Tom kha gai – A small batch

February 6, 2011 at 3:57 pm Leave a comment

aka Tom yum gai or Thai-style Hot and Sour Chicken Soup

My use of coconut milk in the recipe is the reason for the specific title. This is definitely not an authentic recipe, since I’ve omitted or exchanged a few traditional, but hard to find ingredients. The lemon grass was hard enough to track down; I didn’t even attempt to find kaffir lime leaves or galanga at my local supermarket. But, I think this comes pretty close, and is very satisfying.

2 cups chicken broth
1/2 cup water
1 stalk lemon grass, cut into 2 inch pieces
1 inch fresh ginger, sliced
2-3 pieces lime zest, julienned
1 garlic clove, bruised
1 1/2 teaspoon nahm plah (fish sauce)
1 1/2 teaspoon sugar
1  5 ounce can unsweetened coconut milk
1 can straw mushrooms, drained
1 can baby corn, drained
1/4 cup lime juice (in a pinch I’ve used lemon juice with success)
1 cup cooked chicken, cubed or shredded
1/4 teaspoon chili flakes (or a good squirt of Rooster Sauce to taste)
cilantro, chopped handful for garnish (optional)

Add to a pot broth, water, lemon grass, ginger, zest, garlic, fish sauce, chili flakes, and sugar
bring to a boil and simmer for 10 minutes
remove lemon grass, ginger, zest, and garlic from broth

Add coconut milk, mushrooms, corn, chicken, and lime juice
stir, heat through, and serve


Entry filed under: For One or Two, Low Carb, Main Course, Popular Ethnic Dishes, Thai. Tags: , , , , .

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