Tom Kha Gai Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 cups chicken broth
10 kaffir lime leaves OR the 1 T lime zest and ¼ cup fresh lime juice
1" ginger root or fresh galangal
2 stalks lemon grass
1 lb chicken breast, sliced thin
8 oz oyster mushrooms (or shiitake or large can of straw mushrooms)
1 can "not light" coconut milk
2 T fish sauce
1 t sugar
Zest of 1 lime
Steamed rice
Sambal oelek, soy sauce, chopped cilantro and lime wedges for serving
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Directions: |
Directions:1. Cut the lemongrass stalks in half and abuse it a bit with the back of your chef's knife. Add it, along with the kaffir lime leaves (or 1 T zest and ¼ C juice) with chicken broth, grate in the ginger or galangal and bring to a boil. Simmer for about 10 minutes to blend the flavors.
2. Add chicken, return to boil. Reduce heat and add the mushrooms and simmer for 20 to 25 minutes.
3. Stir in coconut milk, fish sauce and sugar and heat through. Stir in lime zest.
Put a good scoop of steamed rice into each bowl and ladle soup over the top. Serve with Sambal oelek, cilantro, lime wedges and soy to taste. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:about an hour |
Personal
Notes: |
Personal
Notes: The first time we had this soup was in Seattle. The rich, satisfying mix of flavors and textures still permeates through the fog of rain and those new-baby, full-time college days. But what I remember most is Pete and Angie, huddled over the stove in our cottage kitchen, stirring and talking, one adding this and the other grating that into the steaming pot, seemingly independent of but in full unison with one another, working together, without a recipe, blending simple ingredients into complex flavors, breath-taking aromas, making a simple soup and building lasting memories all the while. Thanks Pete and Angie. We never make this meal without thinking of you.
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