Tom Kha Gai (Chicken and Coconut Milk Soup)

Chicken and Coconut Milk Soup

Thai soups usually stay on the table throughout the meal. They can serve as a sauce for rice or dishes that have no sauce of their own. Some soups are very light and can be served as a first course, whereas others are more substantial and may be served as a light lunch or supper dish.

Tom kha gai (Chicken and Coconut Milk Soup) is one of the thai soup that I cooked recently and it was really delicious. I made it sure that it was spicy, and the result that I actually got was a tasty spicy soup.

 

Ingredients:

  • 400 ml/14 fl oz canned coconut milk
  • 500 ml/18 fl oz chicken stock
  • 6 thin slices fresh galangal (Thai ginger) or Chinese ginger, sliced and bruised
  • 2 stalks fresh lemon-grass, bruised
  • 4 fresh kaffir lime leaves
  • 225 g/8oz chicken breast fillets, cut into strips
  • 2 red chillies, deseeded and sliced finely
  • 4 spring onions, sliced finely
  • 4 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp chopped fresh coriander

 


( Measurements For Cooking )


Method

  1. In a large pan, combine chicken stock, coconut milk, lemongrass, kaffir lime leaves and galangal.
  2. Bring to a boil over high heat and allow the soup to boil for 1 or 2 minutes.
  3. Add chicken, then reduce heat and simmer, uncovered, for 10 minutes, or until the chicken is cooked.
  4. Add the chilles and spring onions and simmer for 3 more minutes.
  5. Stir in the fish sauce, lime juice and coriander. You should taste a slight touch of lemon followed by a more salt and creaminess taste from the coconut milk.
  6. Serve immediately in warmed bowls as an appetizer or with rice.

Note: You can substitute chicken with shrimp or fish as desired.

Ideas:  Coconuts are one of the nutritious of all the fruits and visit www.ecoconutnutrition.com/coconut-juice-health-benefits.html">this site to know more about coconuts.

Check Out More

Clear Thai Soup



Have You Tried These Other Appetizer Thai?

Khai Yat Sai (Spicy Thai Omelet)

In many Thai dishes, eggs from a tiny quail to chicken eggs are usually being used. Even though this dish, a simple omelet which is a common dish to most of us, this spicy Thai omelet recipe is special to me. It’s special because when I served this Thai omelet […][...]

Corn & Crab Soup

Ingredients: serve 4 2 tbsp. vegetable or peanut oil 4 garlic cloves, chopped finely 5 shallots, chopped finely 2 lemongrass stalks, chopped finely 1-inch / 2.5-cm piece fresh ginger, chopped finely 1-3/4 pints / 1 liter / 4 cups chicken stock 14 oz / 400 g / 1-3/4 cups canned […][...]

Leave A Comment...

*