Sunday, December 20, 2009

Tom Ka Gai (Coconut Chicken Soup)

I was feeling like Thai, but not feeling paying for it, so I decided to try making Tom Ka Gai. It was rich, aromatic, robust and exactly what I was looking for.
5 cups chicken broth
1 chicken breast, thinly sliced
1 carrot, peeled and chopped into 1" discs
1 1/2 cups chopped Chinese cabbage
1/2 cup straw mushrooms
2 roma tomatoes, roughly chopped
3/4 cup large roughly chopped peppers
1 small onion cut into wedges
3 tbsp crushed lemongrass
1 tbsp raw ginger cut in strips
1 cup coconut milk
juice of one lime
1 tsp fish sauce
1 tsp soy sauce
1 tsp granulated sugar
1tbsp cilantro
Siracha to taste

Combine broth, chicken, carrot, lemongrass, ginger and sugar in pot. Bring to a boil and cook for 10 minutes. Add fish sauce, soy sauce, tomatoes, mushrooms and onion and cook for another 5-7 minutes. Add lime juice, peppers and cabbage and cook for 5 minutes before adding lime juice and coconut milk. Depending on how hot you like it, add Siracha to taste. Top with cilantro and serve. Such amazing comfort food!

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