Thai Chicken and Coconut Soup (Tom Kha Kai) Recipe 🍲
Overview:
Indulge in the tantalizing flavors of Thailand with this aromatic Thai Chicken and Coconut Soup, commonly known as Tom Kha Kai. Bursting with the goodness of coconut milk, tender chicken, and an array of fragrant herbs and spices, this dish is a delightful blend of sweet, savory, and tangy flavors. Perfect for a cozy evening meal or to impress guests with its exotic taste!
Nutritional Information:
- Calories: 315.5 per serving
- Fat Content: 21.9g
- Saturated Fat Content: 14.9g
- Cholesterol Content: 42.4mg
- Sodium Content: 760.1mg
- Carbohydrate Content: 12.9g
- Fiber Content: 0.4g
- Sugar Content: 6.3g
- Protein Content: 18.6g
Ingredients:
- 1 kaffir lime leaf
- 4 lemongrass stalks
- 2 slices of ginger
- 5 slices of galangal
- 3 hot green chili peppers
- 1 chicken breast, thinly sliced
- 350ml coconut milk
- 400ml chicken stock
- 3 tablespoons lime juice
- 1 tablespoon palm sugar
- 2 tablespoons fish sauce
- Fresh coriander leaves for garnish
Instructions:
| Step | Description |
|---|---|
| 1 | Pour the chicken stock into a wok over a high heat. |
| 2 | Add the kaffir lime leaves, lemongrass, ginger, galangal, chili peppers, and coriander stems and roots. |
| 3 | Bring to the boil and reduce the heat to a simmer for 10-15 minutes, pressing the solids with a wooden spoon to release the flavor until reduced by half. |
| 4 | Add coconut milk and simmer gently for 3 minutes. |
| 5 | Add the chicken and stir for 30 seconds until the chicken is just cooked. |
| 6 | Stir through the lime juice, sugar, and fish sauce. |
| 7 | Serve immediately, sprinkled with fresh coriander leaves. |
Recipe Notes:
- Kaffir Lime Leaves: These aromatic leaves impart a unique citrusy flavor to the soup. If fresh leaves are unavailable, you can use dried ones, but adjust the quantity accordingly.
- Lemongrass: Trim the tough outer layers of the lemongrass stalks and bruise them before adding to the soup to release their flavor.
- Galangal: This rhizome, similar to ginger, adds a subtle heat and floral aroma to the soup. Slice it thinly for better infusion.
- Chili Peppers: Adjust the quantity according to your spice preference. You can deseed them for a milder flavor.
- Coconut Milk: Use full-fat coconut milk for a rich and creamy texture.
- Chicken Stock: For a vegetarian option, you can substitute vegetable stock for chicken stock.
- Garnish: Fresh coriander leaves add a burst of freshness to the soup. You can also add a few slices of red chili for extra color and heat.
- Serve with: Enjoy this soup as a standalone dish or pair it with steamed jasmine rice for a more substantial meal. It also pairs well with Thai jasmine rice or noodles.
Serving Suggestions:
- Serve this aromatic Thai Chicken and Coconut Soup hot, garnished with fresh coriander leaves, alongside some steamed rice or crusty bread for a satisfying meal.
- Pair it with a crisp green salad dressed with a tangy lime vinaigrette for a refreshing contrast of flavors.
- Accompany it with a side of Thai-style spring rolls or crispy wontons for an appetizing starter to a Thai-themed dinner party.
Enjoy your culinary journey as you savor the exotic flavors of Thailand in every spoonful of this comforting and aromatic Thai Chicken and Coconut Soup (Tom Kha Kai)! 🌴🍲
