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Thai Coconut Chicken Soup (Tom Ka Gai)

Date Added: Aug 24, 2010 Thai Soups/Stocks
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Prep Time

12 mins

Cook Time

20 mins

Ready In

32 mins

Serving

5

*to adjust serving size click on "serving box".

Description

Coconut Milk and Chicken stock base with sauteed vegetables and seared chicken. Seasoned with Lemon Grass and Ginger. This delicious, easy to make soup can be made with a variety of ingredients.


Ingredients

  • 3  Table Spoon(s) Oil, neutral
  • 1
  • 2  Table Spoon(s) Ginger, minced
  • 2
  • 2  Each Lemon Grass Stalks, ground in spice grinder
  • 3
  • 2  Each Shallots, minced
  • 4
  • 2  Each Garlic cloves, minced
  • 5
  • 2  Each Thai Chili peppers, minced
  • 6
  • 2  Tea Spoon(s) Cilantro, roots and stems, minced
  • 7
  • 1  Quart(s) Chicken Stock
  • 8
  • 3  Table Spoon(s) Thai Fish Sauce
  • 9
  • 2  Each Thai Coconut Milk, cans
  • 10
  • 2  Table Spoon(s) Kaffir, minced (Lime Leaf)
  • 11
  • 3  Table Spoon(s) Sugar
  • 12
  • ¼  Tea Spoon(s) White pepper, fresh ground
  • 13
  • 8  Ounce(s) Weight Chicken Breast, cubed bite size
  • 14
  • 1  Cup(s) Mushrooms, sliced
  • 15
  • 2/3  Cup(s) Peppers, red and yellow strips
  • 16
  • 2/3  Cup(s) Snow peas, cut in 1/3 on bias
  • 17
  • 1/3  Cup(s) Lime Juice, fresh
  • 18
  • 2  Table Spoon(s) Scallions, thin sliced
  • 19
  • 2  Table Spoon(s) Cilantro, rough chop
  • 20
  • 8  Each Basil leaves, fresh
  • 21

Directions

    1. Place oil in thick bottom soup pot and heat it up
    2. Sweat out the lemon grass, ginger, shallots, garlic, chili pepper, and cilantro stems
    3. When all is soft and tender, add chicken stock and simmer for 7 minutes
    4. Add coconut milk and fish sauce, simmer for 5 minutes
    5. Season with kaffir, sugar, white pepper and taste for seasoning
    6. Add the chicken and all vegetables, cook for 5 minutes
    7. Check the chicken to ensure it is fully cooked
    8. Finish soup with lime juice, scallions, cilantro, and basil
    9. Mix well
    10. Taste, adjust for seasoning and serve

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