Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro leaves, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until fragrant.
3. Add the sliced red bell pepper and cook for another 2-3 minutes.
4. Add the red curry paste and stir to combine.
5. Add the chicken broth, coconut milk, fish sauce, and brown sugar. Stir to combine.
6. Add the bite-sized chicken pieces and bring the soup to a boil.
7. Reduce the heat to low and let the soup simmer for 15-20 minutes until the chicken is cooked through.
8. Add the lime juice and season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with chopped cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 12g
Protein: 28g
Sodium: 1100mg
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu.
- Red bell pepper can be substituted with green bell pepper or carrots.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add sliced mushrooms or baby corn for extra texture.
- Use green curry paste instead of red curry paste for a different flavor profile.
- Add a tablespoon of peanut butter for a nutty flavor.
Tips and tricks:
- Use fresh ginger for the best flavor.
- Be careful not to overcook the chicken or it will become tough.
- Taste the soup before serving and adjust the seasoning as needed.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful bowls with a sprig of fresh cilantro on top.
Garnishes:
Chopped cilantro leaves, sliced green onions, or a squeeze of lime juice.
Pairings:
Thai Coconut Chicken Soup pairs well with steamed rice or crusty bread.
Suggested side dishes:
Thai cucumber salad or stir-fried vegetables.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out. If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure the chicken is cooked through before serving. Use a meat thermometer to check the internal temperature of the chicken, which should be 165°F.
Food history:
Thai Coconut Chicken Soup, also known as Tom Kha Gai, is a popular Thai soup that originated in the central region of Thailand. It is a creamy and flavorful soup that is typically made with coconut milk, chicken, and aromatic herbs and spices.
Flavor profiles:
Thai Coconut Chicken Soup has a creamy and slightly sweet flavor from the coconut milk, with a spicy and tangy kick from the red curry paste and lime juice.
Serving suggestions:
Serve Thai Coconut Chicken Soup as a main course for lunch or dinner. It is also a great appetizer for a Thai-themed dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai