How To make Thai Chicken Coconut Soup
3 cn -TO
4 cn Coconut milk
--(the unsweetened kind) 3 tb Chopped scallions
1 ts -TO
3 ts Lemon grass
Cilantro (pref. fresh) * Tofu - cubed into smallish pieces Chicken - also cubed to bite size. Mushrooms 1 Carrot; grated
Juice from (8?) limes - I can never put in enough Serrano chillies -OR- other hot chili pepper, - preferably fresh, - but powdered will do) 1 ts Galanga powder
* (I sometimes leave this out. Niels says that's defeating the whole point, but I think it still comes out great) Instructions: ============= Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes?). Taste to see if it needs more limes (it always does) or more hot peppers (it's better to start mild and build up to the desired level of spicyness). Posted by Tamar More based upon an ingredient list From: arielle@taronga.com (Stephanie da Silva)
How To make Thai Chicken Coconut Soup's Videos
Thai Coconut Chicken Soup Recipe by Green Chef
A Thai favorite for the paleo palate. Here, tom kha gai (a spicy coconut soup) is prepared with chicken, red bell pepper, shiitake mushrooms, and ginger — all simmered in a savory coconut milk-based broth. A dash of crushed red pepper flakes gives the dish a gentle kick, while black sesame seeds and scallion add a light crunch on top
Full recipe:
Easy Tom Kha Gai (Chicken Coconut) Soup • Tasty
Wake up those senses with this refreshingly light and aromatic Thai Tom Kha Gai-inspired chicken coconut soup!
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How to Make Thai Chicken Coconut Soup (Tom Kha Gai) | Sunset
This comforting tom kha gai chicken coconut soup recipe uses classic Thai ingredients like coconut milk, lemongrass, and fresh ginger and comes together in a few easy steps. Let it chill for a day to let the flavors meld and double the recipe for leftovers.
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The BEST TOM KHA SOUP ⦊ thai coconut chicken soup
This tom kha soup recipe (or Thai coconut chicken soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with flavor. The very best recipe I’ve ever made or tried. Whole30 and paleo, too.
Get the full recipe here:
TOM KHA GAI | COCONUT CHICKEN SOUP | ต้มข่าไก่
Tom Kha Gai is a traditional Thai Coconut Chicken soup known by many. It's infused with a medley of herbs and aromatics to give a smooth savoriness, followed by slight sour and sweetness. Tom refers to boiling soup, Kha means galangal, and Gai means chicken.
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????INGREDIENTS
**Please adjust flavors to your liking. Should be savory, followed by slight sour and subtle sweetness. Also, please follow video for the order in which to add these ingredients. It does matter.
Water - 3 cups
Coconut Milk - 2.5 cups
Chicken Thighs - 1.5 lb (680 g)
Oyster Mushroom - 1.5 cup before shredded
Straw Mushroom - 1 cup (or any other kind of Asian variety, EXCEPT Shiitake)
Galangal - 4.5 inch knob
Lemongrass - 3 stalks (lower half)
Kaffir Lime Leaves - 12 leaves (separated)
Red Chilis - as much as you'd like
Fried Dried Red Chilis - as much as you'd like
Salt - 1 tsp
Fish Sauce - 5 tbsp
Sugar - 2 tsp
Tamarind Concentrate - 1 tbsp
Lime Juice - 2 tbsp (see video for tips on when to add this)
Scallion - 2 to 3 stalks
Culantro/Sawtooth Coriander - 1 handful
Cilantro - 1 handful
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(Get a month free with my referral code)
????CHAPTERS
Intro 00:00
Prepping Aromatics 00:29
Herb & Spice Toppings 03:21
Mushroom & Chicken 04:33
Making Tom Kha Gai 05:19
Serving & Eating 09:40
Outro 10:13
#coconut #thaifood #soup #galangal #lemongrass #makrut
Super easy 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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