Best 5 Coconut Milk Soup With Chicken Gai Dom Kha Recipes
**Introduction:**
Embark on a culinary journey to the heart of Thailand with our enticing Coconut Milk Soup with Chicken (Gai Dom Kha). This traditional Thai soup, also known as Tom Kha Gai, captivates the senses with its harmonious blend of sweet, sour, and savory flavors. The creamy coconut milk base, infused with fragrant lemongrass, galangal, and kaffir lime leaves, creates a rich and aromatic broth that is both comforting and invigorating. Tender pieces of chicken add a satisfying protein element, while the addition of straw mushrooms, tomatoes, and red chili peppers imparts a delightful textural contrast and a subtle hint of spiciness. This authentic Thai soup is a true symphony of flavors and textures, sure to tantalize your taste buds and leave you craving more. In this article, we present two variations of this classic dish: the original Gai Dom Kha and a vegetarian-friendly version that showcases the versatility of this culinary masterpiece.
**Recipes:**
1. **Classic Gai Dom Kha (Coconut Milk Soup with Chicken):**
This traditional recipe embodies the essence of Gai Dom Kha, featuring tender chicken simmered in a flavorful broth made with coconut milk, lemongrass, galangal, kaffir lime leaves, and a touch of red chili pepper for a subtle kick. Straw mushrooms and tomatoes add a delightful textural contrast, while fresh herbs like cilantro and basil provide a vibrant finish.
2. **Vegetarian Gai Dom Kha:**
For those who prefer a plant-based option, our vegetarian Gai Dom Kha offers a vibrant and flavorful alternative. Tofu takes the place of chicken, adding a satisfying protein element, while a medley of vegetables, including mushrooms, carrots, and bell peppers, provide a colorful and nutritious twist. The creamy coconut milk broth, infused with aromatic spices and herbs, ensures that this vegetarian version is just as satisfying and delicious as the classic recipe.
Whether you opt for the classic Gai Dom Kha with chicken or explore the vegetarian variation, this Thai soup is sure to become a favorite in your culinary repertoire. Its harmonious blend of flavors and textures, coupled with its versatility, makes it a perfect dish for any occasion.
BEST EVER TOM KHA GAI - THAI COCONUT SOUP
This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. Whole30, paleo, and vegan options offered.
Provided by Cheryl Malik
Categories Main Course Side Dish Soup
Time 1h
Number Of Ingredients 16
Steps:
- In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
- Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.
Nutrition Facts : Calories 682 kcal, Carbohydrate 18 g, Protein 27 g, Fat 60 g, SaturatedFat 52 g, Cholesterol 48 mg, Sodium 1266 mg, Fiber 5 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 4 g
TOM KA GAI (COCONUT CHICKEN SOUP)
The quintessential Thai soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
- In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
- Sprinkle with scallions and fresh cilantro and serve steaming hot.
Nutrition Facts : Calories 432.7 calories, Carbohydrate 5.5 g, Cholesterol 38 mg, Fat 41.1 g, Fiber 1.7 g, Protein 14.8 g, SaturatedFat 27.4 g, Sodium 786.9 mg, Sugar 0.6 g
THAI CHICKEN AND COCONUT MILK SOUP
Provided by Food Network
Number Of Ingredients 11
Steps:
- Place the chicken stock in a heavy-bottomed pot over high heat. Add the lime peel, lemon peel, ginger root, green chiles, and the cilantro stems and roots. Bring to a boil, turn down to a simmer and cook until reduced to 3 cups. Press occasionally on the solids with a wooden spoon to release flavor. Working with a sharp knife, cut the chicken breasts into broad slices, as thin as possible. Salt lightly, and reserve in refrigerator. When broth is reduced, strain into a measuring cup. Press on the solids in the strainer with a wooden spoon. Place the coconut milk in the soup pot over medium heat. Slowly stir in the reduced broth. Warm rapidly but do not allow to boil (otherwise the coconut milk will separate). When the soup is just below the boiling point, add the chicken slices. Remove from heat after 30 seconds (or when the chicken is just cooked through). Just before serving, mix together the lime juice and sugar in a small bowl. Blend in the fish sauce. Pour mixture into hot soup, season to taste and garnish soup with a little bit of chopped scallion and cilantro leaves. Yield: 6 first-course servings.
- Optional step: If your soup has curdled a bit, or if you'd like a fluffier texture in the soup, before you add the chicken, place the soup in a blender at high speed for 30 seconds. Then return to pot, add chicken and proceed as before. As an appetizer: Looks lovely served individually in six wide, shallow soup bowls. Great starter for many kinds of meals, not just Thai. As a main course: By doubling the amount of chicken and keeping the same amount of liquid, you convert this soup practically into a stew. The six wide, shallow bowls still work well; place a half-cup of steamed white rice to one side in each bowl, then divide the soup/stew among the bowls. Serve a tomato salad on the side that has been dressed with lime juice, sugar, fish sauce, and topped with chopped peanuts and minced cilantro. If you can get the Thai ingredients: for the lime and lemon peel, substitute 3/8 cup Keffir lime leaves, 2 lemon grass stalks chopped, 3 thick slices dried galanga root.
COCONUT CHICKEN SOUP
It is a northern Thai soup called Tom Khai Gai. Much of the flavor comes from the garnish that is added after it is cooked: the fresh lime, chiles, coriander leaves, and the roasted chili curry paste. This soup will have a bite to it no matter what you do, but you can modify the spiciness by changing the peppers and the amount of chili paste that you use.
Provided by ellisreyes
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
- Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 32 g, Cholesterol 49.4 mg, Fat 25.6 g, Fiber 4.2 g, Protein 26.7 g, SaturatedFat 21.7 g, Sodium 1476.6 mg, Sugar 16.2 g
CHICKEN AND COCONUT MILK SOUP
The hot peppers in this dish are balanced by the cool, soothing coconut milk, leaving you with a refreshing combination of flavors.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Bring coconut milk to a boil in a medium saucepan. Add chicken and lemongrass. Reduce to a simmer, and cook, stirring occasionally, until chicken is just cooked through, about 4 minutes.
- Stir in scallions and Dragon chiles, and cook until heated through, about 30 seconds. Remove from heat. Stir in lime juice, fish sauce, and shredded cilantro. Garnish with cilantro leaves and Bird chiles. Serve immediately.
Tips:
- Choose the right coconut milk. For the best flavor and texture, use full-fat coconut milk. You can also use coconut cream, but it will be richer and more flavorful.
- Don't boil the coconut milk. Boiling will cause the coconut milk to separate and curdle. Bring it to a simmer over medium heat, and then reduce the heat to low.
- Add the chicken and vegetables at the right time. Add the chicken first, and cook it until it is cooked through. Then add the vegetables, and cook them until they are tender but still have a little crunch.
- Season to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lime juice or a handful of chopped cilantro for extra flavor.
- Serve with rice or noodles. Coconut milk soup is traditionally served with rice or noodles. You can also serve it with a side of vegetables or salad.
Conclusion:
Coconut milk soup with chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its creamy, flavorful broth and tender chicken and vegetables, this soup is sure to be a hit with the whole family.
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