Best 5 Coconut Soup With Chicken Galanga Root Tom Kha Kai Recipes

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Indulge in the tantalizing flavors of Tom Kha Kai, a classic Thai coconut soup that bursts with aromatic and spicy notes. This delectable soup, pronounced as "tom-kha-gai", features a harmonious blend of coconut milk, galangal root, lemongrass, kaffir lime leaves, and a hint of chili heat. The tender chicken pieces and an array of mushrooms, including oyster, shiitake, and straw mushrooms, add a delightful textural contrast to the creamy broth. Served with fragrant jasmine rice, Tom Kha Kai is an explosion of vibrant flavors that will transport you to the vibrant streets of Thailand. Don't miss out on the additional mouthwatering recipes featured in this article, including a refreshing cucumber salad, a zesty green papaya salad, and a classic Pad Thai dish. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

COCONUT SOUP WITH CHICKEN, GALANGA ROOT : TOM KHA KAI



Coconut Soup With Chicken, Galanga Root : Tom Kha Kai image

This is very simple and original recipe from Thailand where I come from. Tom Kha Kai is not only a favorite soup among Thai people but it is also favorite dish for foreigner as well.

Provided by Kanchanarak S.

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 cup water or 1 cup chicken broth
2 chicken breasts
1/2 cup coconut milk
4 sliced thinly galangal
1/2 onion, cut in 4 chunks
1 -2 red Thai chile, bruised
5 -7 mushrooms
1/2 teaspoon salt
1 tablespoon fish sauce

Steps:

  • Put the chicken broth or water into the pot and bring to boil over medium to medium high heat.
  • Add salt, lemongrass, galanga allow to simmer for 10 minutes Reduce the medium heat. Add sliced chicken in to the pot- do not stir until the soup boils again to avoid the releasing it's smell.
  • Add flavor by fish sauce and lime juice. Store and taste should be sour first, not too creaminess. Serve with hot boil rice. BON APPÉTIT.

Nutrition Facts : Calories 384.8, Fat 25.6, SaturatedFat 14.6, Cholesterol 92.8, Sodium 1393.6, Carbohydrate 6, Fiber 0.9, Sugar 2.4, Protein 33.5

TOM KHA KAI - THAI COCONUT/CHICKEN SOUP



Tom Kha Kai - Thai Coconut/Chicken Soup image

When my family visited Thailand a few years ago I fell in love with this soup. This is an adaptation from a recipe in the Amazing Tastes of Thailand booklet put out by the Thailand Tourism Authority.

Provided by Carolyn Haas

Categories     Chicken Soups

Time 30m

Number Of Ingredients 12

2 c chicken broth
2 c coconut milk (can use lite, just don't use coconut cream!)
6 slice galangal (can sub fresh ginger)
2 stalk(s) lemon grass
5 kaffir lime leaves
8 oz chicken breast, sliced thin
3 Tbsp fish sauce
2 Tbsp sugar
1/2 c lime juice
1 tsp red thai chili paste
1/4 c cilantro, torn
3-5 thai chilis (can use jalapeno or other hot chili instead)

Steps:

  • 1. Cut lower portion of lemon grass into 1 inch lengths and crush. Tear kaffir lime leaves in half. Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
  • 2. Add the chicken, fish sauce and sugar. Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
  • 3. Heat just to boiling, add chili paste and lime juice, stir until blended. Garnish with cilantro leaves and crushed chili peppers.
  • 4. NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen. I've also used minced lemon grass in a tube from the produce section. Powdered galangal is available, too. Fresh is better, of course!

TOM KHA KAI (CHICKEN COCONUT SOUP)



Tom Kha Kai (chicken Coconut Soup) image

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

Provided by KitchenManiac

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

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)

Steps:

  • Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large sauce pan and heat to boiling.
  • Add chicken, fish sauce, and sugar.
  • Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk.
  • Heat just to boiling and turn off the heat.
  • Place the lime juice and chilli paste in a serving bowl and pour the soup over them.
  • Garnish with coriander leaves and crushed chillies.

TOM KA KAI (THAI COCONUT CHICKEN SOUP)



Tom Ka Kai (Thai Coconut Chicken Soup) image

This is my husband's all time favorite Thai soup - but up until now, I haven't been able to recreate it at home. I've played around with several versions to come up with this one. The authentic ingredients make a HUGE difference - although you can use substitutions, of course, it does affect the outcome. I have been able to find the galangal root (much preferred over ginger!!), the lemongrass, and the kaffir lime leaves at my local asian market. Yum yum yum, worth the extra shopping trip!

Provided by Gatorbek

Categories     One Dish Meal

Time 35m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
2 boneless skinless chicken breasts, cut into 1 inch pieces
1/4 teaspoon salt
4 ounces fresh mushrooms, sliced (I use a stir-fry mix of mushrooms with shitakes, oyster mushrooms, and portabellas)
3 green onions, sliced (divided)
1 stalk lemongrass
1 inch fresh galangal root or 1 inch gingerroot, grated
2 red chilies (more or less to desired heat level)
6 cups chicken stock (use good quality here)
1 (14 ounce) can coconut milk
1 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce
1/2 teaspoon brown sugar
fresh cilantro
fresh basil leaf

Steps:

  • In the bottom of a large soup pot, heat the oil over high heat until very hot but not smoking. I often make this is a wok on the stove.
  • Salt the chicken and add to oil, tossing to brown all the pieces. Cook about 3 minutes or until outside is browned, but not necessarily cooked all the way through.
  • Add mushrooms and toss. Allow to cook until some of the moisture is cooked out and the mushrooms are soft. Turn down heat to medium-low.
  • To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. You can use a food processor for this, or just mince it by hand. The woody upper portion of the stalk will be removed later, so don't chop it up, simply score it by making a few superficial cuts in it to allow it to flavor the soup.
  • Add the whites of the onions, reserving the greens. Add the minced lower portion of the lemongrass, grated galangal, and chilies. Toss until just warmed through.
  • Add the lemongrass stalk, lime leaves, chicken stock, coconut milk, lime juice, fish sauce, brown sugar and remaining onions, reserving just a few for garnish. Simmer over low heat for 15 minutes to allow flavors to blend well.
  • Taste test and adjust flavors as follows:.
  • Not salty enough - add more fish sauce.
  • Too sour - add a little more brown sugar.
  • Too spicy - add more coconut milk.
  • Not spicy enough - add more chilies.
  • Ladle into 4 soup bowls and garnish with remaining onion greens, cilantro, and basil.
  • Variations:.
  • Add more vegetables such as some sliced red bell peppers with the mushrooms.
  • Serve over wide rice noodles for a main dish serving.
  • Make vegetarian by increasing mushrooms in place of chicken and substituting vegetable stock.

Nutrition Facts : Calories 478.4, Fat 34, SaturatedFat 21.2, Cholesterol 48.6, Sodium 1453.7, Carbohydrate 20.6, Fiber 0.9, Sugar 8.7, Protein 25.6

TOM KA GAI (COCONUT CHICKEN SOUP)



Tom Ka Gai (Coconut Chicken Soup) image

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

¾ pound boneless, skinless chicken meat
3 tablespoons vegetable oil
2 (14 ounce) cans coconut milk
2 cups water
2 tablespoons minced fresh ginger root
4 tablespoons fish sauce
¼ cup fresh lime juice
¼ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro

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

Tips:

  • Choosing the right ingredients is essential for a flavorful and authentic Tom Kha Kai. Look for fresh galangal root, lemongrass, and kaffir lime leaves for the best results.
  • The type of mushrooms used in the soup is up to personal preference. Common choices include shiitake, oyster, or straw mushrooms.
  • If you prefer a spicier soup, add more chili peppers or red pepper flakes. For a milder soup, reduce the amount of chili peppers or omit them altogether.
  • Coconut milk can vary in thickness, so adjust the amount of broth used accordingly. You may need to add more or less broth to achieve the desired consistency.
  • When adding the chicken, be sure to cook it until it is fully cooked through. This will help to ensure that the soup is safe to eat.
  • Serve Tom Kha Kai with jasmine rice or noodles for a complete meal.

Conclusion:

Tom Kha Kai is a delicious and flavorful soup that is perfect for a quick and easy meal. With its combination of zesty flavors and creamy coconut broth, it is sure to be a hit with everyone who tries it. Whether you are a fan of Thai cuisine or simply looking for a new and exciting soup recipe, Tom Kha Kai is a great choice. Give it a try and experience the amazing flavors of this classic Thai dish.

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