Tom Kha Gai– Thai Chicken & Coconut Soup

I found some kaffir lime leaves at the market a few weeks ago, and decided to use them for the first time…and I wasn’t disappointed. Once you combine that intense citrus flavor with the Thai basil, coconut, and turmeric, you have the base for the perfect soup. I ended up using chicken, but I can imagine nearly any protein would sub in well. This is essentially a stock that can move in a few different directions. Can’t find lime leaves? Lemon grass and fresh lime with get you close, but really search for the leaves!

Tom Kha Gai was not as hard as I thought it would be–though I added curry leaves and turmeric for extra flavor.

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I plated it up, and realized that I forgot the noodles…then when I went looking for rice noodles, I realized I was out… so I used Udon this time. Make the most out of what you have– basically a life lesson in bowl.

Let’s cook.

You’ll need:

4-6 Skinless Chicken Thighs

1 Cup Green Onions, chopped

2 Cups Spinach

2 Carrots, chopped

1 Cup Mushrooms, sliced thinly

1 Tbs Garlic, minced

1 Kaffir Lime Leaf or 1 in slice of Lemon Grass

1/2 Tbs Ginger, minced

1/2 Cilantro, chopped

1 Lime, juiced and zested

3 Cups Coconut Milk

2 Cups Chicken Stock

1 Tbs Soy Sauce

1 Tbs Chili Flakes

1 Tbs Onion Powder

1 Tsp Turmeric

1/2 Tsp Sesame Oil

Salt & Pepper to taste.

  1. Season chicken with salt, and pepper, then sear on medium-high on both sides until nearly fully cooked. Deglaze the pan with chicken stock, and add garlic, ginger, green onion, and lime leaf. Simmer.
  2. Add sliced mushrooms and carrots. Season with soy sauce, then taste. Add remaining spices, spinach, and coconut milk, then return the chicken to the pot. Finish with lime juice, and cilantro.
  3. Serve with desired noodles.

Done.

 

 

 

 

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