Mushrooms, chili paste, and peppers: Simmer another 5 minutes, and add shrimp and thin-sliced scallops: The shrimp and scallops only need 2-3 minutes, so it's almost done. Add prepared lemongrass to the pot, including upper parts of the stalk you didn't mince. Use boneless and skinless.) Put the shrimp in the pan. for the ingredients, more information, and many, many more video recipes. Then add your palm sugar, cilantro stems, Thai chilies, bell peppers, tomatoes, makrut and onion. Remove the pot from the heat, taste, and season with salt and pepper as needed. Add raw shrimp and mushrooms and continue cooking for an additional 3 to 5 minutes until shrimp are pink and cooked through. Let simmer for ~15 minutes (usually the time I use to peel the shrimp and cut them in half). Just like fans have come to expect, Pitre's incredibly well-tested recipes will work perfectly every time, and of course taste great too. All This is one of my favorite soups so fragrant! Home Special Diets Whole30 Tom Kha Soup with Shrimp, Published September 9, 2015. Let it cook on low heat for about 10 minutes. Keep it on the same medium-low temperature. She is the author of Indian Instant Pot Cookbook, The Keto Instant Pot Cookbook, Every Day Easy Air Fryer, and Instant Pot Fast & Easy. Thanks for sharing, the finished photo looks amazing! Bring to a boil then simmer for 15-20 minutes. Simmer for 10 minutes to combine flavors. Instructions In the Instant Pot, combine the broth, shrimp, mushrooms and their liquid, half the coconut milk, the ginger, chiles (if using), 1 tablespoon of the fish sauce, the lemongrass, honey, and salt. URVASHI PITRE moved to the U.S. thirty years ago with $20 in her pocket, two suitcases, a college scholarship, and a headful of Indian recipes passed down through her family. Add the chiles and lime juice to the pot and stir to combine. Add in the shrimp and bring to a boil again until thoroughly cooked. shrimp. Required fields are marked *. Making mid-week meals super simple. 5. Strain broth into clean saucepan; discard solids. Stir in another cup of coconut milk, so as to not let the coconut milk overheat and curdle. You should be able to find all the ingredients at your local grocery store. Did you make this recipe? Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables have softened. Now she runs her own global consulting firm. and especially Thai soup! Add the lemongrass to the pot and cover. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. * Percent Daily Values are based on a 2000 calorie diet. While tom kha is typically made with chicken (in which case its known as tom kha gai), I like making it with shrimp as a change of pace. The very best recipe I've ever made or tried. Drain the stock into a medium bowl over a strainer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add in the chicken broth, chicken, straw mushrooms, cherry tomatoes, fish sauce, tom yum paste, sugar, and salt to the pot. Simmer for 15 to 20 minutes, allowing flavors to meld. Season with lime juice and parsley. Boo hoo! Gently crush each hot chile taking care to leave the stem intact. Is it wrong that Ive been slurping this soup and simultaneously muttering .ummm! Divide the soup among four bowls, garnish with the basil and lime wedges, and serve. Tom Yum Thai soup is the most popular recipe of all Thai soups, and it's famous worldwide. * you should be able to find fish sauce at well stocked grocery stores (in the Asian section). Add the garlic, ginger, scallions, jalapeo, and shiitake mushrooms and season with salt. Let warm for a minute or two, then remove from heat. Allow the vegetables and shrimp to simmer for about 1 to 2 minutes. Continue to cook stirring occasionally, until mushrooms are soft (about 5 min.). Stir in cilantro, reserving a small amount for garnish. Personally, I like to add in some green cabbage or baby spinach because I love as many vegetables as possible. Thanks Dana! Heat 1 tablespoon of oil in a medium pot (at least 3 quarts) over medium-high heat until the oil shimmers. All the classic flavors that make Thai soup so delicious like coconut milk, lemongrass and ginger in an easy to make (and quick) recipe. Reprinted from Well + Good. Instructions. Place shrimp meat in a separate bowl and season with 1/4 teaspoon of salt. Make it into a full meal by adding some cooked noodles to it. Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below. Step three. For the paste, blend the paste ingredients in a food processor until smooth. Pour broth through fine mesh strainer and discard solids in strainer. Can be served as a soup or over jasmine rice for a heartier meal option. Tom Kha Goong. Secure the lid on the pot. Oh my gosh..YUM! Filed Under: 30 Minute Meals, Dairy Free, Egg Free, Gluten Free, Grain Free, Kid Friendly, Low Carb, Mains, Nut Free, One Pot Meals, Paleo, Primal, Shellfish, Soups, Stews, + Chili, Whole30. Vegetarian Tom Yum Soup (Vegan/Gluten-Free) This vegetarian version of 6. Rate this Tom Kha (Coconut Soup) With Shrimp, Easy recipe with 4 stalks fresh lemongrass, 1 piece fresh ginger (2-3 inches), 32 oz chicken broth, 2 (14 oz) cans coconut milk, 1 -2 cup sliced mushrooms, 50 -60 raw shrimp (thawed), 1 -5 tsp chili oil (to taste), 1 lime, juice . Your email address will not be published. Strain broth through a sieve into a bowl; discard solids. Increase heat to medium-high heat. Saut for 3-5 minutes. And, when you donate, you'll become a member of The Splendid Table Co-op. In a deep cooking pot, pour the chicken stock and turn heat to medium-high. Bring to a boil, cover and immediately lower to a simmer. Simmer for 5 minutes. Bring it to boil over medium high heat, then add palm sugar, 2 tbsp fish sauce, 1 can (13.5 oz) of coconut milk, tomatoes, mushrooms, lime leaves, Thai chilies and chicken. Homemade Tom Yum Soup - Allrecipes . Cook, stirring occasionally, until tender, about 3-4 minutes. Thanks for including me . Add lemongrass, galangal and shallot. Keep the pot cover to prevent the stock from reduced too much. Melt butter in a large stockpot or Dutch oven over medium high heat. Add the liquids and seasonings: Pour in the broth, coconut milk, fish sauce, coconut aminos, lime juice, and seasonings (reserving the cilantro) and mix well to combine. Add broth, water, lemongrass, sliced ginger, onions, mushrooms, fish sauce, curry paste, lime leaves, and chicken breast to the cooking pot. Bring coconut milk and chicken stock to a boil in a pot over high heat. Add in Stir in coconut milk and mushrooms. Copyright 2022 EverydayMaven | Privacy Policy. Whole Food. I say up until a few months ago because the building that housed the restaurant was torn down (and the restaurant moved across town) to build a new multi -level residential/commercial building . Add the mushrooms, 8 ounces peeled and deveined large or jumbo shrimp, 2 tablespoons nam prik pao paste, and 2 tablespoons fish sauce. Photographs copyright 2019 by Johnny Miller. Step 2 Add chicken and return to a boil. 16 raw shell-on shrimp (you will use the shells of the shrimp to make the Tom Kha Soup Base) 3 cups unsweetened coconut milk 1 cup Tom Kha Stock Base (recipe below) 1 whole lemongrass stalk 8 kaffir lime leaves 1 inch piece galangal 10 grape tomatoes, sliced in half Ingredients 1.30 pounds Chicken Breast (**3 chicken breasts about inch thick each. Cook 1 hour. appreciate you taking the time to share your thoughts and I'm glad you enjoyed your "masterpiece", Thanks for stopping by Simple Healthy Kitchen- a food blog featuring simple healthy meal ideas that can be prepared in 30 min. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. Storing: Leftovers can be stored in an airtight container in the refrigerator for 2 days. Panang Curry with Coconut Lime Jasmine Rice. Lets get started! Continue simmering for another 5 minutes. and stir to mix together. This Tom Kha Gai recipe is naturally gluten free and can be made vegetarian and vegan as well. I'm Alyssa and I live in the Seattle area. Cook shrimp and mushrooms. Add water, lemongrass, galangal, chilies, kaffir lime leaves into a pot and bring it to boil. Add fish sauce, if desired. Add shrimp, continue to cook until shrimp are fully cooked (about 5 min.). http://www.biscuitsandburlap.com/2016/02/15/10-soups-for-those-cold-winter-months/, Arugula Salad with Lemon Balsamic Dressing, While you can substitute fresh ginger for. Reduce heat to medium. Rinse the herbs, mushrooms and veggies. Perfect for cold fall and winter nights. Thai Coconut Soup with Shrimp ( Tom Kha Soup) -Making Thai soup at home is actually really easy! Add garlic, chili, lime leaves, and mushrooms to broth. Special Thai Orange Fish Soup. Reduce heat and simmer until flavors are melded, 8-10 minutes. And bonusit can be made easily in one pot in about 30 mins. I like to leave the chilies in but if you want this super mild, remove those at this point. Add the chicken strips and simmer for 15 minutes. I kept this recipe rather classic so you can get used to making it and use it as a very flexible base. Once your soup is done pressure cooking you will want to turn your Instant Pot completely off. Place the lemongrass, lime and that ginger pieces into the simmering coconut milk. Nah, its just that good! Ingredients 2 tablespoons coconut oil 3 garlic cloves, minced 1 (1/2-inch) piece fresh ginger, peeled and grated 1 bunch scallions, thinly sliced 1 medium jalapeo, seeded and minced 2 cups sliced shiitake mushrooms Sea salt 2 1/2 cups chicken broth 2 (13.5-ounce) cans full-fat coconut milk 2 tablespoons fresh lime juice Heat oil in large saucepan over medium heat until just shimmering. Peel and devein shrimp, reserving shells. Add coconut milk, mushrooms and red bell peppers. Heres a quick recipe to get dinner (or lunch) on the table in about 30 min. An easy weeknight recipe and more, delivered once a week. When the shrimp is fully cooked, turn off the heat. Ingredients 1-pound shrimp, peeled and deveined 2 tablespoons coconut oil 1 white onion, sliced 3 garlic cloves, minced or made into paste 2 tablespoons ginger, minced or made into paste 1 lemongrass stalk, pounded and cut in half lengthwise then into 4 inch pieces 3-4 tablespoons red curry paste 32 oz of vegetable or chicken broth, low sodium 1 tablespoon lime juice, oz. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. I started earlier this year bringing you recipes on Wednesdays that can be prepared in one pot/pan etc. 4.24M subscribers Learn how to make a Tom Kha Gai soup recipe! Turn off the heat and remove the lemongrass. Directions Step 1: Make the shrimp stock Twist shrimp to remove the head and peel. I LOVE Thai food! Season the broth with the lime juice, fish sauce and sugar, taste testing for a balance of sour, salty, sweet and spicy. We couldn't have been more intoxicated with the delightfulness of our masterpiece! I love the taste, texture and look of the. Add the remaining ingredients, stir well, cover . Your email address will not be published. Return pan to medium-high heat. Add straw mushrooms and chicken and boil it on medium heat for a few minutes or until the chicken is cooked through. Chop the veggies and mushrooms, then set aside. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Finish up: Add the coconut sugar (if using), and juice of 2ish limes (to taste). Add cilantro, lemongrass, galangal, Thai chile peppers, and lime leaves; simmer for 5 minutes. Remove basil leaves from the soup and garnish with cilantro. What an incredible meal. ; Storage & Reheating. Add to the pot, turn off your saute setting and pressure cook on high for 20 minutes. Bring to a boil again. Stir in chicken pieces, reduce heat to low-medium, and cover pot; simmer for 30 minutes. 4. 1. Gluten Free Tom Kha Soup. Stir gently and bring it to a light simmer, then reduce heat to medium and gently simmer for 6 minutes or until chicken is fully cooked. Classic Thai Chicken Soup (Tom Ka Gai) Thai Chicken Soup (Tom Ka Gai) 8. You can also subscribe without commenting. We may share your information with advertising and analytics partners. Youve got protein (shrimp), good fats (coconut milk), a bit of acid (lime juice) and a nice kick of heat (chilies). Close the pressure-release valve. Combine stock, crushed galangal, lemongrass and chilies along with sliced lime leaves in a soup pot over medium high heat. Store in an airtight container in the refrigerator. Close the pressure-release valve. All rights reserved. Rinse saucepan and return broth mixture to pan. Add chicken; simmer until no longer pink in the center, about 7 minutes. When you think about it, it really is a perfect meal, especially if you toss in a handful of veggies right before you serve it. Course Soup Cuisine Thai Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 8 Ingredients 3 Tbsp. Add shrimp, salt and pepper, to taste. Step 3: Stir in more coconut milk. Cover, reduce heat to low and simmer until flavors have blended, 10 minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! Saute until cooked through, but still slightly firm. Ive been playing around with this recipe to try to replicate the Tom Kah Soup I used to get at the restaurant and I think I finally NAILED IT!! Serve hot and Enjoy! Then cut the stalks into 3-inch (7.5-cm) pieces. Using a strainer or slotted spoon, remove the solids (cilantro stems and lime zest) from the soup. Indian Instant Pot Cookbook by Urvashi Pitre is already one of the top-selling cookbooks in its category. Add coconut milk and boil for a couple more minutes. Remove pot from heat and slowly stir in coconut milk. Set aside. I am passionate about creating delicious real food recipes that don't take all day to make. or less, using seasonally fresh ingredients. On medium-high heat, bring to a boil. Divide the soup among four serving bowls. Saut shrimp over medium heat until they are fully Add 1 tbsp olive oil to the same large pot. Reduce heat slightly to achieve a nice simmer. Select. Add the cubed tofu and let cook for about 6-8 minutes. Toss the galangal, lemongrass, sugar, and lime leaves in. Last Updated February 27, 2021. In a large pot or Dutch oven add broth, ginger, lemongrass, curry paste and fish sauce and simmer for about 10 mins. Add tom yum paste, lemongrass, galangal, kaffir leaves, shallot, cilantro stems, tomatoes, and the stock in an instant pot. One of my favorite meal-in-bowl soups is Tom Kha. Tom Kha Goong. Bring to a boil. Method. - Chef Savvy . Stir to incorporate, then cover slow cooker with lid. Simmer uncovered about 15 minutes until the broth is nice and infused and you can smell it. Slice or chop 2 lemongrass stalks and 6 small-sized Thai red chilies (bird's eye chilies). Discard lemongrass. How To Make Thai Chicken Soup With Coconut Milk. 1 inch ginger peeled and sliced into 1/8" rounds 1 cup sliced mushrooms 2 tbsp lime juice 1 tbsp fish sauce 1 tsp sriracha Chopped cilantro for garnish Instructions Prepare the shrimp by peeling and deveining if not already done prior to purchase. Boil 5 to 6 minutes, or until fragrant. Its naturally low carb and dairy free, easily gluten free, can be made in under 30minutes and so much cheaper to make at home than pay $9 or $11 for a quart of take-out (with questionable ingredients). Spicy coconut soup aka Tom Kah soup was one items I frequently ordered. Put the stock into a pot and bring to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and. by Alexia Brue + Melisse Gelula, Donate today for as little as $5.00 a month. Select MANUAL or PRESSURE COOK and set the pot at LOW pressure for 1 minute. Add tofu or chicken, onion or bok choy, and carrots to the broth; return to a boil. ummm!? Tom Kha Gai Instant Pot or Thai Coconut Chicken Soup is creamy, extremely fragrant & filled with amazing flavors. Add white parts of the green onions, carrot and mushrooms; cook for 5 minutes, stirring occasionally. Step 7: Gently stir your tom kha soup before serving it hot.Optionally, garnish it with shredded red pepper. ; Coconut milk: can be swapped for coconut cream.We enriched the soup with some heavy cream as well. This soup reheats very well, and I find the flavors deepen over time. 5 oz. Let it simmer on low heat for 5 minutes approximately so that the milk takes up the aroma. Add garlic, onion and bell pepper to the stockpot. Add boiled and shredded chicken breast to the basic vegetarian soup to make this version. Add the broth, coconut milk, lime juice, and the fish sauce and sriracha (if using), and season with salt and pepper. ummm! Pour into the soup bowls and garnish with strips of spring onion. Reduce the heat to low and simmer for 20 minutes. Make the noodles: Meanwhile, if using, soak or cook your rice vermicelli noodles in a different pot. EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Don't cut it too small. Heat oil in large saucepan over medium heat until just shimmering. I have never heard of this soup before but it seems so versatile. Did you make this recipe? Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Discard the cooked shells. Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. Remove lid and use a slotted spoon to remove galangal, lemongrass and lime leaves. 1 (1/2-inch) piece fresh ginger, peeled and grated, 2 (13.5-ounce) cans full-fat coconut milk, 1 pound fresh medium shrimp, peeled (tails removed) and deveined. Turn off the heat and add lime juice and fish sauce to taste. 3. You can add prawns to this soup instead of chicken. 30 Minutes or Less, Entrees, Rockin Meals Challenge, Whole30 Meals. Thai Chicken Soup is packed full of bold ingredients like mushrooms, Thai red chili paste, garlic, ginger, Lemongrass, lime juice, and coconut milk. If you cant find Brown Beech mushrooms, use crimini mushrooms or even standard white mushrooms. Combine all the ingredients except the coconut sugar, lime juice, and cilantro leaves in the Instant Pot. Add Chili oil if you haven't already. Hot and Sour Soup is similar to Tom Yum Soup but 7. Serves 4 as an appetizer or 2 as a main course. This Thai-style soup is brothy, fragrant, and delicately flavored. Nutrition Nutrition Facts We rely on you to do this. Instructions In the Instant Pot, combine the broth, shrimp, mushrooms and their liquid, half the coconut milk, the ginger, chiles (if using), 1 tablespoon of the fish sauce, the lemongrass, honey, and salt. Visit http://foodwishes.blogspot.com/2014/1. 3 days ago allrecipes.com Show details . Copyright 2019 by Well+Good. Once you make it and see just how quickly this Tom Kha Soup with Shrimp comes together, I promise, you will eating it all the time! Holiday parties, shopping, travel, not to mention all the normal things you do in a day. shrimp peeled and defrosted 4 shallots sliced Thai Pumpkin Soup With Shrimp . By Alyssa Brantley 6 Comments. Finally, if using a chile for serving, thinly slice into rounds and set aside. Book Description: Continue to cook stirring occasionally, until mushrooms are soft (about 5 min.). Bring to boiling; reduce heat. into the soup pot of boiling chicken broth. I'm bringing back "One Pot Wednesday's". Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil. Cook on high heat for 2 to 3 hours, or low heat for 4 to 6 hours. Cut lemongrass stalk into 3" long pieces, crush each piece with the back of the chef's knife. Your email address will not be published. After cook time is up, use slotted spoon to remove all aromatics, leaving broth behind. Freezer: You'll be happy to know that vegan tom kha soup also freezes well. Rip or slice each Kaffir Lime leaf in half. Me too Jeanette and I love how quickly it comes together! Notify me of followup comments via e-mail. Fully authorized by Instant Potbrand new recipes from the best-selling author of Indian Instant Pot Cookbook and The Keto Instant Pot Cookbook If you dont have access to either fresh or dried Kaffir Lime leaves nearby, you can order one or the otherfrom. In the Instant Pot, combine the broth, shrimp, mushrooms and their liquid, half the coconut milk, the ginger, chiles (if using), 1 tablespoon of the fish sauce, the lemongrass, honey, and salt. Trim the stems from 3 Thai chiles. Broth: something mild in flavor like chicken broth or vegetable broth. Our Favorite Chicken and Coconut Soup - Thai Style. Learn how to make delicious Tom Kha soup with bone broth, creamy coconut milk, fresh shrimp, unique veggies, and tons of authentic flavor. Lemongrass is commonly available but usually only sold in stalk form at specialty and Asian markets. Simmer until the shrimp turn opaque, about 2 minutes. Web Combine vegetable broth and shrimp in a pot over medium-high heat. Stir remaining can coconut milk, curry paste*, and sugar into broth mixture and bring to simmer. Don't subscribe Bring to a boil, cover and immediately lower to a simmer. Remove the pot from the heat. Somehow I got away from them, but I'm bringing them back (starting today) so look for new one pot ideas every Wednesday. It usually includes shrimp (known as Tom Yum Goong), but a vegetarian version is just as satisfying. Add the carrots and shitake mushrooms and saute for 3-4 minutes or until slightly soft. If you are shopping at a larger supermarket, you will most likely find it in one of the 2 x 4 see-through herb containers that are hung up in the refrigerated produce section. You can also save the shells and make this shellfish stock to keep on hand. Slice galangal into thick pieces and use the back of your chef's knife to crush each piece. Secure the lid on the pot. 1 stalk lemongrass (or 1 tbsp lemongrass paste) 2 cloves garlic 2 inch piece ginger 1 small onion 2 bird's eye chilies (or 1 Fresno chili pepper) 1 tbsp coconut oil 1 (14oz) can full fat coconut milk 3 cups chicken stock 6 oz mushrooms 2 large chicken breasts very thinly sliced 3 tbsp lime juice 1 tsp lime zest 2 tbsp fish sauce Garnish If it's not available you can sub 1 Tbsp worcestershire sauce + 1 Tbsp low sodium soy sauce. Tom Kha Gai is creamy yet light containing juicy tender chicken & delicious mushrooms in a coconut milk based stock. When it comes to mealtime, she goes for unprocessed foods that give her body the nutrition it needs, like this tom kha soup filled with healthy veggies, spices, and herbsthe ultimate comfort food at the end of a long day. Add coconut milk, mushrooms and red bell peppers. Add the onion and cook, stirring occasionally, until the edges begin to brown, about 5 to 8 minutes. directions Bring the broth, water, shallots, lemongrass, lime leaves, chilis, galangal and shiitake mushrooms to a boil, reduce the heat to reduce to a simmer before adding the shrimp and simmering until cooked, about 3 minutes. Cilantro or basil leaves for garnishing Instructions Warm the oil in a soup pot over medium heat. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. Directions Step 1 In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Every single meal is an opportunity to nourish your body and do something good for yourself, says Annie Lawless, cofounder of the organic cold-pressed juice company Suja Juice, whos now running her own nontoxic beauty brand, Lawless Beauty. Using the side of a knife or a meat mallet, press down on the stalks to crush the lemongrass. Add lemon grass, shallots, cilantro and 1 tbsp fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not be brown). Simmer for 15 to 20 minutes, allowing flavors to meld. about 18" fresh Lemongrass, cut into 3" long sections and crushed, depends on salinity of stock used so taste first%http://www.everydaymaven.com/wp-content/uploads/2015/09/IMG_1907.jpg. Off to check it out I love soup!!! Then add the cut chicken with sliced mushroom pieces to the simmering coconut milk. Bring the soup to a simmer for 5 minutes and add the remaining ingredients. Its that time of year, so much to do! Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team. For the soup, heat the olive oil in a large saucepan and fry the paste over a medium heat for 2-3 minutes. Remove the lemongrass. *This works very well and can be kept in the pantry until opened (http://ecx.images-amazon.com/images/I/51CJCBJES1L._SS500_.jpg). In a large stock pot, combine coconut milk, broth, water, fish sauce, chili sauce, coconut aminos, lime juice, ginger, and basil. 2. Add to the shrimp broth. Yum! Bring broth to a boil and reduce the heat to medium. How To Make The Best Thai Tom Kha Gai Soup - YouTube 0:00 / 8:18 How To Make The Best Thai Tom Kha Gai Soup 1,922,860 views Jul 13, 2013 20K Dislike Share RinS. Lock the lid in place and turn the valve to Sealing. Remove lid and use a slotted spoon to remove galangal, lemongrass and lime leaves. Tom Kha Soup with Shrimp. Thai Coconut Soup with Shrimp ( Tom Kha Soup) -Making Thai soup at home is actually really easy! (You can disable cookies through your browser but this will limit the functions of the site). In a large saucepan or stockpot, bring broth, lemongrass, ginger and lime zest to a boil. Reserve head and peel for shrimp stock. Remove from heat, remove lemongrass stalks and stir in lime juice. Combine stock, crushed galangal, lemongrass and chilies along with sliced lime leaves in a soup pot over medium high heat. Stir in cilantro, reserving a small amount for garnish. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Rate this Tom Kha (Coconut Soup) With Shrimp recipe with 1 tsp vegetable oil, 4 stalks fresh lemongrass, chopped, 3 large shallots, chopped, 8 sprigs fresh cilantro, chopped coarse, 3 tbsp fish sauce, 32 oz chicken broth, 2 (14 oz) cans coconut milk, 1 tbsp sugar, 1 -2 cup sliced mushrooms, 50 -60 raw shrimp (thawed), 3 tbsp lime juice, 2 tsp . In a dutch oven or large pot, heat olive oil over medium high heat. As with all of Pitre's recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too. Select MANUAL and set the pot at LOW pressure for 1 minute. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Place in a large saucepan and fill with 6 cups of water. Secure the lid on the pot. Add the shrimp and cook for 3 to 4 minutes, until pink, opaque, and cooked through. Tomatoes with English Pesto on Toasted Focaccia, Well + Good Add the raw shrimp to the shrimp broth. Serve with desired amount of Jasmine rice. When this soup is made with chicken, it's called Tom Kha Gai Soup. Discovery, Inc. or its subsidiaries and affiliates. We chose this recipe because you used shrimp and we wanted to use black cod. All the classic flavors that make Thai soup so delicious like coconut milk, lemongrass and ginger in an easy to make (and quick) recipe. Reduce heat and simmer 25-30 minutes or until . She lost 80 pounds following a restricted calorie, low-carb, keto diet, and she uses her blog, Two Sleevers, to share recipes with others. March 09, 2020. whisk to incorporate coconut milk. Instant Pot Fast and Easy Cookbook by Urvashi Pitre. Add shrimp. 16 raw shell-on shrimp (you will use the shells of the shrimp to make the Tom Kha Soup Base) 3 cups unsweetened coconut milk 1 cup Tom Kha Stock Base (recipe below) 1 whole lemongrass stalk 8 kaffir lime leaves 1 inch piece galangal 10 grape tomatoes, sliced in half Step 2 Add carrots, soy sauce, ginger, sugar, cayenne pepper, salt, pepper, lemon zest, vegetable stock and coconut milk. Ingredients for This Chicken Coconut Soup Recipe. Peel and slice 1.5 to 2 inches galangal - when chopped, it should yield 1 tablespoon sliced galangal. Whole30, paleo, and vegan options offered. I love the idea of using black cod! To make a quick shrimp stock, saut the shells in some oil for a couple of minutes, cover with water, simmer for a few minutes more, and then strain. In a large nonstick saucepan, heat oil over medium heat. You can use chicken broth and thinly sliced chicken breast if you dont eat shellfish. ; Veggies: mushrooms, bell peppers, and onions.Straw mushrooms are the classic choice, but . Strain out the solids. Secure the lid on the pot. Heat a large saut pan over high heat. Place the lemongrass, kaffir lime leaves, galangal, garlic, and shallot in the boiling water, and let it simmer for fifteen minutes. We've got you covered. Get full Tom Kha (Coconut Soup) With Shrimp, Easy Recipe ingredients, how-to directions, calories and nutrition review. If you're not sure how to peel and devein shrimp, don't worry. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Donate today for as little as $5.00 a month. Add chicken broth, water, soybeans, soy sauce and, if desired, crushed red pepper to mushroom mixture. Stir in chicken broth and 1 can of coconut milk; bring to simmer over high heat. Chicken: chicken breasts, cut into small chunks so they cook quickly and evenly. Recipe Instructions Add 1 tablespoon olive oil to a large pot. Add the chicken stock, coconut milk, lemongrass, ginger, chilies, lime juice, and fish sauce and bring it to a simmer, about 5 minutes. Melt the coconut oil in a large stockpot over medium heat. Your pictures are amazing I just shared this link in a post about great soups for these cold winter months! Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed recipesMexican, Thai, Moroccan, and morewith Instant Pot Fast & Easy, fully authorized by Instant Pot. Best Ever Tom Kha Gai - Thai Coconut Soup Prep: 15 minutes Cook: 45 minutes Total: 1 hour This tom kha soup (Thai coconut soup) is absolutely perfect. Garnish servings with basil and cilantro. If you plan to serve it a day later, dont add the shrimp until youre just about ready to serve the soup. Jeanette | Jeanette's Healthy Living says. NOTE: If you are eating Paleo, be sure to use a Paleo-compliant fish sauce. Easy Thai Coconut Soup (25 Minutes!) Step 4: Add in coconut milk, mushrooms, fish sauce, sugar, and lime juice. You'll love how it warms and energizes! Stir in cabbage; cook until wilted, about 3 minutes. Chop each stalk into 2-4 pieces and set aside. 32 ounces chicken broth 2 (14 ounce) cans coconut milk 1 tablespoon sugar 1 -2 cup sliced mushrooms 50 -60 raw shrimp (thawed) 3 tablespoons lime juice 2 teaspoons Thai red curry paste jasmine rice, 3/4 cup per person directions Cook as much Jasmine rice as needed. Its rich, complex broth is made with coconut milk, lemongrass, ginger or galangal, garlic, chiles, lime juice, fish sauce and cilantro along with tender chicken and mushrooms. Cover the pot and cook for about 15 minutes, or until the chicken is cooked through and shreddable. Add shrimp and mushrooms to the soup and simmer for another 5 minutes, until the mushrooms and shrimp are cooked through. Garnish with cilantro and serve with lime wedges alongside for squeezing. Add the curry paste, stirring until fragrant. Close the pressure-release valve. Add in carrots and cook for 3 minutes. Bring to a low simmer and allow to simmer for 15-20 minutes. Red Thai chilies can be difficult to source (even here in Seattle! Close the pressure-release valve. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Combine chicken stock, coconut milk, kaffir lime or substitutions and ginger or galangal and lemongrass paste in a medium sized pot. Lower the heat, add the mushrooms and simmer for a few minutes then, add the shrimp and simmer until the shrimp is just cooked. Add shrimp, continue to cook until shrimp are fully cooked (about 5 min.). Simmer for 2 minutes if they are already cooked and 5 minutes for raw (grey) shrimp. Squeeze lime juice, measure 4 Tablespoons and set aside. Instead, reheat the soup and add them for the last few minutes of cooking. When ready, bringing the soup to a quick boil. and up until a few months ago there was a really good Thai restaurant in my neighborhood. Serves 4 as an appetizer or 2 as a main course. Half the Time. It was a sad day for methey just might have known me by name at the restaurant and what I liked to order . sesame oil 2 lbs. Step 5: Add your shrimp last as it cooks the fastest. Bring tom kha gai soup to a light simmer for about 5 minutes. I have had tom kha gai in many places and this recipe was AWESOME! It takes slightly longer to extract the flavor since I do not bash the lemongrass and tear the kaffir lime leaves. Read More. Instructions. Directions In the Instant Pot, combine the broth, shrimp, mushrooms and their liquid, half the coconut milk, the ginger, chiles (if using), 1 tablespoon of the fish sauce, the lemongrass, honey, and salt. Let it all cook together until it's a roiling boil. Instructions. Fill a medium pot with 6 cups water or shrimp stock. The hot and sour soup is filled with aromatic ingredients that combine for a healthy dish. Step 3: Add the contents of your saute pan. Originally Published December 9, 2015 By Susan 2 Comments. Drop the sachet into the pot. Strain broth into clean saucepan or use a slotted spoon to remove solid ingredients; discard solids. If using chicken, clean the chicken of any connective tissue and cut into small chunks. Tear 6 to 7 kaffir lemon leaves. parsley. Place the pot over high heat, and bring to a boil. Bring to a boil over high heat. Use a slotted spoon to remove and discard the lemongrass and ginger. Add ginger and garlic; cook and stir for 1 minute more. Make it vegetarian with a clear vegetable broth base and add green cabbage and a larger variety of mushrooms. Please give it a star rating below! If you end up with leftover tom kha soup, follow these quick and easy storage tips: Fridge: Transfer the cooled soup to an airtight container, then keep it in the fridge for up to 4-5 days. Add onion, garlic and mushrooms. Remove from heat, remove lemongrass stalks and stir in lime juice. Select MANUAL or PRESSURE COOK and set the pot at LOW pressure for 1 minute. 1 cup sliced mushrooms 1 small tomato cut into 1 inch pieces salt and pepper to taste cilantro and lime wedges for garnish Instructions 6 steps Trim off the top third and very bottom of the lemongrass stalks. cut in half lengthwise (or 1 Tbsp lemongrass paste), or sub 1 Tbsp worcestershire sauce + 1 Tbsp low-sodium soy sauce. Mix in coconut milk, fish sauce, and sugar. Trim stems from beech mushrooms and slice crimini mushrooms into 1/2" thick pieces. Bring lemongrass, ginger, lime leaves or lime peel, and broth to a boil in a large saucepan. Check it out: http://www.biscuitsandburlap.com/2016/02/15/10-soups-for-those-cold-winter-months/, Thank you so much Sara that is very kind! Thai Hot & Sour Soup. Increase the heat to high to bring the mixture to a boil, then reduce the heat to low and simmer for 7 minutes, or until the flavors have melded. Take off the heat, remove the lemon grass/ginger sachet, and add lime juice. Replies to my comments In a dutch oven over medium heat, add the avocado oil, onion, garlic, lemongrass, ginger, and carrots. Add cilantro: It only takes a few minutes until everything is cooked . Add the coconut milk, chillies, fish sauce and simmer for another 5 minutes. ), I usually substitute red Serrano chilies or green Thai chilies (show in the finished photo on the small dish). Finally, add the chicken and mushrooms and cook till the chicken is just cooked. If you havent had Tom Kah soup beforeits a very warming, aromatic soup that includes coconut milk, lemongrass, ginger, red curry paste and lime, It can be made vegetarian or with chicken (Tom Kah Gai) or Shrimp (Tom Kah Goong). How to Make Tom Kha Gai: Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the garlic and mushrooms and continue sauting another 3 minutes, until mushrooms begin to sweat. You can replace the veg broth with chicken broth. 2022 Warner Bros. Once hot, add the coconut oil, zucchini and mushrooms with a bit of salt and pepper. You should be able to find all the ingredients at your local grocery store. Cook ~3 minutes more (until shrimp are pink). Add tomato, mushrooms, and red onion and wait until the vegetables are almost cooked. 1 week ago chefsavvy.com Show details . I. If you want carbs, serve it over a small scoop of steamed rice. This special Thai soup is based on an 9. Instructions To bruise the lemongrass, use the flat side of your knife and firmly push down on the inner stalk until it splits open. Then in a separate bowl mix your chicken broth, red curry paste, fish sauce, lime juice, chili garlic sauce, lemongrass paste, fresh lemongrass, and sliced ginger. Season with fish sauce, lime juice and a pinch or two of salt (if necessary). (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[3]='MMERGE3';ftypes[3]='text';fnames[2]='MMERGE2';ftypes[2]='radio';}(jQuery));var $mcj = jQuery.noConflict(true); This website uses cookies to give you the best user experience, for analytics and to show you offers tailored to your interests on our site and third party sites. 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