Creamy Chicken Tom Kha Coconut Soup
Indulge in a heartwarming bowl of Creamy Chicken Tom Kha Coconut Soup that captures the essence of Thai cuisine in a simplified form. This easy-to-make recipe is perfect for college students and busy individuals alike, delivering rich flavors reminiscent of your favorite Thai restaurant dish. The velveting technique used for the chicken ensures it remains tender and juicy, absorbing all the aromatic notes of coconut milk and ginger. Perfect for chilly evenings or a comforting weeknight dinner, this soup can be made with shrimp or tofu for a delectable alternative. Pair it with a refreshing Thai tea to elevate your dining experience, and enjoy a taste of Thailand right at home.
N/A
Servings
217
Calories
16
Ingredients
Ingredients
Chicken breast
1 (cut into strips)
Egg white
1 (lightly beaten)
Cornstarch
1 tablespoon
Water
3 cups
Oil
2 tablespoons (for cooking)
Coconut milk
2 (14 ounce) cans
Chicken broth
1 (14 ounce) can
White mushrooms
2 cups (sliced)
Green onions
3 stalks (chopped)
Cilantro
2 tablespoons (chopped)
Ginger root
2 tablespoons (minced (fresh or bottled; powder can substitute))
Fish sauce
4 tablespoons
Red chili sauce
1 tablespoon
Lime juice
2 tablespoons
Lemon juice
2 tablespoons
Lemon zest
1 (zested)
Instructions
1
Begin the velveting process for the chicken: Lightly beat the egg white in a bowl. Add the cornstarch and mix until smooth. Toss the chicken strips in this mixture until fully coated. Cover and refrigerate for at least 30 minutes to tenderize.
2
In a large pot or wok, heat the water and oil over medium-high heat. When the mixture is hot enough that a piece of chicken floats quickly to the surface, carefully add the chicken in batches, ensuring not to overcrowd the pan. Cook for about 30 seconds, or until the chicken turns white. If necessary, transfer the cooked chicken to the refrigerator until ready to use.
3
Reduce the heat and pour in the coconut milk and chicken broth. Bring the mixture to a gentle boil.
4
Once boiling, lower the heat and stir in the fish sauce, red chili sauce, minced ginger, lime juice, lemon juice, and lemon zest. Add the previously cooked chicken and sliced mushrooms, then let the soup simmer for 3-5 minutes, allowing the flavors to meld.
5
Finish the soup by adding the chopped green onions and cilantro. Stir well and serve hot, garnishing with additional cilantro if desired.
Nutrition Information
15g
Fat
6.7g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Chicken Tom Kha Coconut Soup?
It is a heartwarming Thai-inspired soup that features tender chicken, rich coconut milk, and aromatic spices like ginger.
What is the primary protein used in this recipe?
The main protein is chicken breast, which is cut into strips and prepared using a velveting technique.
How many calories are in a serving of this soup?
Each serving of this soup contains approximately 217 calories.
Is this recipe suitable for beginners or students?
Yes, this recipe is designed to be easy and simplified, making it perfect for college students and busy individuals.
What is the 'velveting' technique mentioned in the instructions?
Velveting is a process where chicken is coated in a mixture of egg white and cornstarch to ensure it remains tender and juicy during cooking.
How long should I refrigerate the chicken during the velveting process?
The chicken should be covered and refrigerated for at least 30 minutes to properly tenderize.
Can I substitute the chicken with another protein?
Absolutely, this soup can be made with shrimp or tofu as a delectable alternative to chicken.
What kind of mushrooms are used in this Tom Kha recipe?
The recipe calls for 2 cups of sliced white mushrooms.
How much coconut milk is required?
You will need two 14-ounce cans of coconut milk for this soup.
What type of broth should I use?
The recipe specifies using one 14-ounce can of chicken broth.
Can I use ginger powder if I don't have fresh ginger root?
Yes, ginger powder can be used as a substitute for fresh or bottled minced ginger root.
How much fish sauce is included in the recipe?
The recipe calls for 4 tablespoons of fish sauce to provide authentic Thai flavor.
What ingredients provide the citrus notes in the soup?
The citrus flavor comes from a combination of lime juice, lemon juice, and lemon zest.
Is this soup spicy?
The recipe includes 1 tablespoon of red chili sauce, which adds a mild kick, but you can adjust this to your preference.
How is the soup garnished before serving?
The soup is finished with chopped green onions and cilantro, with extra cilantro added as a garnish if desired.
What is the fat content per serving?
There are 15 grams of fat per serving in this recipe.
How much protein does one serving provide?
One serving provides 12.5 grams of protein.
What is the carbohydrate count for this soup?
The soup contains approximately 6.7 grams of carbohydrates per serving.
What is the purpose of cornstarch in the recipe?
Cornstarch is mixed with egg white to coat the chicken, helping to lock in moisture and create a smooth texture.
How long should I cook the chicken strips initially?
The velveted chicken strips should be cooked for about 30 seconds, or until they turn white, in the hot water and oil mixture.
What is a good beverage to pair with this Thai soup?
The description suggests pairing the soup with a refreshing Thai tea to elevate the dining experience.
How do I know if the water and oil mixture is hot enough for the chicken?
The mixture is ready when a piece of chicken floats quickly to the surface after being added.
How many green onion stalks are needed?
The recipe calls for 3 stalks of green onions, chopped.
Should the soup be boiled throughout the entire cooking process?
No, once the coconut milk and broth reach a boil, you should lower the heat and let the soup simmer.
How long does the final simmer take?
After adding the flavorings, chicken, and mushrooms, let the soup simmer for 3-5 minutes.
Is this soup served hot or cold?
This soup should be served hot immediately after the final ingredients are stirred in.
How many total ingredients are used in this recipe?
There are 16 ingredients used in this recipe.
Can I use bottled lime juice?
While fresh is often preferred, bottled lime juice can be used to meet the 2-tablespoon requirement.
What is the purpose of the egg white?
The egg white is lightly beaten and mixed with cornstarch to create the tenderizing coating for the chicken.
Is the lemon zest essential?
The lemon zest adds a specific aromatic depth that complements the coconut and ginger, enhancing the overall flavor profile.