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The ingredients needed to make Tom Kha (Spicy Thai Coconut Chicken Soup):
- Prepare 2 tsp Canola oil
- Prepare 1 cup Sliced Mushrooms
- You need 1/2 cup Chopped Red Bell Pepper
- Take 4 tsp Minced Peeled Fresh Ginger
- Use 4 clove Garlic, Minced
- You need 1 3-inch Stalk Lemongrass, Halved Lengthwise
- You need 2 tsp Sambel Oelek (ground fresh chile paste)
- Provide 3 cup Chicken Stock
- Use 1 1/4 cup Coconut Milk
- Get 4 tsp Fish Sauce
- Prepare 1 tbsp Sugar
- Prepare 2 cup Shredded Cooked Chicken Breast (about 8 ounces)
- Prepare 1/2 cup Green Onion Strips
- Prepare 3 tbsp Chopped Fresh Cilantro
- Take 2 tbsp Fresh Lime Juice
Instructions to make Tom Kha (Spicy Thai Coconut Chicken Soup):
- Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat.
- Add mushrooms, bell pepper, ginger, garlic, and lemongrass; cook 3 minutes, stirring occasionally.
- Add chile paste; cook 1 minute.
- Add chicken stock, coconut milk, fish sauce, and sugar; bring to a simmer.
- Reduce heat to low; simmer for 10 minutes.
- Add chicken to pan; cook 1 minute or until thoroughly heated.
- Discard lemongrass. Top with onions, cilantro, and juice.
Tom kha kai, tom kha gai, or Thai coconut soup (Thai: ต้มข่าไก่, pronounced [tôm kʰàː kàj]; Lao: ຕົ້ມຂ່າໄກ່, pronounced [tôm kʰāː kāj]; literally "chicken galangal soup") is a spicy and sour hot soup with coconut milk in Thai cuisine Tom Kha is a great place to start. There are usually at least two soups listed on the menu at a typical Thai restaurant: Tom Kha and Tom Yum. The former is a creamy, slightly sour coconut soup, usually featuring some sort of mushroom, cilantro, and very light veggies like baby corn. If it contains chicken, it's called Tom Kha Gai. Tom Kha Soup is everyone's favorite Thai coconut chicken soup.
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