Thursday, May 14, 2009

Tom Kha Gai (Thai Coconut Curry Chicken Soup)

2 cans unsweetened coconut milk
1 quart of chicken stock
2 cups water
2 boneless chicken breasts (sliced extremely thin)
1 pound of sliced shitake mushrooms
2 stalks of thick lemon grass (slightly beaten to release juice)
1/4 cup sliver sliced fresh ginger or if available galangal (Thai)
1 onion halved & quartered
1 bunch green onions with just the ends removed (leave intact)
2 cloves of garlic thinly sliced
8 leaves thinly sliced Thai basil
1/4 cup fresh cilantro
Kafir lime leaf (if available)
1 lime (fresh squeeze juice)
3 tablespoons fish sauce
3 tablespoons brown sugar
1 tablespoon of curry powder
1 teaspoon cumin
*Sambal to taste (for heat factor)
2 bunches of Asian greens (cleaned and stems removed)
Sesame oil & Chile oil

Place chicken breasts in freezer for at least a half hour before slicing. If the breasts are slightly frozen, they are much easier to slice. Heat large stock pot. Add the curry and the cumin and allow to become fragrant. Add about a tablespoon of sesame oil and a teaspoon of chili oil to pan. Add the sliced yellow onions, cook till translucent. Add chicken slices,ginger,lemon grass,lime leaf, garlic and saute till chicken is no longer pink.
Stir in coconut milk, chicken stock, green onions & water. For heat add Sambal to taste. Once simmering add cilantro, basil and Asian greens until wilted.

Serve over fragrant Jasmine rice.

1 comment:

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