Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, thai coconut chicken soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Read Customer Reviews & Find Best Sellers. In a large pot over medium heat, heat oil. Add broth, coconut milk, and fish sauce and bring. Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice.
Thai Coconut Chicken Soup is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Thai Coconut Chicken Soup is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook thai coconut chicken soup using 20 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Thai Coconut Chicken Soup:
- Take chicken boiled and shredded
- Take capsicum sliced
- Prepare beans chopped
- Get green peas
- Make ready shredded cabbage
- Prepare spring onions chopped
- Prepare garlic minced
- Prepare ginger grated or paste
- Get fresh lemon juice
- Prepare black pepper powder
- Take mixed herbs
- Take dry lemon grass stalks broken to pieces
- Take coriander chopped
- Get coconut milk
- Take soya sauce
- Prepare green chilli sauce
- Prepare red chilli sauce
- Prepare thick coconut cream
- Prepare cornflour
- Take refined oil
Thai coconut soup with chicken makes use of a variety of ingredients that are typical in Thai cuisine such as lemongrass, fish sauce (yes, fish sauce) and lime. Heat the oil in a large pot over medium heat. Slowly pour the chicken broth over the mixture, stirring continually. This simple Thai chicken soup (aka Tom Ka Gai) has that distinctive Thai flavor -a balance of spicy, salty, sweet, and sour.
Steps to make Thai Coconut Chicken Soup:
- Boil chicken pieces with little salt and 1 cup water.Shred the pieces and reserve stock.Heat 1 tbsp oil in a pan and stir fry minced garlic to light golden brown.Add shredded ginger and toss.Add chopped vegetables and chicken stock alongwith the shredded chicken.Add 1.5 cups water and boil.Add mixed herbs,lemon grass,soya sauce,chilli sauce,salt and black pepper.Add the coconut milk and boil.Make a slurry of cornflour and add it to the soup.Sprinkle lemon juice.
- Remove the lemon grass stalks before serving.Garnish with fresh chopped coriander and thick coconut cream.Serve piping hot coconut chicken soup as an appetiser or with noodles as a full meal.
Slowly pour the chicken broth over the mixture, stirring continually. This simple Thai chicken soup (aka Tom Ka Gai) has that distinctive Thai flavor -a balance of spicy, salty, sweet, and sour. A bit creamier than Tom Yum soup, you will especially welcome this soup's frangrance and comforting warmth during the winter. Tom Ka Gai can either be served as an appetizer or as the star player. This classic chicken and coconut soup gets its rich and dynamic flavor from quintessential Thai ingredients: coconut milk, lemongrass, fresh ginger, lime juice, fish sauce, chile paste, basil, and cilantro.
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