How To make Spicy Chicken Coconut Soup
Stephen Ceideburg 2 Chicken breast halves
1/2 c Slivered fresh lemon, with
-peel 3 tb Fish sauce
1 1/2 ts Chopped hot chile pepper, or
-to taste 2 Green onions, thinly sliced,
-including part of green top 1 1/2 ts Sugar
4 c Unsweetened coconut milk
2 c Chicken stock
3 ts Minced lemon grass or 1
-teaspoon grated lemon zest 1 c Whole straw mushrooms
1 tb Slivered galangal root or
-ginger root
[I prefer galangal--even dried, to ginger, but ginger will do. S.C.] Place chicken breasts in pan with just enough cold water to cover. Bring to a boil over medium heat; immediately reduce heat so water barely ripples. Simmer uncovered, until done, about 12 minutes. Meat should be moist and opaque throughout; cook only to just beyond pink stage. Remove breasts and drain well. Cool to room temperature; remove and discard skin and bones. Shred meat into bite-sized pieces. Reserve. Combine slivered lemon, fish sauce, chile pepper, green onion and sugar; set aside. Combine coconut milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered, until lemon grass is tender, about 15 to 20 minutes. Add reserved chicken and lemon mixture and heat through, about 3 minutes. Serves 6 to 8 as a first course or 4 as a main course.
How To make Spicy Chicken Coconut Soup's Videos
BEST EVER Tom Kha Gai | Thai Chicken Coconut Soup
OPEN for ingredients! Tom Kha Gai (tom ka kai/tom ka gai/ต้มข่าไก่) is a Thai chicken coconut soup. This is considered one of the more popular soups in Thailand, second only to Tom Yum. Unlike Tom Yum, which is a spicy, sour soup, Tom Kha Gai is a much milder, and creamier soup. Much like Tom Yum, Tom Kha Gai is served as a dish with rice, as opposed to being eaten by itself like a soup.
More info here:
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Timestamps:
00:15 - All the aromatics you need
00:21 - How to prep the aromatics
03:27 - How to prep Chicken
04:03 - Making the Tom Kha Gai - Sauteeing the Aromatics
04:41 - Making the Tom Kha Gai - Stock Infusion
05:44 - Making the Tom Kha Gai - Adding the Chicken and Mushrooms
06:25 - Making the Tom Kha Gai - Stirring in Coconut Milk
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Ingredients:
- 2 cups or 500ml chicken stock
- 2 cups Coconut Milk (or 1 cup carton coconut cream)
- 200g Chicken, cubed
- 50g or 1 loose cup of Mushrooms
- 1.5 tbsps Fish Sauce, or to taste
- 1 tsp Sugar, or to taste
- 2 tbsps Lime Juice
- A handful of Cilantro
Aromatics:
- 1 Onion, cut in half
- 2 cloves Garlic, smashed
- 1 Lemongrass, bruised
- 1 inch Galangal or Blue Ginger
- 4-5 Makrut or Kaffir Lime Leaves
- 2 Bird’s Eye Chillies, mashed
- 2-3 Coriander or Cilantro Roots
Served with:
- Jasmine rice, for serving
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Authentic Tom Kha Gai Thai BEST EVER Coconut Chicken Soup
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My Knife
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Palm Sugar
Kaffir lime leaves
Coconut milk
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???? Tom Kha Gai (Galangal Chicken Soup)
Ingredients
2 cups chicken broth
1 large or 2 small lemongrass, pounded
2 oz galangal, pounded
2 medium or 4 small shallots, diced
2 tsp palm sugar
2 tbsp fish sauce
1 can (13.5 oz) coconut milk
1 large tomato
5 oz mushrooms (I like oyster or beech mushrooms but you can use your favorite mushrooms)
2 to 3 lime leaves, removed stems
1 to 3 Thai chilies, pounded
10 oz chicken, sliced into bite size (approximately 1 chicken breast or 2 chicken thighs)
2 green onions, chopped
Handful cilantro, chopped
1/4 to 1/3 cup freshly squeezed lime juice (approximately 2 to 3 limes)
Super easy Thai Chicken Soup | Creamy Coconut, Chicken & Thai Spices | Kravings
Thai Chicken soup to me is the ultimate comfort food. Over the years, I’ve made different versions, but I’m really partial to this one flavoured with Thai Red Curry paste and oozing with mushrooms. While I love mushrooms in general, I love the use of Enoki in this and other soups. It gives the soup a noodle like texture without the carbs – win win!
Even though I do love to make my own Red Curry Paste, I make this one with canned curry paste, which is actually really good and convenient! I have used Chicken in this recipe, however, the Thai flavours and mushrooms are the real stars so it’s very easy to make this totally vegetarian as well!
Here are the ingredients and steps to make this recipe!
1 tbsp of Peanut Oil
1/2 cup sliced Spring Onions
2 tbsps minced Garlic
1 cup - 200 gms cubed raw Chicken
2 tbsps Thai Red Curry paste
2 - 3 tbsps Fish Sauce
1/2 cup diced Green Pepper
400 ml Chicken stock (from cube)
400 ml cup Water
2 cups Enoki Mushrooms
2 cups of regular Mushrooms
300 ml of Coconut Milk
1/2 cup cooked Jasmine rice
1/4 cup sliced Spring Onion stems
1/4 cup fresh Cilantro or Coriander
Heat the peanut oil or any other oil
Saute the spring onion and garlic
Add the chicken and follow with the red curry paste
Mix well to coat the chicken and flip it over to cook
Add most of the fish sauce and the green pepper
Add the stock followed by the water and bring to the boil
If using homemade stock and it’s not concentrated, use 800 ml of stock instead
Add the Enoki and regular mushrooms and allow to cook for a few minutes
Add the coconut milk and rice
Taste for salt and add the rest of the fish sauce if required
Finally add the spring onion leaves and coriander and serve
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Chicken Coconut Curry Soup
Don't wait for cold weather to enjoy this chicken curry soup. It's bursting with flavour and doesn't take long to make.
Recipe:
Copyright Manitoba Chicken Producers 2017
All rights reserved
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