A few weeks ago, I had some major dental issues. For the better part of 10 days, I was in some sort of chronic pain and found eating difficult at times, yet I still had a raging appetite.
Chick and I went and picked up some Thai take-away and we both went ga-ga for the Thai coconut soup. Sure, I've had it many times before and each time - a new twist, but for me it was just what my mouth needed. Can this be made at home....easily? Check this recipe out.
Enjoy!
Stacy
Tom Kha Gai
Slightly adapted from Tyler Florence
Slightly adapted from Tyler Florence
Ingredient:
1 Q Chicken Stock (make your own or just buy it)
1 stalk of lemon grass (white part only), sliced in half then diced
3 kaffir lime leaves, fresh or dried and hand torn
1 piece of fresh ginger, grated (about 1 heaping tablespoons)
1 small Thai red chili pepper, sliced lengthwise and diced
2 garlic gloves, minced
1 can coconut milk
2 tablespoons Thai fish sauce
1 cup mushrooms, sliced thin
3 limes, juiced
1 1/2 cups cooked chicken, diced (just buy a rotisserie chicken and save yourself some work)
salt and pepper
1/4 cup cilantro
4-5 fresh basil leaves, hand torn
Directions:
Bring stock to a boil over medium heat. Add the lemongrass, kaffir leaves, ginger, chili pepper and garlic. Lower the heat and cover - let simmer for 10 minutes to infuse spices.
Uncover and stir in the coconut milk, fish sauce, mushrooms and lime juice. Simmer for about 10 minutes, then add chicken. Season with salt and pepper.
To serve: Ladle soup into large bowl and top with garnish with cilantro and basil (be careful to avoid eating the lemongrass or kaffir leaves)
Yields about 4 servings
Note: Don't be scared away about buying things like kaffir leaves, lemongrass and fish sauce. Lemongrass and fish sauce can be bought at most grocery stores and kaffir leaves can be found at any Asian grocery store. Branch out, peeps!
Recipe courtesy of Tyler Florence/Food Network; it's not like I got it from him personally!
Image courtesy of google
1 Q Chicken Stock (make your own or just buy it)
1 stalk of lemon grass (white part only), sliced in half then diced
3 kaffir lime leaves, fresh or dried and hand torn
1 piece of fresh ginger, grated (about 1 heaping tablespoons)
1 small Thai red chili pepper, sliced lengthwise and diced
2 garlic gloves, minced
1 can coconut milk
2 tablespoons Thai fish sauce
1 cup mushrooms, sliced thin
3 limes, juiced
1 1/2 cups cooked chicken, diced (just buy a rotisserie chicken and save yourself some work)
salt and pepper
1/4 cup cilantro
4-5 fresh basil leaves, hand torn
Directions:
Bring stock to a boil over medium heat. Add the lemongrass, kaffir leaves, ginger, chili pepper and garlic. Lower the heat and cover - let simmer for 10 minutes to infuse spices.
Uncover and stir in the coconut milk, fish sauce, mushrooms and lime juice. Simmer for about 10 minutes, then add chicken. Season with salt and pepper.
To serve: Ladle soup into large bowl and top with garnish with cilantro and basil (be careful to avoid eating the lemongrass or kaffir leaves)
Yields about 4 servings
Note: Don't be scared away about buying things like kaffir leaves, lemongrass and fish sauce. Lemongrass and fish sauce can be bought at most grocery stores and kaffir leaves can be found at any Asian grocery store. Branch out, peeps!
Recipe courtesy of Tyler Florence/Food Network; it's not like I got it from him personally!
Image courtesy of google
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