Saturday, March 19, 2011

Tom Kha Gai (Coconut Lemongrass Soup)

My friend Marcy passed this along and I can’t wait to try it!
1 can (14 oz) coconut milk
1 can (14 oz) reduced sodium chicken broth
6 quarter size slices fresh ginger
1 stalk fresh lemongrass
1 lb boned, skinned chicken breast (cut into 1 inch pieces)
1 cup sliced mushrooms
1 tbsp. fresh lime juice
1 tbsp. Thai or Vietnamese fish sauce
1 tsp. sugar
1 tsp Thai chili paste
1 tbsp fresh basil leaves
1 tbsp cilantro
red/orange/yellow peppers

What to do:
In a medium saucepan, combine coconut milk, chicken brother, fresh ginger. Cut lemongrass stalk into 1 inch pieces and add to pan. Bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Garnish each serving with fresh basil leaves and cilantro. Discard lemongrass. Serves 4.
**this only takes about 20 minutes from start to finish. For added flavor allow it to sit on low for an hour to let spices set in. I add red pepper flakes which makes it spicier. :) Then I also add a few chunks of multi colored peppers about 15 minutes before serving to add some color. Then they aren't too mushy.

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