Tom Ka Gai Spicy Chicken Soup W Coconut Milk Recette

Unlock the secrets to the most flavorful Tom Kha Gai! This recipe, perfected after countless experiments, delivers an authentic Thai experience. I grow many ingredients fresh, but you can easily find them at Thai markets or use frozen alternatives (frozen is always better than freeze-dried!). Learn how to expertly balance the bright citrus notes of lemongrass and kaffir lime leaves with the creamy richness of coconut milk and a delightful spicy kick. This isn't just a soup; it's a taste of Thailand in your kitchen!

Préparation 20 min

Cuisson 40 min

Calories 1059.4 kcal

Protéines 48g

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Tom Ka Gai Spicy Chicken Soup W Coconut Milk

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Tom Ka Gai Spicy Chicken Soup W Coconut Milk

6 cups Chicken Stock
Lemongrass
1 inch Ginger, thinly sliced
Kaffir Lime Leaves
Chicken
Straw Mushrooms
8 oz Mushrooms (cremini or shiitake), sliced
1 can (8 oz) Water Chestnuts, drained and sliced
1 teaspoon Salt (or to taste)
2 tablespoons Lime Juice, plus more to taste
2 tablespoons Fish Sauce, plus more to taste
1 tablespoon Sugar (or to taste, adjust to preference)
1 can (13.5 oz) Full-fat Coconut Milk
1/4 cup Cilantro, chopped
2 Green Onions, thinly sliced
Tomatoes
Coconut Meat
Thai Chiles
1-2 tablespoons Red Curry Paste (adjust to your spice preference)

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Comment préparer Tom Ka Gai Spicy Chicken Soup W Coconut Milk

In a large stockpot or Dutch oven, combine chicken stock, lemongrass, ginger, and kaffir lime leaves. Slice the lime leaves along the veins almost to the midrib to release more flavor.
Bring the broth to a gentle simmer over medium heat.
Add sliced chicken, mushrooms, water chestnuts, salt, 2 tablespoons lime juice, and 2 tablespoons fish sauce.
Simmer uncovered for 10-15 minutes, or until chicken is cooked through.
Stir in coconut milk, cilantro, green onions, tomato, shredded coconut meat (if using), bruised chilies, and red curry paste.
Gently simmer for another 5 minutes, stirring frequently to prevent scorching. Do not boil vigorously, as this can cause the coconut milk to separate.
Taste and adjust seasoning with lime juice, fish sauce, and sugar as needed.
Remove from heat and serve immediately. Garnish with extra cilantro and lime wedges if desired.

Nutrition Information (Approximate per serving)

Sodium

79 g

Sugar

467g

Fat

186g

Carbs

46g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes Mushroom Recipes Asian Thai Gluten Free One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Preparation Easy 3 Steps Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Tom Ka Gai Spicy Chicken Soup W Coconut Milk ?

Tom Ka Gai Spicy Chicken Soup W Coconut Milk prend environ 60 minutes du début à la fin — environ 20 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Tom Ka Gai Spicy Chicken Soup W Coconut Milk ?

Tom Ka Gai Spicy Chicken Soup W Coconut Milk contient environ 1059.4 calories par portion, avec environ 48 g de protéines, 46 g de glucides et 73 g de lipides.

De quels ingrédients ai-je besoin pour Tom Ka Gai Spicy Chicken Soup W Coconut Milk ?

Les principaux ingrédients de Tom Ka Gai Spicy Chicken Soup W Coconut Milk sont Chicken Stock, Lemongrass, Ginger, Kaffir Lime Leaves, Chicken, Straw Mushrooms. Consultez la liste complète avec les quantités ci-dessus.