Tom Ka Gai (Spicy Chicken Soup W/ Coconut Milk)

Name: Tom Ka Gai (Spicy Chicken Soup W/ Coconut Milk)
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms coconut milk; 227 grams water chestnuts; 340 grams chicken (sliced into bite sized pieces); 397 grams chicken stock; 907 grams box chicken stock, plus; 0 bunches cilantro; 3 Tbsps fish sauce (or more to taste); 2 inches galangal ginger; 1 green onion; 3 kaffir lime leaves (or leaves from a citrus tree); 2 whole stems lemongrass (cut into 1 inch pieces); 4 Tbsps lime juice (or more to taste); 118 milliliters fresh coconut meat (from a young, green coconut); 227 grams 0.5 packagecommon mushrooms (Agaricus bisporus); 2 teaspoons red curry paste (more if you like it hot); 1 teaspoon salt; 283 grams straw mushrooms, or; 283 grams packagefresh straw mushrooms; 1 Tbsp sugar; 2 whole bruised Thai chiles; 1 tomatoes (halved and then quartered)

Tom Ka Gai (Spicy Chicken Soup W/ Coconut Milk)

Tom Ka Gai (Spicy Chicken Soup W/ Coconut Milk) might be just the main course you are searching for. This recipe serves 6. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 760 calories, 31g of protein, and 60g of fat. From preparation to the plate, this recipe takes around 40 minutes. It is a good option if you're following a gluten free and dairy free diet. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up stems lemongrass, kaffir lime leaves, straw mushrooms, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Place the chicken stock (or broth) in a stockpot, add lemon grass, ginger and lime leaves. I recommend slicing the lime leaves along the veins almost to the midrib to allow for more flavor release. These kaffir lime leaves are used in the same fashion we season soups with bay leaves. Bring the broth to a slow boil over medium heat.

Ingredients you will need

Lime Leaves

Broth

Lemon Grass

Bay Leaves

Ginger

Equipment you will use

Pot

Add sliced chicken, mushrooms, water chestnuts, salt, lime juice, fish sauce and sugar, reserving more lime juice and fish sauce to add later to taste.Cook slowly, uncovered for 10 - 15 minutes, then add coconut milk, cilantro, green onion, tomato, fresh coconut meat, bruised chilies, and red curry paste. Stirring frequently, bring almost to a boil, then remove from heat and serve if you are happy with the flavor of lime juice to fish sauce in conjunction with the other ingredients. Cook this soup gently to prevent the coconut milk from separating.

Ingredients you will need

Red Curry Paste