COCONUT CHICKEN LIME SOUP RECIPES

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TOM KHA GAI (CHICKEN COCONUT SOUP) RECIPE | BON APPéTIT



Tom Kha Gai (Chicken Coconut Soup) Recipe | Bon Appétit image

This silky, aromatic soup is a complete meal in a bowl.

Provided by Long Grain, Camden, ME

Yield 6 Servings

Number Of Ingredients 10

1 1” piece ginger, peeled
10 makrut (Thai) lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice
6 cups low-sodium chicken broth
1½ lb. skinless, boneless chicken thighs, cut into 1” pieces
8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
1 13.5-oz. can coconut milk
2 Tbsp. fish sauce (such as nam pla or nuoc nam)
1 tsp. sugar
2 stalks fresh lemongrass, tough outer layers removed
Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)

Steps:

  • Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.
  • Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, and sugar.
  • Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.

THAI COCONUT CHICKEN SOUP RECIPE | TYLER FLORENCE | FOOD ...



Thai Coconut Chicken Soup Recipe | Tyler Florence | Food ... image

Provided by Tyler Florence

Categories     main-dish

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 4 servings

Number Of Ingredients 22

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns
3 kaffir lime leaves, fresh or dried, hand torn
2 small Thai chiles, halved lengthwise
2 cloves garlic, crushed
One 3-inch piece fresh ginger, peeled and cut into 4 chunks
1 stalk lemongrass (white part only), cracked open with the flat side of a knife
1 1/2 cups shredded cooked chicken
One 13-ounce can unsweetened coconut milk
One 8-ounce can straw mushrooms, rinsed
2 tablespoons Thai fish sauce (nam pla)
1 1/2 teaspoons sugar
Juice of 4 limes
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves, for garnish

Steps:

  • For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
  • For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
  • Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.

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