How To make Spicy Thai Chicken and Coconut Soup
1 1/2 tb Chile Oil
1 Red Onion, Diced
2 Stalks Lemongrass, Very
- Thinly Sliced 1/2 Red Bell Pepper, Julienne
1/2 Yellow Bell Pepper, Julienne
3 Habanero Chiles, Stems
- Removed, Finely Chopped 1 Jalapeno Chile, Stem Removed
- Finely Chopped 4 Thai Chiles, Stems Removed,
- Finely Chopped 2 Serrano Chiles, Stems
-Removed, Finely Chopped 1 Poblano Chile, Stem Removed,
- Finely Chopped 1 Green New Mexican Chile,
- Stem Removed, Finely - Chopped 2 tb Freshly Grated Ginger
1/2 Head Garlic, Minced
1/4 lb Shitake Mushrooms, Thinly
- Sliced 1/4 lb Crimini Mushrooms, Thinly
- Sliced 2 1/2 c Coconut Milk
2 1/2 c Chicken Stock
1 1/2 lb Skinless, Boneless Chicken
- Breast, Julienned In 1/2" - Thick Strips 1 1/2 ts To 2 ts Rice Wine Vinegar
1 c Whole Kernel Corn or Baby
- Corn, Sliced 1/2 bn Fresh Cilantro, Stems
- Removed, Chopped 1/2 Lemon, Juice and Zest
Salt To Taste
Heat a large soup pot, add the oil. Add the onions, lemongrass, and all the peppers and chiles and saute until soft, stirring frequently. Add the ginger, garlic and mushrooms, reduce the heat and continue to saute for 10 minutes. Turn the heat to very low and stir in the coconut milk, stock and chicken. Heat very slowly, but do not allow the soup to boil! Simmer until the chicken is just tender. Add the remaining ingredients, garnish with a couple of Thai Chiles, if desired, and serve. Heat Scale: Very Hot From: Chef Bradley Koehler, New England Culinary Institute. First Place Professional, 1991 Chile Pepper magazine, October 1993. Typed by Syd Bigger.
How To make Spicy Thai Chicken and Coconut Soup's Videos
How to Make Thai-Style Coconut Soup | Soup Recipes | Allrecipes.com
Get the recipe for The Best Thai Coconut Soup at
In this video you'll see how to make a delicious, warming bowl of Thai coconut soup. We'll also show you how to use some traditional flavors like, ginger, red curry paste, lemongrass, fish sauce and coconut milk.
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Tom Kha Gai Soup (Thai Coconut Chicken Soup)
Tom kha gai is one of the most famous Thai soups and it’s incredibly popular for all the right reasons — it’s a very fragrant and creamy soup that’s easy to make and adapt. If you love spicy, exciting soups, this one’s for you! Full recipe here:
Thai Chicken Soup | Creamy Coconut, Chicken & Thai Spices | Kravings
Thai Chicken soup to me is the ultimate comfort food. Over the years, I’ve made different versions, but I’m really partial to this one flavoured with Thai Red Curry paste and oozing with mushrooms. While I love mushrooms in general, I love the use of Enoki in this and other soups. It gives the soup a noodle like texture without the carbs – win win!
Even though I do love to make my own Red Curry Paste, I make this one with canned curry paste, which is actually really good and convenient! I have used Chicken in this recipe, however, the Thai flavours and mushrooms are the real stars so it’s very easy to make this totally vegetarian as well!
Here are the ingredients and steps to make this recipe!
1 tbsp of Peanut Oil
1/2 cup sliced Spring Onions
2 tbsps minced Garlic
1 cup - 200 gms cubed raw Chicken
2 tbsps Thai Red Curry paste
2 - 3 tbsps Fish Sauce
1/2 cup diced Green Pepper
400 ml Chicken stock (from cube)
400 ml cup Water
2 cups Enoki Mushrooms
2 cups of regular Mushrooms
300 ml of Coconut Milk
1/2 cup cooked Jasmine rice
1/4 cup sliced Spring Onion stems
1/4 cup fresh Cilantro or Coriander
Heat the peanut oil or any other oil
Saute the spring onion and garlic
Add the chicken and follow with the red curry paste
Mix well to coat the chicken and flip it over to cook
Add most of the fish sauce and the green pepper
Add the stock followed by the water and bring to the boil
If using homemade stock and it’s not concentrated, use 800 ml of stock instead
Add the Enoki and regular mushrooms and allow to cook for a few minutes
Add the coconut milk and rice
Taste for salt and add the rest of the fish sauce if required
Finally add the spring onion leaves and coriander and serve
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Chicken Coconut Curry Soup
INGREDIENTS:
2 tbsp. cilantro
2 tsp. green curry paste
1/2 tsp. red chili flakes
1/4 onion
2 oz. chicken breast
1 tbsp. scallions
1 tbsp. coconut oil
1 c. chicken broth
1/3 c. coconut cream
1 oz. boc choy
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Amazing Quick Easy THAI COCONUT Soup
Incredible made from scratch soup broth that tastes like a Thai Coconut Curry in soup form. Crazy quick and easy!!
Authentic Tom Kha Gai Recipe ต้มข่าไก่ - Hot Thai Kitchen!
This soup is one of the most popular dishes in Thai restaurants, and it's always a favourite whenever I make them for my friends and family!
Homemade Stock Recipe:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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