Tom Ka Gai( Spicy coconut chicken soup)

★★★★★ 1 Review
Rebecca3067 avatar
By Rebecca Thompson
from Franklin, TN

My Husband had ordered A soup like this at a Thai place. It was so good. So I had to find a way to make it or something like it. This recipe is just as good as the one my husband had at the restaurant. Made it for my church fellowship lunch everyone loved it and wanted the recipe for it.

serves 6 servings
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients

  • 2 Tbsp
    grated fresh ginger
  • 2 Tbsp
    peanut oil
  • 1 tsp
    crushed red pepper
  • 6 c
    reduced-sodium chicken broth
  • 1/2 c
    uncooked jasmine rice
  • 5
    fresh kaffir lime leaves
  • 1 stalk
    fresh lemongrass (white part only)
  • 3 c
    coarsely shredded cooked chicken
  • 1 to 2 can
    unsweetened coconut milk
  • 1 c
    thinly sliced fresh button mushrooms
  • 1 c
    red sweet pepper strips(1 medium pepper)
  • 1/2 c
    chopped onion(1 medium onion)
  • 1/4 c
    nam pla (thai fish sauce)
  • 2 Tbsp
    snipped fresh cliantro
  • 2 to 3 Tbsp
    lime juice
  • 1/4 c
    green onions (optional)
  • handful sprig
    cilantro sprigs (optional)
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How To Make

  • 1
    In a large saucepan combine ginger,oil, and crushed red pepper. Cook and stir over medium heat for 2 minutes. Add broth; bring to a boiling. Stir in rice; reduce heat. Simmer,covered, for 15 to 20 minutes or until rice is tender.
  • 2
    Tear lime leaves in several places from edges toward the centers. Cut lemongrass into 1 inch pieces; bruise with the flat side of a knife. Stir lime leaves, lemongrass, chicken, coconut milk, mushrooms, sweet pepper, chopped onion, nam pla, and snipped cilantro into broth mixture. Bring to a boiling; reduce heat. simmer, uncovered , for 5 minutes.
  • 3
    Remove all Lime leaves and lemongrass from soup(not edible). Stir in lime juice. If desired each serving with green onions and cilantro sprigs; serve with lime wedges.

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