Eileen Posted May 5, 2015 Share Posted May 5, 2015 5/4/2015 Made Tom Kha Gai Soup (Thai style coconut chicken soup).Ingredient: Chicken, mushroom, zucchini, tomato, garlic, ginger, lemongrass, chicken broth, coconut milk, coconut aminos, cilantro, lime and jalapeno. Link to comment Share on other sites More sharing options...
Espie Posted May 5, 2015 Share Posted May 5, 2015 This looks AMAZING. Link to comment Share on other sites More sharing options...
kirkor Posted May 5, 2015 Share Posted May 5, 2015 I love tom kha gai but have never made it myself --- a lot of recipes I've seen called for 'chili oil', but I couldn't find a compliant one. Could you post your specific recipe? Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted May 5, 2015 Administrators Share Posted May 5, 2015 I love tom kha gai but have never made it myself --- a lot of recipes I've seen called for 'chili oil', but I couldn't find a compliant one. Could you post your specific recipe? I'm not who you were asking, but here's the one I use. No weird ingredients and SO delicious I could drink barrels of it! http://www.foodrenegade.com/tom-kha-gai-thai-coconut-soup/ Link to comment Share on other sites More sharing options...
Eileen Posted May 5, 2015 Author Share Posted May 5, 2015 Here is the recipe I used. (It's from Cook Smarts.) TOM KHA GAI SOUP with chicken, zucchini, and mushrooms INGREDIENTS 4 servings Chicken breasts, boneless & skinless - 1 lb Lemongrass - 3 stalks, mashed Ginger - 1/2 inch, sliced thinly Garlic - 3 cloves, minced Mushrooms, brown or shiitake - 1/2 lb, sliced thinly Zucchini, large - 1, sliced thinly Tomatoes, small - 2, sliced thinly Cooking oil - 1 Tbsp Coconut milk - 1 cup Chicken stock - 3 cups Fish sauce - 2 tsp + 1 1/2 Tbsp Jalapenos (opt) - 1, sliced thinly Cilantro (opt) - 1/4 bunch, leaves torn off of stems Limes - 1/2, sliced into wedges Hot sauce (opt) - to taste PREP Chicken - Chop into bite-sized pieces. Toss with first part of fish sauce and first part of brown sugar. Tenderize with a fork. (Can be done up to 1 day ahead) Lemongrass / Ginger / Garlic / Mushrooms - Prep as directed. (Can be done up to 3 days ahead) Zucchini / Tomatoes - Prep as directed. MAKE Heat a Dutch oven over medium-high heat. Add cooking oil and then aromatics - lemongrass, ginger, and garlic. Saute for ~1 minute, until very fragrant. Next add chicken and saute until golden, 2 to 3 minutes. Fold in mushrooms and saute for another 2 to 3 minutes until mushrooms start to get golden. Pour in coconut milk, chicken stock, and second parts of fish sauce and brown sugar. Cover and bring to a boil and then simmer uncovered for 4 to 6 minutes. While soup is cooking, slice jalapeños, pick off cilantro leaves, and slice limes into wedges. Fold in zucchini and tomatoes. If you sliced zucchini super thin, the residual heat will cook the zucchini and you can just turn off the heat. Otherwise, simmer for another 2 to 3 minutes to cook the zucchini. Season with hot sauce, and more fish sauce if it’s not savory enough. Divide into bowls and serve with jalapeños, cilantro, and lime wedges. ladyshanny - the recipe you posted looks great, too! I'm going to try it next time! :-) Link to comment Share on other sites More sharing options...
lauriem1966 Posted May 13, 2015 Share Posted May 13, 2015 That looks amazing! Making this on Friday Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.