tom ka gai( spicy coconut chicken soup)

Name: Tom Ka Gai( Spicy coconut chicken soup)
Prep time: 30 min
Cook time: 20 min
Yield: 6
Cuisine: Asian
Ingredients: 2 tablespoon(s) grated fresh ginger; 2 tablespoon(s) peanut oil; 1 teaspoon(s) crushed red pepper; 6 cup(s) reduced-sodium chicken broth; 1/2 cup(s) uncooked jasmine rice; 5 - fresh kaffir lime leaves; 1 stalk(s) fresh lemongrass (white part only); 3 cup(s) coarsely shredded cooked chicken; 1 to 2 can(s) unsweetened coconut milk; 1 cup(s) thinly sliced fresh button mushrooms; 1 cup(s) red sweet pepper strips(1 medium pepper); 1/2 cup(s) chopped onion(1 medium onion); 1/4 cup(s) nam pla (thai fish sauce); 2 tablespoon(s) snipped fresh cliantro; 2 to 3 tablespoon(s) lime juice; 1/4 cup(s) green onions (optional); handful sprig(s) cilantro sprigs (optional)

(1 RATING)

42 Pinches 1 Photo

Rebecca Thompson

Franklin, TN

Updated on Jun 9, 2013

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.

Rate

prep time 30 Min

cook time 20 Min

method Stove Top

yield 6 servings

Ingredients

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

How To Make tom ka gai( spicy coconut chicken soup)

Step 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.

Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes