Red Barn Cafe-

Life is hectic - Savor every Bite!

Saturday, February 2, 2013

Tom Kha Gai, my version

I found a recipe for this amazing soup on Pinterest, but could not find lemongrass which is a unique flavor and lacking ambition to look further, I made this soup my own way. Tasted pretty good. Someday I will make the orginal version, but for now. enjoy!


1 1/2 Tbsp Canola Oil
1 1/2 Tbsp red curry paste (Thai)
1 lime, juiced
1 clove garlic, minced or grated
3 cups chicken stock (not broth)
3 cups coconut milk (I used 1 can Goya coconut milk which is semi-solid) and 2 cups cocount milk from a box. (found wiht the packaged milk) or you can use the refrigerated kind sold with the milk)
6 sliced fresh ginger (I remove before serving)
2 Tbsp Fish Sauce
1 chicken breast
1 container fresh mushrooms, washed and sliced
1 carrot, sliced thin
handful snow peas, cut in half
1/2 lb raw shrimp, cleaned and shelled
1/4 cup fresh basil, chopped (or use dried)
handful chopped cilantro for garnish

Heat oil and add curry paste, stirring. Add stock, coconut milk, vegetables, chicken, lime juice, fish sauce and ginger. Season with 1 tsp salt. Bring to simmer and cook until chicken can be pulled apart, about 15-20 min.. Remove chicken and shred, add back to pot. Add shrimp and cook another 4-5 minutes until pink. Remove from heat and add cilantro.

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