- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Tom Kha Gai Soup (Photos)
Posted on 2/23/14 at 2:58 pm
Posted on 2/23/14 at 2:58 pm
Many of you do not like Coconut in any form. If that is you, then this post is not for you. We love Thai food and coconut, so we make this soup at least every other month. It is a lot better than that frequency indicates. I actually could eat it every other week but we like to vary our menu, there is a good Thai place in Meridian we go to about every other week and there are only so many meals in a month (Sigh).
Tom Kha Gai - Thai Coconut Chicken Soup
There are lots of ingredients in this soup - You'll need:
Two chicken breasts, three cans chicken broth, one chicken bouillon cube, a clove of garlic, a 1 inch peeled piece of fresh ginger - split lengthwise, 1 carrot, 3/4 of a celery stalk, half of an onion, A little basil, a little lemon grass, a can of coconut milk, a teaspoon of Thai chili garlic paste, 2 Tablespoons of fish sauce, a teaspoon of sugar, the peel of a lime, the juice of a lime, the bottoms (white part) of five or six green onions, a cup of heavy cream, salt, black pepper, red pepper and a splash of white wine.
For serving:
Two cups of cooked Jasmine rice
A cup of thinly sliced carrot, five or six chopped green onions, a half cup of sliced mushrooms, Srirachi sauce to your heat preference. Depending on the power of the Chili Garlic paste and how my broth tastes when it is ready to plate, I may not add any Srirachi at all. If you like hot Thai, Srirachi, red pepper and red bird peppers are the way to achieve whatever level of hot you like.
The chicken stock for the soup is made by cooking the chicken breasts in the chicken broth, with a splash of white wine, the carrot, celery, half onion, a clove of garlic, a 1 inch piece of ginger, sliced in half lengthwise, the lime peel, some black pepper and a little salt. If you are familiar with the recipe and like "Hot Thai" you can add one or two red bird peppers here. I never use them in my soup because I almost died of spontaneous combustion once when I foolishly sampled a "Hot Thai" dish.
When fully cooked, remove the chicken, set aside and when cooled, cut into 1/4 inch thick medallions of suitable spoon size. Remove and discard all other additions to the broth. Strain the broth if you like.
To this broth add the bottoms of the green onions, two teaspoons of finely minced lemon grass, two teaspoons of Thai basil, a teaspoon of sugar, a teaspoon of Thai chili garlic paste, two Tablespoons of fish sauce. Cook this for maybe five minutes. Taste for seasoning (salty and hot) and adjust as you like.
Add the chicken, coconut milk and heavy cream. The soup is ready to bowl.
The bowl gets thinly sliced carrot, mushroom and green onion tops
on top of a few Tablespoons of cooked Jasmine rice
and enough soup to finish the bowl
Spoon view
Some will add or substitute green beans. If they are your thing, go for it.
all my stuff
Tom Kha Gai - Thai Coconut Chicken Soup
There are lots of ingredients in this soup - You'll need:
Two chicken breasts, three cans chicken broth, one chicken bouillon cube, a clove of garlic, a 1 inch peeled piece of fresh ginger - split lengthwise, 1 carrot, 3/4 of a celery stalk, half of an onion, A little basil, a little lemon grass, a can of coconut milk, a teaspoon of Thai chili garlic paste, 2 Tablespoons of fish sauce, a teaspoon of sugar, the peel of a lime, the juice of a lime, the bottoms (white part) of five or six green onions, a cup of heavy cream, salt, black pepper, red pepper and a splash of white wine.
For serving:
Two cups of cooked Jasmine rice
A cup of thinly sliced carrot, five or six chopped green onions, a half cup of sliced mushrooms, Srirachi sauce to your heat preference. Depending on the power of the Chili Garlic paste and how my broth tastes when it is ready to plate, I may not add any Srirachi at all. If you like hot Thai, Srirachi, red pepper and red bird peppers are the way to achieve whatever level of hot you like.
The chicken stock for the soup is made by cooking the chicken breasts in the chicken broth, with a splash of white wine, the carrot, celery, half onion, a clove of garlic, a 1 inch piece of ginger, sliced in half lengthwise, the lime peel, some black pepper and a little salt. If you are familiar with the recipe and like "Hot Thai" you can add one or two red bird peppers here. I never use them in my soup because I almost died of spontaneous combustion once when I foolishly sampled a "Hot Thai" dish.
When fully cooked, remove the chicken, set aside and when cooled, cut into 1/4 inch thick medallions of suitable spoon size. Remove and discard all other additions to the broth. Strain the broth if you like.
To this broth add the bottoms of the green onions, two teaspoons of finely minced lemon grass, two teaspoons of Thai basil, a teaspoon of sugar, a teaspoon of Thai chili garlic paste, two Tablespoons of fish sauce. Cook this for maybe five minutes. Taste for seasoning (salty and hot) and adjust as you like.
Add the chicken, coconut milk and heavy cream. The soup is ready to bowl.
The bowl gets thinly sliced carrot, mushroom and green onion tops
on top of a few Tablespoons of cooked Jasmine rice
and enough soup to finish the bowl
Spoon view
Some will add or substitute green beans. If they are your thing, go for it.
all my stuff
This post was edited on 2/23/14 at 10:08 pm
Posted on 2/23/14 at 4:03 pm to Y.A. Tittle
one of my top 5 dishes in the world.
Would never try to make though. Too easy to walk into a Thai place and say "load me up"
Would never try to make though. Too easy to walk into a Thai place and say "load me up"
Posted on 2/23/14 at 4:11 pm to Y.A. Tittle
quote:
What's a green carrot?
It's a stupid mistake on my part.
Fixed it
Thanks
Sometimes my fingers do stoopid stuff. Hard to keep them from it.
Posted on 2/23/14 at 4:14 pm to MeridianDog
Did you cook the rice in microwave? If so how long? and do you still use a 2 to 1 ratio
Thanks and looks good
Thanks and looks good
Posted on 2/23/14 at 4:39 pm to MeridianDog
MD
That looks so good, especially on a rainy day like today. I usually make this a few times during the colder months.
I like it a little more spicy so I load it up with a little more lemon grass and ginger. I generally don't add cream.
Damn that looks so good!
That looks so good, especially on a rainy day like today. I usually make this a few times during the colder months.
I like it a little more spicy so I load it up with a little more lemon grass and ginger. I generally don't add cream.
Damn that looks so good!
Posted on 2/23/14 at 5:54 pm to zztop1234
Jasmine rice cooked in microwave.
One cup rice with two cups water. No lid. No salt. Microwave for 15 minutes on high. It will not boil over. at 15 minutes it is done (sticky rice). Remove and fluff with fork.
Long grain or basmati cooked in microwave.
1 cup rice with 1 7/8 cups water, a half teaspoon salt and if I'm doing it, a tablespoon of butter.
Microwave for 4 minutes, with lid - hopefully boils by then. Must be careful and watch it because it will boil over and mess things up. When you see it boiling, turn microwave off and start the next step.
When rice water boils, reduce microwave power to 30% power and continue microwaving for 15 more minutes. it will be done then. Remove and fluff with fork.
An alternate method for chicken seasoned rice:
Substitute chicken broth for water. two cans broth to one can rice plus an additional two Tablespoons. Salt is same, butter is same. cooking times and power settings are the same.
One cup rice with two cups water. No lid. No salt. Microwave for 15 minutes on high. It will not boil over. at 15 minutes it is done (sticky rice). Remove and fluff with fork.
Long grain or basmati cooked in microwave.
1 cup rice with 1 7/8 cups water, a half teaspoon salt and if I'm doing it, a tablespoon of butter.
Microwave for 4 minutes, with lid - hopefully boils by then. Must be careful and watch it because it will boil over and mess things up. When you see it boiling, turn microwave off and start the next step.
When rice water boils, reduce microwave power to 30% power and continue microwaving for 15 more minutes. it will be done then. Remove and fluff with fork.
An alternate method for chicken seasoned rice:
Substitute chicken broth for water. two cans broth to one can rice plus an additional two Tablespoons. Salt is same, butter is same. cooking times and power settings are the same.
This post was edited on 2/23/14 at 5:58 pm
Posted on 2/23/14 at 6:50 pm to MeridianDog
I made this this week as well. I cheated and used this as my base:
Posted on 2/23/14 at 7:03 pm to Aubie Spr96
I never knew that this product existed. I would like to try it because I'm too lazy to make my own. Thanks for showing that product.
Posted on 2/23/14 at 7:18 pm to MeridianDog
thanks MD I just noticed you have a sticker on your jar of rice
Posted on 2/23/14 at 8:10 pm to Aubie Spr96
quote:
Chicken broth with ginger
I have seen that in the market. Thanks to Sam's packaging profiles, we always have ten or twelve cans of chicken broth in the pantry and usually at least a stubby piece of ginger. I really should find a place that wouldn't mind being taken over and plant some ginger in the yard. We have had it in our yards before. Having six acres of it here would be interesting.
The stuff is incredibly invasive
This post was edited on 2/23/14 at 8:11 pm
Posted on 2/24/14 at 9:46 am to MeridianDog
anyone have any experience with growing your own ginger at home?
Posted on 2/24/14 at 9:55 am to MeridianDog
quote:
anyone have any experience with growing your own ginger at home?
Molly Ringwald's parents.
Posted on 2/24/14 at 10:30 am to MeridianDog
Oh hell yes, been wanting to try to make that.
Posted on 2/24/14 at 10:35 am to LSUballs
quote:
Molly Ringwald's parents.
ISWYDT
Popular
Back to top
Follow TigerDroppings for LSU Football News