Friday, December 28, 2012
Thai Chicken Coconut Soup (Tom Ka Gai)
One Year Ago Today Black Eyed Pea Cabbage Rolls
Two Years Ago Today Graham Cookie Parfait with Caramelized Bananas, Peanut Butter Mousse & Coconut Whip
Coconut milk tames down the otherwise very spicy broth of this Thai chicken soup. Green chiles, cilantro, Thai basil and lemongrass give light floral touches that work perfectly with coconut, lime and ginger.
Tom Ka Gai- Thai Chicken Coconut Soup
2 tbl coconut oil or extra virgin olive oil
1 1/4 cup sliced chanterelle mushrooms
8 oz vegan chicken strips (thawed if frozen)*
3 garlic cloves, minced
1-1 inch piece fresh ginger, minced
1 serrano chile, minced
1 lemongrass stalk, white parts only, minced
3 cups vegetable broth
1-15oz can coconut milk
3 tbl fresh cilantro, minced, divided
3 tbl fresh thai basil, minced, divided
1 tbl palm sugar (or organic brown sugar)
1 tbl tamari
1 tbl lime juice
2 tsp sambal or any hot chile paste
In a medium sized pot, saute the mushrooms in oil over medium-high heat until browned, 5-7 minutes.
Add the chicken, garlic, ginger, chile and lemongrass and saute 5-7 minutes more until the chicken has lightly browned.
Add the broth, coconut milk, half of the cilantro, half of the basil, sugar, tamari, lime juice and sambal. Bring to a boil, reduce to a simmer and cook for 15 minutes.
Taste to season with salt, if necessary and garnish with the remaining herbs.
* for a gluten free version of this soup, use drained and pressed tofu.