Wednesday, March 31, 2010

Chicken Coconut Soup (Tom Gai Kai) (***My favorite***)

Chicken Coconut Soup (Tom Gai Kai) (***My favorite***)
1 ½ pints chicken or fish broth/stock
5 thin slices ginger root
2 lemon grass stalks sliced
3 Kaffir lime leaves, shredded
1 oz garlic, minced
Small bunch cilantro
1 TB oil
4 Shalltos, diced
1 14 oz can coconut milk
3-4 TB Thai green curry paste
1 pound chicken cut in thin slices sideways
A little lime juice
8 oz mushrooms, sliced
2 tomatoes, sliced thin
1 red pepper, sliced thin
Salt and pepper to taste

Let all ingredients simmer together for 20 minutes on medium heat. Very tasteful. You can add rice if you prefer to thicken it.
The lemon grass stalks and Kaffir lime leaves should be removed as you spoon your soup. They’re for flavor, not chewing.

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