Friday, January 28, 2011

Tom Ka Gai

I made Tom Ka Gai last night. Thai Coconut Chicken Soup.

It was heavenly. So you should try some as soon as possible.

I used the Cookus Interruptus recipe. Yum! Especially with some basmati or jasmine rice on the side or mixed in. I think next time I might make some Naan to go with it (we're into combining foods from different countries around here) and a green salad with sesame dressing maybe.

Thai Coconut Chicken
from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)

Otherwise known as Tom Ka Gai, this traditional Thai soup uses coconut milk, lemon grass and fish sauce to form a flavorful base. For a vegetarian version omit chicken and fish sauce (you will need to add additional salt to compensate for this) and add raw or fried tofu
cubes with the bok choy and cilantro.

2 tablespoons olive oil
1 onion, thinly sliced into half moons
2-3 cloves garlic, minced
1 teaspoon sea salt
2 tablespoons grated gingerroot
½ teaspoon crushed red pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 6-8” stalk lemon grass
½ pound boneless, skinless chicken breasts
1 14-ounce can coconut milk
2-3 cups water
3-4 tablespoons fish sauce
1 large baby bok choy, sliced thin
1/4 cup chopped fresh cilantro

Heat oil in a small soup pot over medium heat. Stir in onion, garlic and salt and sauté until onion is translucent. Add ginger, red pepper, coriander and cumin and cook until fragrant, 2 minutes.

Bisect the lemon grass stalk lengthwise. You will see a small core at the bottom. Cut out the core and chop ½” or so of the stalk where it is tender. To WATCH how to cut lemon grass,
click here. Add the chopped lemon grass to the other spices and reserve the rest of the stalk.

Tenderize chicken breast with a meat pounder on both sides and then cut it diagonally into thin strips. Add chicken to onion and spices and cook, stirring, until chicken is white on the outside.

Stir in coconut milk,
water, fish sauce and the lemongrass stalk and simmer until chicken is thoroughly cooked and flavors are well blended, about 10 minutes. Add bok choy and cilantro and simmer another 5 minutes. Remove stalk before serving.

Preparation time 30 minutes
Makes 4 servings


Grace said...

I can't wait to try this. Thank you.

Abby said...

Thanks. I think I'm going to make this as well.

paula said...

Okay, me three. Yum.

Mary and Jim said...

I made it today- pretty good! I used our fresh vietnamese coriander instead of the cilantro- slightly stronger flavor. Although I think to ramp up the flavor, I'll use whole coriander and cumin seeds, toast them a little and then grind them. Also need to plant a lime tree so I can have limes with it!