Tuesday, 15 January 2013

Tom Kha Gai or Tom Kha Goong

I am officially completely obsessed with this soup.  I don't mean in a 'I like to eat it' way but that I would bathe in it if you weren't going to judge me.  I have made 3 batches of it since Sunday (it is Tuesday).  I love the smell, the sweet, salty, sour and bitterness, the depth of flavour, the health benefits, how easy it is to make and that my whole family loves it. And it is dairy free...

This is serious folks - make some soup

Tom Kha Gai (Chicken) or Tom Kha Goong (Shrimp)
yields 6 servings
4 cups Good Chicken Stock (homemade is best)
1 1/2 cups water
1 inch piece of galangal (Thai ginger) or ginger, cut into coins
6-8 Kaffir lime leaves, torn
5 inch stock of lemongrass (about 1/2 of one full stock) cut into quarters lengthwise
2 1/2 cups coconut milk
4 tbsp fish sauce
the juice of 1/2 to a whole lime (preference and juiciness of lime)
3 tbsp coconut sugar
1 tbsp Thai chili & basil paste
a handful of fresh cilantro, chopped
2 fresh Thai chilies, cut in half lengthwise (optional)
2 organic chicken breasts or 4 thighs, thinly sliced or 3 cups of raw, peeled and deveined shrimp (cut larger shrimp in half)
1 cup cherry or grape tomatoes, cut into halves or quarters
2 cups thinly sliced mushrooms (I like brown mushrooms best but white are good too) or try an Asian variety

1. Bring stock and water with galangal, kaffir lime leaves and lemongrass to a simmer. Let simmer for around 30 minutes. You can simmer it with the Thai chillies in it if you want an extra heat kick.
2. Add the coconut milk, fish sauce and sugar.  Let simmer for another 5 minute
3. Using a slotted spoon remove the galangal, kaffir lime leaves and lemongrass (and chilies if added) and discard
4. Add the lime juice, chili paste and chicken or shrimp, stir and let it come to a simmer.
5. Add the mushrooms and let simmer for 2-3 minutes to soften
6. Stir in the cilantro and spoon into bowls.  Top with a spoon full of sliced tomatoes

This recipe can easily be doubled for a group

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