Tom Ka Recipe

Thai Coconut Soup with Shrimp (Tom Kha Goong)

WEBDec 9, 2015 · Instructions. In a large pot or Dutch oven add broth, ginger, lemongrass, curry paste and fish sauce and simmer for about 10 mins. …

1. In a large pot or Dutch oven add broth, ginger, lemongrass, curry paste and fish sauce and simmer for about 10 mins.
2. Add coconut milk, mushrooms and red bell peppers. Continue to cook stirring occasionally, until mushrooms are soft (about 5 min.). Add shrimp, continue to cook until shrimp are fully cooked (about 5 min.). Remove from heat, remove lemongrass stalks and stir in lime juice. Stir in cilantro, reserving a small amount for garnish.
3. Can be served as a soup or over jasmine rice for a heartier meal option.
4. * you should be able to find fish sauce at well stocked grocery stores (in the Asian section). If it's not available you can sub 1 Tbsp worcestershire sauce + 1 Tbsp low sodium soy sauce.

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Best Ever Tom Kha Gai Soup (Thai Coconut Chicken …

WEBSep 5, 2018 · Instructions. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or …

1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
2. Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
3. Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

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Tom Kha Soup (Thai Coconut Soup) Feasting At Home

WEBFeb 26, 2024 · Add the chicken (or tofu) and mushrooms and gently poach, simmering for 3-4 minutes or until the chicken is just cooked through. …

Rating: 4.8/5(65)
1. Place 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. 🙂
2. If using chicken breasts, pressure cook on high pressure for 7 minutes, or 10 minutes for thighs. If using tofu, pressure cook 4 minutes.
3. Naturally 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 wedge.
4. Slice the chicken into thin bitesized pieces ( across the grain) and season with salt and pepper and set aside.

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