Tuesday, January 15, 2013

Homemade Tom Ka Gai (Spicy & Sour Coconut Chicken Soup)

My favorite take out meal has got to be Tom Ka Gai, a sour and spicy fragrant Thai soup made with coconut milk, lime juice, and thai spices like galangal, kefir leaves, lemongrass, and chilies. Every restaurants' version of this soup is a little different. Having now made this soup at home, I've come to realize that some restaurants add cream to their soup and others add flours to thicken it. If you have food allergies, make sure to ask the server about possible additives in your soup. Otherwise, you can use my recipe and safely make it at home without any worries.

Tom Ka Gai (Spicy & Sour Coconut Chicken Soup)
6 cups of chicken bone broth (I made mine with garlic and ginger and cooked it overnight)
1 can coconut milk
3/8 cup fish sauce (I used Red Boat)
2 tbsp dried galangal or 1 tbsp fresh
1 stalk of lemongrass
4-5 kefir lime leaves
2-3 thai chilies
1 pound chicken breasts (frozen for 1 hour before use)
1 package Trader Joe's Organic Broccoli Slaw
1 package Trader Joe's Organic Mushrooms
1 jalapeno
Juice of 2 limes
1 tsp Himalayan Salt 
several stalks of cilantro for garnish

1. Place galangal, kefir lime , chilies, and lemongrass in a cheesecloth or large tea bag and place in a pot with chicken broth

2. Add fish sauce, bring to boil and simmer for 1 hour

3. Add coconut milk and lime juice and bring back up to boil

4. Take out semi-frozen chicken, and carefully slice the chicken into small thing strips and add to pot

5. Slice mushrooms thickly and add to pot

6. Add bag of broccoli slaw to the pot

7. Slice jalapeno and add to the pot

8. Add salt and stir

9. Turn off soup (this would be about 5-8 minutes after you've added the chicken)

10. Add chopped cilantro

11. Serve & Enjoy!   



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