Best 5 Tom Ka Kai Thai Coconut Chicken Soup Recipes

**Tom Ka Kai, a Culinary Journey of Thai Cuisine:**

Originating from Thailand, Tom Ka Kai is a delectable coconut chicken soup that tantalizes taste buds with its aromatic broth and unique blend of flavors. This popular dish is a harmonious union of spicy, sour, and sweet elements, crafted with fresh ingredients that showcase the essence of Thai cuisine. Infused with the essence of fragrant lemongrass, the soul of galangal, and the warmth of kaffir lime leaves, Tom Ka Kai embodies the perfect balance of flavors. Discover the authentic recipe for this culinary delight, along with variations that cater to different dietary preferences, including a delectable vegan version. Embark on a culinary adventure and indulge in the vibrant flavors of Thailand with this comprehensive guide to Tom Ka Kai.

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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

TOM GAI KAA ONN (CHICKEN COCONUT CREAM SOUP)

Tom Gai Kaa Onn (Chicken Coconut Cream Soup) image

Provided by Food Network

Categories appetizer

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

One 4-inch piece young galangal or 5-inch piece fresh young ginger
9 cloves garlic, minced
15 sprigs cilantro stems with roots, minced (1/4 cup), plus 4 sprigs cilantro
4 stalks lemongrass, green parts and hard outer layers removed, 2 stalks minced, 2 stalks sliced into 3-inch lengths and lightly crushed
1 teaspoon Thai white peppercorns, dry roasted and finely ground
3 shallots, minced
4 cups fresh unsweetened coconut cream and milk (combined to make consistency of whole milk)
4 cups fresh unsweetened coconut cream and milk (combined to make consistency of whole milk)
One 3-pound chicken, rinsed, thoroughly dried, and chopped into bite-size pieces
7 kaffir lime leaves, hard center stems removed, or zest of two limes
1/2 teaspoon sea salt
3 tablespoons fish sauce (namm pla)
7 fresh bird chiles or 5 to 6 serrano chiles
1 to 2 limes, sliced into wedges

Steps:

Using a mortar and pestle, pound half of the galangal with the garlic into a paste. One at a time, add the cilantro stems and roots, miced lemongrass, ground peppercorns, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into a fine paste. Set aside, or transfer to a jar with a tight-fitting lid and refrigerate.
In a 4-quart saucepan, bring the coconut cream and milk to a gentle boil over medium heat. Do not overheat or it will curdle. Add the galangal paste and stir well, then add the chicken and bring to a boil. Add the kaffir lime leaves, lemongrass stalks, sea salt, fish sauce, the remaining galangal and the chiles, cover, and simmer over medium-low heat for about 45 minutes, until the chicken is completely cooked.
Transfer to a serving bowl, garnish with the cilantro sprigs, and serve with the lime wedges.

THE BEST THAI TOM KHA SOUP RECIPE

The Best Thai Tom Kha Soup Recipe image

Tom Kha Gai - Thai chicken coconut soup aromatic of lemongrass, lime kaffir leaves and galangal, gives you a refreshing aftertaste with a creamy taste from coconut.

Provided by natty's pantry

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

4 cups coconut milk
1 cup chicken stock
¼ cup finely chopped cilantro
1 stalk lemongrass, tough outer parts removed, thinly sliced
1 (2 inch) piece galangal, thinly sliced
2 fresh Thai chile peppers, minced
6 kaffir lime leaves, thinly sliced
2 pounds boneless chicken thighs, cut against the grain into bite-sized pieces
½ head cabbage, thinly sliced
5 limes, juiced
¾ teaspoon fish sauce

Steps:

Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 13 g, Cholesterol 69 mg, Fat 36.2 g, Fiber 3.2 g, Protein 23 g, SaturatedFat 27.5 g, Sodium 243.8 mg, Sugar 2.8 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. This will give your Tom Kha Kai soup the best flavor.
Don't be afraid to experiment with the ingredients. You can add or remove vegetables, herbs, and spices to create a soup that suits your taste.
Don't overcook the chicken. Chicken is best when it is cooked through but still tender. Overcooked chicken will be tough and chewy.
Serve Tom Kha Kai soup hot. This soup is best enjoyed when it is hot and steaming.
Garnish the soup with fresh herbs and vegetables. This will add color and flavor to the soup.

Conclusion:

Tom Kha Kai is a delicious and healthy soup that is easy to make. It is a great way to use up leftover chicken, and it is also a good choice for a light lunch or dinner. If you are looking for a new and exciting soup recipe, Tom Kha Kai is definitely worth trying.