Best 3 Thai Coconut Chicken Soup Tom Yum Gai Recipes

Indulge in the tantalizing flavors of Thai coconut chicken soup, also known as Tom Yum Gai, a culinary masterpiece that embodies the perfect balance of spicy, sour, and sweet flavors. Originating from Thailand, this delectable dish is a harmonious blend of fragrant lemongrass, aromatic galangal, zesty kaffir lime leaves, and fiery chili peppers, all simmering in a rich and creamy coconut broth. The tender chicken pieces add a satisfying protein element, while the addition of straw mushrooms and vibrant red bell peppers provides textural contrast and a delightful visual appeal. Served piping hot, this invigorating soup is sure to warm your soul and tantalize your taste buds. In addition to the classic Tom Yum Gai recipe, this article also offers variations such as Tom Yum Goong (with shrimp), Tom Yum Pla (with fish), and a vegetarian version. Each recipe is carefully crafted to retain the authentic Thai flavors while providing unique twists that cater to diverse preferences. Whether you're a seasoned Thai food enthusiast or embarking on your culinary journey, this comprehensive guide will equip you with the knowledge and techniques to create an unforgettable Tom Yum experience in the comfort of your own kitchen.

Here are our top 3 tried and tested recipes!

THAI COCONUT CHICKEN SOUP

Thai Coconut Chicken Soup image

Provided by Tyler Florence

Categories main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns
3 kaffir lime leaves, fresh or dried, hand torn
2 small Thai chiles, halved lengthwise
2 cloves garlic, crushed
One 3-inch piece fresh ginger, peeled and cut into 4 chunks
1 stalk lemongrass (white part only), cracked open with the flat side of a knife
1 1/2 cups shredded cooked chicken
One 13-ounce can unsweetened coconut milk
One 8-ounce can straw mushrooms, rinsed
2 tablespoons Thai fish sauce (nam pla)
1 1/2 teaspoons sugar
Juice of 4 limes
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves, for garnish

Steps:

For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.

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

Ingredients

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

THAI COCONUT CHICKEN SOUP (TOM KHA GAI)

Thai Coconut Chicken Soup (Tom Kha Gai) image

This is a version of the famous Thai soup created by a close friend of mine in London. I haven't found any place that serves a better soup than this!

Provided by SeanS

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 cups chicken stock (preferably low sodium)
1 can coconut milk
1 stalk lemongrass, lightly crushed
4 fresh lime leaves (use 2 Tbl lime juice as substitute)
1 tablespoon shrimp paste
3 small Thai red chili peppers, thinly sliced (remove seeds for less spice)
1 inch ginger, sliced
3 tablespoons fish sauce (or more to taste)
1 tablespoon soy sauce
1/2 tablespoon palm vinegar (or white vinegar)
1/2 drop bergamot oil (this really does make the soup)
2 boneless chicken breasts, thinly sliced
8 ounces mushrooms, thinly sliced
1 bunch cilantro, roughly chopped
2 small bok choy or 2 small other greens
1 package bean thread noodles (clear, thin)

Steps:

Gently simmer all but last 5 ingredients for 30 minutes.
Add chicken and mushrooms and simmer for another 5 minutes.
Add noodles, bok choi, cilantro.
Let stand 5 minutes.

Nutrition Facts : Calories 478.3, Fat 28.7, SaturatedFat 19.2, Cholesterol 51.8, Sodium 1930.9, Carbohydrate 29.5, Fiber 7.7, Sugar 17.3, Protein 32.4

Tips:

Use fresh ingredients whenever possible. Fresh herbs, vegetables, and meat will give your soup the best flavor.
Don't be afraid to adjust the recipe to your own taste. If you like your soup spicier, add more chili peppers. If you prefer a milder flavor, reduce the amount of chili peppers or omit them altogether.
Garnish your soup with fresh herbs and vegetables before serving. This will add a pop of color and flavor.
Serve your soup with rice or noodles. This will help to soak up the delicious broth.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers for up to 3 months.

Conclusion:

Thai Coconut Chicken Soup (Tom Yum Gai) is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The combination of lemongrass, galangal, kaffir lime leaves, and chili peppers gives the soup a unique and flavorful taste. The coconut milk adds a rich and creamy texture, while the chicken provides protein and substance. This soup is sure to please everyone at your table. So what are you waiting for? Give this recipe a try today!