Tom Ka Gai (Spicy Chicken Soup W/ Coconut Milk)

Ingredients

  • 1 (32 ounce) box chicken stock, plus
  • 1 (14 ounce) can chicken stock
  • 2 whole stems lemongrass (cut into 1 inch pieces)
  • 2 inches galangal ginger
  • 3 kaffir lime leaves (or leaves from a citrus tree)
  • ¾ lb chicken (sliced into bite sized pieces)
  • 1 (10 ounce) can straw mushrooms, or
  • + 14 more ingredients
    • 1 (10 ounce) package fresh straw mushrooms
    • 0.5 (8 ounce) package common mushrooms (Agaricus bisporus)
    • 1 (8 ounce) can water chestnuts
    • 1 teaspoon salt
    • 4 tablespoons lime juice (or more to taste)
    • 3 tablespoons fish sauce (or more to taste)
    • 1 tablespoon sugar
    • 3 (14 ounce) cans coconut milk
    • 1/3-½ bunch cilantro
    • 1 -2 green onion
    • 1 Tomato (halved and then quartered)
    • ½ cup fresh coconut meat (from a young, green coconut)
    • 2 -3 whole bruised Thai chiles
    • 2 teaspoons red curry paste (more if you like it hot)

1 Place the chicken stock (or broth) in a stockpot, add lemon grass, ginger and lime leaves. I recommend slicing the lime leaves along the veins almost to the midrib to allow for more flavor release. These kaffir lime leaves are used in the same fashion we season soups with bay leaves. Bring the ...

View full recipe at SpringPad

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