Thai Coconut Curry Chicken Soup (Tom Kha Gai)
Super good Coconut Curry Thai soup
"Good recipe; very flavorful. I added couple of ingredients to give it a little kick. I used chili paste w/ basil ( available at Asian stores) and also extra veggies ( carrots, bell peppers). When served, I added fresh "- Sagy2005
56 people want to try | 66 have favorited
|2 tablespoonsVegetable oil|
|1 mediumOnion; diced small|
|1 cloveGarlic; minced|
|1 tablespoonThai red curry paste|
|6 1/4inch wide slicesGinger (fresh)|
|1/2 teaspoonGrated lime peel|
|2 Limes; juice only|
|4 cupsChicken stock|
|1 lbsChicken; cut small|
|2 cupsShitake mushrooms; stemmed, caps quartered|
|1 (14oz) canCoconut Milk|
|2 tablespoonsNam pla / fish sauce|
Thai Coconut Curry Chicken Soup (Tom Kha Gai) Preparation
Trim lemongrass, cut into three pieces about four inches long. Whack the pieces with the flat side of your knife blade to crush slightly.
Heat oil in a saucepan over medium-high heat.
Saute onion and garlic for about two minutes.
Add lemongrass, curry paste, ginger discs, and lime leaf (or peel). Cook, stirring, for three minutes.
Add stock. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
Add coconut milk, chopped chicken and quartered mushroom caps. Cook five minutes, or until chicken is just cooked through.
Add lime juice and nam pla. Taste for balance between nam pla and lime. If one flavor is dominating too much, add a little of the other.
I would add more curry paste
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Thai Coconut Curry Chicken Soup (Tom Kha Gai) Reviews
There are no tags on this recipe. Log in to add tags.
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven