Saturday, April 16, 2011

tom kha gai

you know those dishes you must try at every restaurant? is it the creme brulee? the pad thai? FROG LEGS? what is it for you?

i named a few of mine above, i'll let you guess which. but a definite one for G and i at every thai restaurant is tom kha gai, a delicious soup with the perfect blend of sweet and sour asian goodness. i just love it.

maybe it's the lime.

maybe it's the lemongrass.



but it's probably just the fact that many of my favorite asian foods combine this perfect blend of sweet and sour with that subtle background heat. that's what i'm talkin' about, people!



tom kha gai
six servings/about 30 minutes

2 cups chicken stock
3 cups coconut milk
1/3 cup coconut cream
3 stalks lemongrass
4 slices galangal (or ginger)
5 thai chillies, halved
2 limes
3 tbs fish sauce
1 package mushrooms of your choice

- first, take the lemon grass and cut off the bottom six inches, we only want the white part for this soup. wash it, cut it into two-inch bits and bruise it with your cleaver and the palm of your hand for optimum flavor.
- combine chicken stock, lemongrass, galangal in a pot to simmer for five minutes.
- add coconut milk, cream, chillies, juice of one lime and fish sauce to simmer for another five.
- add mushrooms and simmer until cooked ( you could also asked sliced raw chicken at this point.)
- stir in remaining lime juice. test for sweet/sour balance and adjust according to your taste.


*i'm sure this would be better with kaffir lime leaves but i could not find any! time to just buy the tree instead!

2 comments:

  1. This recipe sounds delicious! I am going to have to try it!

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  2. oh thank you! if you try it, let me know what you think! :D

    ReplyDelete