Chicken Tom Yam Kai Soup

Hello friends!

I think you’re starting to know me well and you know how much I love cuisine from here and elsewhere.

Today’s recipe is no exception to this fact. So here is the Tom Yam Kai soup with coconut milk and green curry.

I discovered this soup during my trips to Thailand (I was lucky enough to visit several times), and I must admit that it is probably my favorite Asian soup, along with Tom Yam Kung, which I have already featured on the blog.

In fact, it makes sense because Tom Yam Kai soup with coconut milk and green curry is made in a very similar way to Tom Yam Kung soup (which uses red curry and shrimp or prawns).

Often, with recipes from distant lands, two things can be a bit intimidating: first, the very spicy aspect, and second, a list of ingredients that you may not always be sure you can find.

Spices

For the first point, spices are always a matter of taste. I recommend using two teaspoons of green curry paste. This way, my soup is mildly spicy—you can taste the curry at the end, but it doesn’t set your mouth on fire. My children eat it without any problem. However, some people are very sensitive to spices. In this case, I recommend starting with one teaspoon and adding more after tasting the soup. It’s easier to add than to remove! 😉

My Tips

If the soup is really too spicy, you can add more coconut milk, broth, or even 1 or 2 teaspoons of sugar.

Ingredients

For the second point, there are indeed some specific ingredients. Since I often cook this type of dish, I have almost all of them in stock, but that might not be the case for you. You can find them in supermarkets with an international food section or in an Asian grocery store (or online!).

A little clarification: this recipe is made with green curry paste, which is sold in jars and should be kept in the fridge after opening. It is not curry powder (the yellow-orange one used in tagines, for example). Also, oyster sauce adds a nice touch, but there’s no need to travel across the country to find it if you don’t have it! 😉

That’s it! I thought it was important to clarify all this.

Going back to this Tom Yam Kai soup with coconut milk, know that it is full of flavors, textures, and is very healthy. Low in calories, you can serve it as a starter or a main course—it’s up to you. It can also be paired with rice noodles, egg noodles, or even rice. Let me know what you think!!

Similar Recipes

And if you’re convinced, don’t hesitate to check out the following recipes—I’m sure you’ll love them!

• Thai vegetable broth
• Thai chicken salad
• Shrimp pad thai
• Tom Yam Kung shrimp soup
• Lamb massaman with red curry
• Thai pineapple fried rice

Necessary Utensils:

A saucepan,

A large sauté pan,

A cutting board,

A good paring knife,

And a spatula!

That’s enough talking, let’s enjoy!!

The recipe, Chef!

Print Recipe

Chicken Tom Yam Kai Soup

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dinner – Thai food

Serves: 4 Difficulty: Easy Price: $

Prep Time: 10 min – Cooking Time: 25 min

Ingredients

• 1 bok choy
• 400 g of chicken fillet
• 2-3 tablespoons of oil
• 2 stalks of lemongrass
• 2 cm of fresh ginger
• 2 teaspoons of green curry paste
• 1 teaspoon of oyster sauce
• 40 cl of water
• 40 cl of coconut milk
• 2 large button mushrooms
• 100 g of fresh peas
• 1 lime
• Salt

Instructions

Bok choi

1

Faites bouillir de l'eau dans votre casserole. Dès ébullition, plongez-y le bok choi pendant 2-3 minutes.

2

Au bout de ce temps, versez dans une passoire et faites couler de l'eau bien froide sur le bok choi pour qu'il garde sa couleur bien verte. Réservez.

Poulet

3

Faites chauffer l'huile dans la sauteuse et faites revenir vos filet de poulet coupés en tranches assez fines.

4

Réservez le poulet sur une assiette.

Soupe

5

Remettez un peu d'huile dans la sauteuse si nécessaire, ajoutez-y les tiges de citronnelle coupées en deux dans la longueur, le gingembre épluché et coupé en fines tranches et le curry vert. Faites cuire 2 minutes à feu moyen.

6

Ajoutez l'eau, grattez le fond de la sauteuse avec une spatule pour bien détacher les sucs de cuisson du poulet. Laissez cuire 10 minutes.

7

Passer au chinois, récupérer le liquide.

8

Ajoutez-y les champignons coupés en tranches et les petits pois. Cuisez 5 minutes.

9

Versez le lait de coco, la sauce d'huître et rajoutez le poulet.

10

Laissez cuire encore 5 minutes. Ajoutez le bok choi et salez.

11

Au moment de servir, ajoutez du jus de citron vert.