Tom kha gai

Tom kha gai (chicken soup with “kha”)

First make broth by simmering together the following for a couple hours:

• 1 whole chicken
• 1 onion
• 2 stalks celery
• peppercorns
• 2 quarter-size slices of ginger, unpeeled

When the bird starts to fall apart, remove the chicken, strain the broth, and pull the meat from the bird and set aside.

To the clear broth add:

• 3 quarter-sized slices of ginger, unpeeled
• 1/2 stalk lemongrass, sliced into 2″ lengths
• 1 good-sized chunk kha (a dried root also known as galangal with an earthy perfumy flavor)
• 1 Tbsp white peppercorns

Let the above simmer for about 15 minutes to let flavors infuse, then add:

• 1 carrot, sliced very thin
• 1 shallot, peeled and sliced very thin
• about 5 fresh shiitake mushroom, stems removed and sliced thin

Simmer for 10 more minutes to soften the veggies, then add:

• 1 can coconut milk (not coconut juice or water or drink)
• 1 Tbsp fish sauce
• the reserved chicken meat

and heat through.

Serve hot! and add the following at the table:

• Juice of 1/6 lime
• 1 Tbsp chopped fresh cilantro
• Sriracha to taste

There are more authentic variations (including lime leaves and thai chilies) but I didn’t have them in the pantry, so lighten up. If you’ve got them, toss them in; the more the merrier!

Oh: if you have a cold and eat this soup, you will no longer have a cold. It will pack up, leave your sinuses, and take the next passage to Bangkok.

Tags: recipes
Posted by mark beadles in recipes | No Comments »
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