Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, thai coconut chicken soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
This authentic recipe for Tom Kha Gai (Thai Coconut Chicken Soup) is full of amazing flavor and can be made quickly and easily on the stovetop or in an Instant Pot pressure cooker. So don't make the soup, until you have time to go to the Asian Market. This Thai Coconut Chicken Soup is no exception.
Thai Coconut Chicken Soup is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Thai Coconut Chicken Soup is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook thai coconut chicken soup using 20 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Thai Coconut Chicken Soup:
- Make ready 1/2 cup chicken boiled and shredded
- Make ready 1 capsicum sliced
- Get 5-6 beans chopped
- Make ready 2 tbsp green peas
- Make ready 1/2 cup shredded cabbage
- Get 2 tbsp spring onions chopped
- Get 5-6 cloves garlic minced
- Prepare 1/2 tsp ginger grated or paste
- Make ready 2 tbsp fresh lemon juice
- Prepare 1/2 tsp black pepper powder
- Prepare 1 tsp mixed herbs
- Make ready 4-5 dry lemon grass stalks broken to pieces
- Take 2 tbsp coriander chopped
- Prepare 1/2 cup coconut milk
- Take 2 tsp soya sauce
- Make ready 1 tbsp green chilli sauce
- Get 1 tsp red chilli sauce
- Make ready 1 tbsp thick coconut cream
- Get 1 tbsp cornflour
- Prepare 1 tbsp refined oil
Chicken soup soothes the soul (not a scientific fact yet, but it may as well be). In this Thai version, we infuse the broth with coconut milk, fragrant curry paste, fresh ginger, and cilantro to wake up the senses. If you're looking to clear congestion, add a few slices of fresh jalapeno to the stock mixture. "The soup part was very tasty but it made the chicken bits seem flavorless. I highly suggest seasoning your chicken before adding it to this dish.
Instructions 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.
Creamy and flavorful, our Easy Thai Coconut Soup is the recipe you've been looking for. For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. I am super excited to share this Instant Pot creamy Thai coconut chicken soup, which is a Thai-flavored chicken soup made with coconut milk and chicken broth, infused with Thai herbs plus fresh lime juice. Add broth, coconut milk, and fish sauce and bring to a boil. My latest obsession in life is all things curry.
So that’s going to wrap it up with this exceptional food thai coconut chicken soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
