Best 3 Tom Gai Kaa Onn Chicken Coconut Cream Soup Recipes

**Discover the Exquisite Flavors of Tom Gai Kaa Onn: A Culinary Journey to Thailand's Coconut Cream Soup Legacy**

Tom Gai Kaa Onn, a traditional Thai soup, tantalizes taste buds with its harmonious blend of aromatic flavors and rich coconut cream. This delectable dish, also known as Chicken Coconut Cream Soup, originates from the vibrant culinary heritage of Thailand, where it is a beloved comfort food. Embark on a culinary adventure as we explore three variations of this classic soup, each offering unique twists on the original recipe. From the traditional Tom Gai Kaa Onn, featuring tender chicken, fragrant herbs, and a creamy coconut broth, to the spicy Tom Yum Gai Kaa Onn, infused with the fiery heat of chili peppers and the tang of lime leaves, and the vegetarian Tom Kha Hed, a delightful plant-based rendition that celebrates the bounty of vegetables and mushrooms, these recipes promise an unforgettable gastronomic experience. Prepare to be captivated by the enticing aromas and indulge in the velvety smoothness of Tom Gai Kaa Onn, a testament to the culinary artistry of Thailand.

Here are our top 3 tried and tested recipes!

BEST EVER TOM KHA GAI - THAI COCONUT SOUP

Best Ever Tom Kha Gai - Thai Coconut Soup image

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

Ingredients

1 tablespoon coconut oil
½ of one onion (sliced)
2 cloves garlic (chopped)
½ of one red jalapeno pepper (sliced, or a couple Thai chiles, halved)
3 ¼-inch slices galangal or ginger
1 lemongrass stalk (pounded with the side of a knife and cut into 2-inch long pieces)
2 teaspoons red Thai curry paste
4 cups chicken broth (see Notes if vegan or on Whole30)
4 cups canned coconut cream or coconut milk (see Notes)
2 medium chicken breasts (cut into bite-sized pieces, see Notes for vegan/vegetarian or to use shrimp)
8 ounces white mushroom caps (sliced)
1-2 tablespoons coconut sugar (if on Whole30, see Notes)
1 ½ - 2 tablespoons fish sauce (plus more to taste, see Notes if on Whole30 or vegan)
2-3 tablespoons fresh lime juice
2-3 green onions (sliced thin)
fresh cilantro (chopped, for garnish)

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)

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: Fresh ingredients will give your Tom Gai Kai Onn the best flavor. Look for plump, juicy chicken breasts, fresh lemongrass, galangal, and kaffir lime leaves.
Don't overcrowd the pot: When you're cooking the chicken, don't overcrowd the pot. This will prevent the chicken from cooking evenly.
Simmer the soup gently: Once the soup is simmering, reduce the heat to low and simmer gently for at least 30 minutes. This will allow the flavors to meld and develop.
Season to taste: Before serving, taste the soup and adjust the seasonings as needed. You may want to add more fish sauce, lime juice, or chili peppers.
Garnish with fresh herbs: When serving, garnish the soup with fresh cilantro, basil, or mint. This will add a pop of color and flavor.

Conclusion:

Tom Gai Kai Onn is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With its fragrant broth, tender chicken, and fresh vegetables, this soup is sure to please everyone at the table. So next time you're looking for a flavorful and satisfying soup, give Tom Gai Kai Onn a try!