1 tbsp. tamarind paste, with or without seeds
• 1 tbsp. fish sauce, Golden Boy preferred
• 3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
• 12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
• 1/2 small white onion, cut 1/4 inch slices
• 2 tbsp. roasted chili paste (nam prik pao)
• 1 (16 oz.) can straw mushrooms, drained and rinsed
• 1 small ripe tomato, cut into wedges 1/4 inch thick
• 1 small lime, squeezed
• 2 sprigs fresh cilantro
  
  
  
  
  
  
  
  
  

  Tom Yum Soup Set - Fresh Ingredients To Get You Started

  Our Tom Yum Soup Set set contains lemongrass, galangal chili peppers & kaffir lime leaves essential for making delicious Tom Yum Soup and is available in our online Thai Grocery.

   

  
  

  Preparation

  Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve.
  Serves 3 to 4.
  
  
  
  Hot Pot Soup Serving Bowl Serve Tom Yum in this restaurant style Hot Pot Soup Serving Bowl, available from our Thai and Asian cookware section.
  Shop online for prepared Thai Soup in our Thai food store.
  
  
  
  ...