Thai Coconut Ginger Soup or Tom Kha Gai
"A spicy rich soup that becomes an addiction!
This recipe is a modification found on a can of "Thai Kitchen" brand coconut milk.
Ingredients can be found in the Asian section of most super markets.
Coconut milk can be found near other canned milk."
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 (14 ounce) can coconut milk (not sweetened!)
- 1⁄2 cup water
- 3 stalks lemongrass, cut in thirds and bruised
- 6 tablespoons fish sauce
- 1⁄3 cup fresh lime juice
- 1 inch piece fresh ginger, sliced
- 1 tablespoon sugar
- 2 cups chicken stock
- 1 tablespoon chili paste
- 1 (15 ounce) can straw mushrooms, drained
- 12 ounces boneless chicken, cubed
- fresh cilantro
directions
- Combine coconut milk, water, lemongrass, fish sauce, lime juice, ginger and sugar in a large pot and bring to a boil, reduce heat and simmer 15 minutes.
- Add chile paste, stock, mushrooms and chicken, simmer for 10 minutes.
- Remove lemongrass and ginger before serving and garnish with cilantro.
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Reviews
-
Fantastic. Restaurant quality. I have to believe an error was made for the person who reported seperation. I have made it for guests more than once to rave reviews! For our tastes, we as much as double the chili paste and half the fish sauce. -
Yum! I had to improvise heavily because I had the craving BEFORE I checked the fridge :) Out of fish sauce, and no lemongrass. I did some googling and found a couple of passable subs: worcestershire/soy in combo for the fish sauce, and mint leaves and lemon zest for the lemongrass. Obviously, it's not identical, but it sure was good. I can only imagine how much better it would be as per the directions. -
The only thing I'd add to this is chicken stock instead of water, and a few good slices of galangal... otherwise known as kha. After all, it's the "kha" in tom kha gai! This soup is almost painfully delicious, and if you haven't tried it you really SHOULD. NovaM, I'm confused... I have made this soup dozens of times over the past fifteen years and I've NEVER had it separate... did you boil it hard or something? Even if you did, I don't think it should separate; it's coconut milk, not dairy milk. Could you post a followup? -
This was a quick, tasty and easy soup to make. It separates, though, so it doesn't look the most attractive - not one to serve guests
RECIPE SUBMITTED BY
I am relatively new to gourmet cooking. In fact I pretty much hated cooking because it seemed like a chore trying to make a picky family happy. Now I cook for myself and if they don't like it, Oh Well. (they usually love it!)
My favorite cookbook is Joy of Cooking (circa 1974) because you never know when you will have to cook whale! Seriously, it has whale in the older versions.
