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Creamy Thai Coconut Chicken Soup (Tom Kha Gai)

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Ingredients

Adjust Servings:
2 cups coconut milk
6 slices young galangal (kha on)
2 stalks lemongrass, lower portion, cut into 1-in lengths and crushed (ta-khrai)
5 fresh kaffir lime leaves, torn in half (bai ma-krut)
8 ounces boneless chicken breasts, sliced
5 tablespoons fish sauce (nam pla)
2 tablespoons sugar
1/2 cup lime juice
1 teaspoon black chili paste (nam phrik pao)
1/4 cup coriander leaves, torn (bai phak chi)
5 green thai chiles, crushed (phrik khi nu)

Nutritional information

1376.9
Calories
533 g
Calories From Fat
59.3 g
Total Fat
48.9 g
Saturated Fat
72.6 mg
Cholesterol
3723.3 mg
Sodium
186.8 g
Carbs
2.6 g
Dietary Fiber
173.7 g
Sugars
31.8 g
Protein
588g
Serving Size

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Creamy Thai Coconut Chicken Soup (Tom Kha Gai)

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    Cuisine:

    Found 1/4 cup of lime juice to be a little intense, but otherwise this was a simply and satisfying recipe. A little less fish sauce would be good too.All you chefs out there having trouble finding corriander leaves? That's because corriander is the seed of cilantro. cilantro seems to be called corriander in asian markets, but it is the same thing as cilantro. Galangal has been difficult to find in general..

    • 45 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Tom Kha Kai (chicken Coconut Soup), This is my favourite Thai Soup Everyone seem to like Tom Yum Koong (the seafood one) but i prefer this creamy one and the heat is flexible depending on how much you can handle Recipe from www 10thaidish athailand com, Found 1/4 cup of lime juice to be a little intense, but otherwise this was a simply and satisfying recipe A little less fish sauce would be good too All you chefs out there having trouble finding corriander leaves? That’s because corriander is the seed of cilantro cilantro seems to be called corriander in asian markets, but it is the same thing as cilantro Galangal has been difficult to find in general , I won a contest with this recipe Yes, the winner Me (and KitchenManiac) A few changes made: I actually let the first step simmer for a long time because I wanted the flavors to really mix (about 1 hour on very low heat) I also I added the fish sauce in the first step, too – I think nam pla needs time to mix and mellow into every dish, even if this means having to add some more later to adjust the flavor Finally, I am one of those people who believe that there can never be too much coriander anywhere so obviously more than 1/4 cup was used


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    Steps

    1
    Done

    Combine Half the Coconut Milk With the Galangal, Lemon Grass, and Lime Leaves in a Large Sauce Pan and Heat to Boiling.

    2
    Done

    Add Chicken, Fish Sauce, and Sugar.

    3
    Done

    Simmer For About 4 Minutes, or Until the Chicken Is Cooked, and Then Add the Remaining Coconut Milk.

    4
    Done

    Heat Just to Boiling and Turn Off the Heat.

    5
    Done

    Place the Lime Juice and Chilli Paste in a Serving Bowl and Pour the Soup Over Them.

    6
    Done

    Garnish With Coriander Leaves and Crushed Chillies.

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