DirectionsStep1Slice the chicken into thin bite-sized pieces (across the grain) and season with salt and pepper, and set aside.Step2In large heavy bottom pot or dutch oven, saute shallot in a little oil over medium heat. Add ginger, lemongrass, lime leaves and galalagal and 2 cups broth and simmer gently for 5 minutes, letting the broth infus…Step3Stir in the coconut milk, fish sauce, chilies, and salt and bring to a gentle simmer. Add the lime juice and sugar. Taste. Adjust salt and lime and the spice level by adding more chili paste.Step4Place everything in the instant pot except lime juice, coconut milk and sugar – leaving the chicken thighs or breasts whole. Don’t forget the salt. Give a stir.Step5If using chicken breasts, pressure cook on high pressure for 7 minutes, or 10 minutes for thighs. If using tofu, pressure cook 4 minutes.Step6Naturally, release for 10-15 minutes. Shred the chicken into bite-sized pieces using two forks and add the coconut milk, sugar, and lime juice. Taste- adjust salt, lime and spicy heat. Serve with a lime wedgeIngredientsIngredients2 Shallots (diced)¼ cupGinger (sliced into inch thick disks, skins ok, 2 inch piece)¼ cupGalangal Root (sliced into 1⁄8 thick disks, skins ok, 2 inch piece)3 tablespoonsLemongrass (finely chopped, or use lemongrass paste)8 Kaffir Lime Leaves2 cupsVeggie Broth (or chicken broth)1 poundSkinless Chicken (boneless, whole breasts or thighs, or sub 1 pound crispy Tofu or shrimp)8 ouncesMushrooms (oyster, shiitake, cremini, or straw mushrooms, or sub other veggies like bell pepper, snow peas, etc)4 Fresh Thai Chilies (or add chili paste to taste at the end)3 tablespoonsFish Sauce (or sub vegan fish sauce)1 ½ teaspoonsSalt2 14-ounces cansCoconut Milk (full fat)3 tablespoonsLime Juice (1-2 small limes, to taste)2 teaspoonsPalm (coconut or brown sugar)See moreNutritionalNutritional369 Calories32 gTotal Fat56 mgCholesterol11 gCarbohydrate630 mgSodium13 gProteinFrom feastingathome.comRecipeDirectionsIngredientsNutritionalExplore furtherThe Best Thai Tom Kha Soup Recipe Recipeallrecipes.comWhat Is Tom Kha Gai And What Does It Taste Like? - Mashedmashed.comTom Kha Gai - Allrecipesallrecipes.comTom Kha Gai Recipe How to Make Thai Coconut Chicken …tasteofhome.comTom Kha Gai Recipe (วิธีทำ ต้มข่าไก่ eatingthaifood.comRecommended to you based on what's popular • Feedback
The Best Thai Coconut Soup
Preview
See Also: thai coconut milk soup recipeShow details
WEBNov 8, 2023 · Low Calorie Thai Coconut Soup Recipe. More Low Calorie Thai Recipes: Low Calorie Chicken Satay with Peanut Sauce {96 Calories} Low Calorie Thai Red …
See Also: Soup RecipesShow details
WEBMar 17, 2016 · Cook until the chicken turns white. Add the coconut milk, fish sauce, and Stevia and bring it to a boil again. Once it is boiling again add the mushroom and cook …
See Also: Healthy Recipes, Soup RecipesShow details
WEBMay 13, 2020 · Turn off the saute feature and turn the Instant Pot to pressure cook on high for 20 minutes. Once finished, quick release your …
WEBJun 2, 2023 · How to make tom kha kai. Step 1: In a wok or pot, heat water and coconut milk over medium heat until gently boiling. Add lemongrass, galangal, kaffir lime leaves, …
See Also: Chicken Recipes, Soup RecipesShow details
WEBApr 10, 2024 · Cook the soup: Stir in the coconut milk, sliced mushrooms and season with sugar, fish sauce, lime juice and soy sauce. Allow to simmer for 5 minutes then stir in …
WEBJan 23, 2020 · Instructions. Put the chicken stock in a soup pot, along with the onion, ginger, stalk of lemongrass and sliced hot peppers. Simmer over medium low heat for about 15 minutes. Add the coconut milk, pastes, …
WEBApr 10, 2024 · Step 1 Combine water, chicken broth, and chopped lemongrass in a stovetop pot, then bring to a gentle boil over medium heat. Step 2 Introduce sliced mushrooms, cooking for 1 minute, followed by …
WEBOct 4, 2023 · Step 5: Add the coconut milk, along with the mushrooms, and asparagus. Bring to a low simmer and allow the veggies to cook about 3 minutes. Step 6: While the veggies are cooking in the broth, further …
WEBJun 4, 2022 · Heat 1 tablespoon coconut oil in a large pan or a Dutch oven over medium heat. Once the oil is hot, add ½ cup sliced onions and 1 teaspoon chopped garlic and saute for a minute. Add the following and …
WEBSep 28, 2022 · Create a creamier texture with enhanced coconut taste by replacing 1 ½ cups of vegetable broth with a 15-ounce can of coconut cream.; Adjust the spice level by adding or decreasing the curry paste …
WEBMay 6, 2019 · Deglaze the pan with the chicken broth and add in the chili, galangal or ginger (use peeled grated root ginger, do not use powdered ginger), kaffir lime leaves, lemongrass and simmer gently for 10 …
WEBJan 13, 2024 · Add the water chestnuts, peppers, lime juice and zest, fish sauce, and mushrooms. Cook for 1-2 minutes longer. Step 2: Pour in the chicken broth, coconut milk, and basil. Step 3: Bring to a boil then cover …
WEBOct 17, 2018 · 5. Low fat coconut milk can be used but the sauce won't have as good a coconut flavour and will be a bit thinner. 6. Noodles - use 200g/7oz of fresh thick noodles (like pictured) or about 180g/6oz of …
WEBFeb 1, 2024 · Remove pot from heat and let mixture cool slightly. Pour 4 cups unsweetened, full-fat coconut milk into cooled mixture and stir to incorporate, then return pot to stovetop over medium-low heat. Add 8 …
See Also: Shrimp Recipes, Soup RecipesShow details
WEBMar 23, 2020 · Instructions. In a large pot, combine the stock with the sugar, chile paste, ginger, shallots, lime zest or leaves, lemon grass and tamarind and bring to a boil over moderately high heat, turn down to …
See Also: Soup Recipes, Vegetable RecipesShow details
WEBAug 1, 2023 · Marinate the Chicken. Thinly slice 1 chicken breast against the grain and place it in a bowl. Add 1 teaspoon of water, 1 teaspoon of soy sauce, 1 teaspoon of corn starch, and 1 teaspoon of oil into the bowl …