Time 45m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Cut the lemongrass into 5 cm pieces and pound the pieces with the side of your kitchen knife to bruise them. This helps to release the flavour into the soup. Using a large saucepan- combine the stock, lemongrass pieces, galangal, whole lime leaves and coriander (cilantro) roots and stems mixture. Bring to the boil. Reduce the heat. Simmer covered for 5 minutes. Remove from the heat and allow to stand for 10 minutes. Strain the stock through muslin or a fine strainer into a large heatproof bowl. Discard the solids. Rinse your saucepan. Return your stock/soup base to the same saucepan. Add chicken and straw mushrooms. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes, or until the chicken is cooked through. Stir in the coconut milk, lime juice, fish sauce and the sugar. Cook, stirring, until only just heated through. Do not boil. Remove from heat. Add the remaining ingredients- coriander (cilantro) leaves, red chillies, kaffir lime leaves and the lemon grass slices. Serve hot.
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 1h Number Of Ingredients 16 Steps:
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. 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. Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.
Time 40m Yield 6 serving(s) Number Of Ingredients 21 Steps:
Place the chicken stock (or broth) in a stockpot, add lemon grass, ginger and lime leaves. I recommend slicing the lime leaves along the veins almost to the midrib to allow for more flavor release. These kaffir lime leaves are used in the same fashion we season soups with bay leaves. Bring the broth to a slow boil over medium heat. Add sliced chicken, mushrooms, water chestnuts, salt, lime juice, fish sauce and sugar, reserving more lime juice and fish sauce to add later to taste. Cook slowly, uncovered for 10 - 15 minutes, then add coconut milk, cilantro, green onion, tomato, fresh coconut meat, bruised chilies, and red curry paste. Stirring frequently, bring almost to a boil, then remove from heat and serve if you are happy with the flavor of lime juice to fish sauce in conjunction with the other ingredients. Cook this soup gently to prevent the coconut milk from separating.
Time 45m Yield 6 Number Of Ingredients 13 Steps:
Devein lime leaves and cut into very thin slices; set aside. Combine chicken broth and coconut milk in a large pot; bring to a boil. Add chiles, galangal, and ginger and simmer over medium heat for 10 to 15 minutes. Add chicken, sliced lime leaves, and lemon grass and continue to cook until chicken is no longer pink in the centers, about 10 minutes. Turn off the heat and add the drained straw mushrooms, fish sauce, sugar, and lime juice. Stir well, and serve with plenty of fresh cilantro on top as a garnish.
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.
Number Of Ingredients 17 Steps:
Preparation: Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot. For more detailed instructions on how to do this, see: All About Lemongrass Guide Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil. Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked. Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes. Turn heat down to minimum. Add lime juice and stir. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you’d like it creamier, add more coconut milk. If not spicy enough, add more chili. Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl. For an extra kick of flavor, add a dollop of either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY!
Time 30m Yield Serves 2 Number Of Ingredients 0 Steps:
Bring chicken stock or water to the boil, add galangal, lemon grass, kafir lime leaves, coriander stalks and boil for 5 minutes until fragrant. Add chicken breast to the soup, boil for another 5 minutes until cooked. Add a pinch of sugar, coconut milk, chillis, cherry tomatoes and mushroom. Bring the soup to the boil again. Take off the heat. Season with lime juice and fish sauce. Add coriander leaves and spring onions.
More about “tom ka gai soup thai w lemon grass recipes”
Time 42m Yield 6 servings, as part of Thai meal Number Of Ingredients 13 Steps:
Wash and trim root ends of lemon grass. Peel off tough layers and slice bottom 6 inches thinly. Discard rest of the lemon grass. Chop one tablespoon. With a food processor running add chopped lemon grass, 1 tablespoon sliced ginger, the garlic, peppercorns and coriander roots and shallots and process to rough paste. Bring 1 cup of the coconut milk to a boil and add lemon grass mixture. Keep stirring, reduce heat and add chicken, the remaining coconut milk and the remaining ginger and lemon grass. Return mixture to a boil. Reduce heat and simmer until chicken is tender, about 3 minutes longer. Add chilies, fish sauce and lime juice to soup. Decorate with lime leaves and coriander sprigs and serve.
