Time 35m Yield 6 Number Of Ingredients 11 Steps:

Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white. In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes. Sprinkle with scallions and fresh cilantro and serve steaming hot.

Time 35m Yield 8 serving(s) Number Of Ingredients 13 Steps:

In medium to large saucepan, bring to boil ALL ingredients EXCEPT garlic, red chili, ginger root, cilantro, chicken, and half and half cream. Meanwhile, chop the remaining ingredients (except chicken and half and half cream) finely in chopping machine, then add this to the pot. Chop and boil the chicken pieces in the soup for around 5 minutes or until fully cooked. Add the half-and-half cream to the soup and stir constantly to avoid curdling for around three minutes. Remove lemon grass root upon serving, or tell victims to remove before eating the soup! Serve soup warm or hot. NOTE: fish sauce, oyster sauce, Tom Yum paste may be purchased at a Thai or Chinese market. Also, sometimes your local store will carry these items.

Time 1h Yield 8 Number Of Ingredients 11 Steps:

Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes. Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

Time 35m Yield 4 bowls, 4 serving(s) Number Of Ingredients 15 Steps:

In the bottom of a large soup pot, heat the oil over high heat until very hot but not smoking. I often make this is a wok on the stove. Salt the chicken and add to oil, tossing to brown all the pieces. Cook about 3 minutes or until outside is browned, but not necessarily cooked all the way through. Add mushrooms and toss. Allow to cook until some of the moisture is cooked out and the mushrooms are soft. Turn down heat to medium-low. To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. You can use a food processor for this, or just mince it by hand. The woody upper portion of the stalk will be removed later, so don’t chop it up, simply score it by making a few superficial cuts in it to allow it to flavor the soup. Add the whites of the onions, reserving the greens. Add the minced lower portion of the lemongrass, grated galangal, and chilies. Toss until just warmed through. Add the lemongrass stalk, lime leaves, chicken stock, coconut milk, lime juice, fish sauce, brown sugar and remaining onions, reserving just a few for garnish. Simmer over low heat for 15 minutes to allow flavors to blend well. Taste test and adjust flavors as follows:. Not salty enough - add more fish sauce. Too sour - add a little more brown sugar. Too spicy - add more coconut milk. Not spicy enough - add more chilies. Ladle into 4 soup bowls and garnish with remaining onion greens, cilantro, and basil. Variations:. Add more vegetables such as some sliced red bell peppers with the mushrooms. Serve over wide rice noodles for a main dish serving. Make vegetarian by increasing mushrooms in place of chicken and substituting vegetable stock.

More about “leas tom ka kai soup recipes”

Time 1h10m Yield 12 cups, 10-12 serving(s) Number Of Ingredients 13 Steps:

Cook as much Jasmine rice as needed. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro and 1 tbsp fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not be brown). Stir in chicken broth and 1 can of coconut milk; bring to simmer over high heat. Cover, reduce heat to low and simmer until flavors have blended, 10 minutes. Pour broth through fine mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan. Return pan to medium-high heat. Stir remaining can coconut milk, curry paste*, and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add shrimp. Serve with desired amount of Jasmine rice. *This works very well and can be kept in the pantry until opened (http://ecx.images-amazon.com/images/I/51CJCBJES1L._SS500_.jpg).