Authentic Tom Kha Gai Thai BEST EVER Coconut Chicken Soup
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My Knife
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My Knife
Palm Sugar
Kaffir lime leaves
Coconut milk
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???? Tom Kha Gai (Galangal Chicken Soup)
Ingredients
2 cups chicken broth
1 large or 2 small lemongrass, pounded
2 oz galangal, pounded
2 medium or 4 small shallots, diced
2 tsp palm sugar
2 tbsp fish sauce
1 can (13.5 oz) coconut milk
1 large tomato
5 oz mushrooms (I like oyster or beech mushrooms but you can use your favorite mushrooms)
2 to 3 lime leaves, removed stems
1 to 3 Thai chilies, pounded
10 oz chicken, sliced into bite size (approximately 1 chicken breast or 2 chicken thighs)
2 green onions, chopped
Handful cilantro, chopped
1/4 to 1/3 cup freshly squeezed lime juice (approximately 2 to 3 limes)
Tom Kha Gai Soup Instant Pot | Thai Coconut Chicken Soup Instant Pot | Foodies Terminal
#tomkhagaisouprecipeinstantpot #thaisouprestaurantstyle #instantpotthairecipes
Tom Kha Gai Instant Pot recipe is also known as Thai Coconut chicken Soup. This Instant Pot Tom Kha Gai Soup is creamy, extremely fragrant, packed with awesome fresh flavors & tastes amazing. It get's done under 20 minutes making it an appropriate Thai Soup to enjoy even during busy weeknights.
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How To Make The Best Thai Tom Kha Gai Soup ต้มข่าไก่
SUN DRIED GREATER GALANGAL ROOT SLICED 3.5 oz
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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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Thai Chicken & Coconut Soup (Tom Kha Gai) Chinese Style
Thai Chicken & Coconut Soup (Tom Kha Gai) Chinese Style
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Serves 4 - 6
Ingredients:
350g Chicken Breasts
2 Spring Onions
2 Stems Lemon Grass
2 Red Chillies
10g Galangal
4 Lime Leaves
25g Coriander
80g Mushrooms
4 Tbsp Lemon Juice
1½ Tbsp Fish Sauce
2 Tbsp Chilli Oil
400ml Coconut Milk
1½ Tbsp Sugar
800g Chicken Stock
Method:
1. Thinly slice the lemongrass, galangal, spring onions and chillies
2. Roughly chop the coriander stems and leaves separately
3. Chop the lime leaves into halves (optional)
4. Chop the mushrooms into halves or quarters
5. Thinly slice the chicken breasts
6. Add the chicken stock in a wok
7. Add the lemongrass, galangal, lime leaves and the stems of coriander. Bring to the boil
8. Turn heat to low and simmer for 20 minutes
9. Turn heat to high, add chicken, fish sauce and sugar, cook for 5 minutes or until the chicken is cooked
10. Add the coconut milk and stir, and then add the mushrooms
11. Place the lemon juice, chilli oil, spring onions and chillies in a large pot/bowl
12. Transfer the contents from wok into the pot/bowl, and then stir
13. Sprinkle with the coriander leaves, serve hot
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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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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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