Tom Kai Gai Soup
(Coconut, Lemongrass and Chicken Soup)
6 C. Chicken Stock
4 Stalks – Lemongrass, cut off both ends then cut into one inch slices
1 – Three inch piece, fresh ginger (peeled and sliced thin)
4 small Serrano chilies, Cut in half lengthwise without stem
4 Cloves garlic, peeled and smashed
1 (13 oz) Can of unsweetened coconut milk
2 T. Fish sauce (nam pla)
2 t. sugar
¼ C. Fresh lime juice
2 ½ C. Shredded Rotisserie Chicken
3 C. Mushrooms, quartered
1 Large onion, half slices
½ C. Scallions, sliced
¼ C. Cilantro, chopped
Salt and pepper to taste
1 lime, cut into wedges
Use a medium stock pot. Bring the chicken stock to a boil and reduce to medium. Add lemongrass, ginger, garlic and chilies. Lower the heat to medium-low, cover with a lid and simmer for 10 minutes to let the broth infuse.
Uncover and stir in the coconut milk, fish sauce, sugar, lime juice and chicken. Simmer for 5 minutes and season with salt and pepper. About 5 minutes prior to serving add the mushrooms, onions and cilantro. When ready to put into the bowls, garnish with the chopped scallions and serve a lime wedge on the side. Adds that extra punch of flavor by squeezing the lime into the soup right before eating.
(Quick tip: The lemongrass and ginger are not meant to be eaten – just set aside in the bowl.)
(Coconut, Lemongrass and Chicken Soup)
6 C. Chicken Stock
4 Stalks – Lemongrass, cut off both ends then cut into one inch slices
1 – Three inch piece, fresh ginger (peeled and sliced thin)
4 small Serrano chilies, Cut in half lengthwise without stem
4 Cloves garlic, peeled and smashed
1 (13 oz) Can of unsweetened coconut milk
2 T. Fish sauce (nam pla)
2 t. sugar
¼ C. Fresh lime juice
2 ½ C. Shredded Rotisserie Chicken
3 C. Mushrooms, quartered
1 Large onion, half slices
½ C. Scallions, sliced
¼ C. Cilantro, chopped
Salt and pepper to taste
1 lime, cut into wedges
Use a medium stock pot. Bring the chicken stock to a boil and reduce to medium. Add lemongrass, ginger, garlic and chilies. Lower the heat to medium-low, cover with a lid and simmer for 10 minutes to let the broth infuse.
Uncover and stir in the coconut milk, fish sauce, sugar, lime juice and chicken. Simmer for 5 minutes and season with salt and pepper. About 5 minutes prior to serving add the mushrooms, onions and cilantro. When ready to put into the bowls, garnish with the chopped scallions and serve a lime wedge on the side. Adds that extra punch of flavor by squeezing the lime into the soup right before eating.
(Quick tip: The lemongrass and ginger are not meant to be eaten – just set aside in the bowl.)
I love this kind of soup! I will have to give this a try! :)
ReplyDeleteaccualy sounds pretty good. I think I've tried it before. hey, have fun with that recipe.
ReplyDelete