Thai Soup Time! (Tom Kha Gai Soup)
Thanks for checking out my stuff! This is an awesome soup year round and also freezes well.
Recipe:
1 tablespoon neutral oil (vegetable oil, corn oil, coconut oil)
1/2 one onion, sliced (or 2-3 shallots, sliced)
3-4 cloves of garlic, chopped
4-5 Thai chiles, squished & chopped
4-5 1/4 inch slices of galangal
4-5 kaffir lime leaves, torn up
1 lemongrass stalk, pounded with the back of your knife, diagonally sliced
2-3 teaspoons of Thai red curry paste
4 cups of reduced sodium chicken broth (you can also use water)
4 cups of canned coconut cream or coconut milk (not coconut water)
3-4 medium chicken breasts cut into bite-sized pieces
10-12 ounces of mushrooms (I used cremini, use whatever you want)
2 tablespoons of fish sauce (more to taste if you like it)
2 tablespoons of lime juice (more to taste if you like it)
2 tablespoons of palm sugar
scallions, limes, cilantro to garnish (all optional, do what you want!)
Links to finishing sauces:
Chi Chi Pepper: https://amzn.to/3oaWYeA
Crispy Chili Oil: https://amzn.to/3DdBOAL
Where I got my Thai ingredients:
Bangkok Center Grocery
104 Mosco St, New York, NY 10013
(212) 349-1979
Directions:
In a medium pot, heat the coconut oil over medium heat. Add the shallots, garlic, chiles, galangal, lemongrass, lime leaves, and red curry paste and cook, stirring frequently, for 5 minutes, or until shallots are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
Strain out the aromatics and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), tomatoes, and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, palm sugar, and lime juice, plus more of each to taste.
Cook 2 minutes, then you're done! 😀
ENJOY! Send me pics!
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