Tag Archives: Thai

Thai Coconut Chicken Soup (Tom Kha Gai)

Thai Coconut Chicken Soup
Thai Coconut Chicken Soup


4 – 6 servings
This calls for a visit to an Asian market (like 99 Ranch Market) for the ingredients. I’ve included some additional vegetables and a hefty portion of fresh mushrooms to make a main course dish.

2 Tablespoons coconut oil

1 1/2 cups sweet onion (about 1/2 large onion), thinly sliced, 2 inches long

1/2 to 1 teaspoon salt

1 – 14 oz can coconut cream or, if you use regular coconut milk, use 2 cans and reduce the stock by 1 1/2 cups

4 cups organic chicken stock, if using coconut cream. Or, if using coconut milk, 2 1/2 cups organic chicken stock

3 stalks lemon grass, old leaves peeled away, washed thoroughly, then cut into 1 -2 inch pieces

10 thin (1/16 inch) slices galangal (ginger garlic root) or fresh ginger root

6 joined pairs of makrut (kaffir) lime leaves

3/4 cup carrots, cut into 1/4 inch cubes

3 organic boneless, skinless chicken thighs, cut into 1/2 inch pieces

4 whole Thai chilies, one with a 1/4 inch slit

3 cups thinly sliced mushrooms (about 10 – 12 large) white or crimini or your choice

3/4 cup green beans, 1/2 in pieces

4 Tablespoons freshly squeezed lime juice (2 – 3 limes)

2 Tablespoons fish sauce (for example, Thai Kitchen Premium Fish Sauce)

1 teaspoon coconut palm sugar or brown sugar

For garnish, 1/2 cup cilantro or watercress, roughly chopped

For garnish, additional Thai red chilies, split for those who like it spicier

Preparation (Chef's hat)Preparation

1 – In a large heavy pan, heat coconut oil until shimmering, then add onions and salt, stirring and sautéing for a minute or two to soften.

2 – Add coconut cream (or milk) and stock, lemon grass, galangal or ginger root, lime leaves, and carrots. Bring to just a boil, then reduce heat, cover, and simmer for 10 minutes.

3 – Add chicken and chilies. Bring back to a boil, then reduce heat again, cover, and simmer for another 10 minutes.

4 – Add mushrooms and green beans. Simmer, uncovered, for another 2 minutes.

5 – Remove pan from heat. Add lime juice, fish sauce, and sugar, stirring to mix well and melt sugar.

6 – Remove pieces of lemon grass and galangal/ginger, Thai chilies and lime leaves.

7 – Serve soup immediately, garnishing with cilantro or watercress. Advise diners not to eat any lemon grass, galangal/ginger, Thai chilies, or lime leaves you may have missed.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Thai Shrimp Skewers

Makes about 10 – 12 small skewers: 6 appetizers or 2 main courses. For main course, serve with cole slaw or simple green salad with lemon vinaigrette or brown rice.

Onion icon smallIngredients

12 bamboo skewers, soaked in water for 30 minutes before assembling

24 raw shrimp (size 30 – 40, so about 3/4 lb.) – peeled, rinsed, thawed, if originally frozen

12 large chunks of fresh pineapple

12 small onions (peeled after soaking in boiling water for 3 minutes, then rinsed with cold water, then ends cut and easily peeled) OR 12 wedges of sweet onion

Dipping sauce: Thai Peanut Sauce or Thai Garlic Chill Sauce or Thai Sweet Chili Sauce, or all three

1/2 bunch cilantro, roughly torn, for garnish

For marinade:

1/2 cup coconut oil (may be almost solid at room temperature, but fine)

2 – 3 Tablespoons lemon juice

1/2 teaspoon agave syrup

1/4 teaspoon red pepper flakes

Chef's hat icon smallerPreparation

1 – Assemble on each soaked bamboo skewer: 1 onion, 1 shrimp, 1 pineapple chunk, another shrimp. Lay out on large parchment- or Silat-lined baking sheet.

2 – Whisk together marinade. Brush on to skewers (no need to turn them over).

3 – Let skewers rest, coated with marinade, for up to an hour.

4 – Move oven/broiler rack to within 4 – 6 inches of broiler flame.

5 – Preheat broiler to 550˚ F (and turn on extractor to avoid setting off smoke alarms).

6 – Cook in broiler for 7 minutes. Remove baking pan from broiler and let skewers rest in juices for 2 minutes.

7 – Distribute skewers among plates, drizzling the juices from the baking pan over the skewers and garnishing with cilantro.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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