I love Thai food! There are 3 "Tom" soups: TOM KHA soups have a coconut milk base, but can have different proteins. TOM KHA GAI has chicken as its protein. TOM KHA KUNG has shrimp, instead of chicken. TOM YUM has a tomato base, instead of coconut milk. I love them all. This recipe can be Tom Kha Gai with chicken or easily changed to Tom Kha Kung with shrimp.
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Ingredients
1 - 2 tablespoons olive oil 1 onion, sliced thin 1 -2 carrots, cubed 1/2 cup celery 1/2 jalapeño pepper, sliced in rings 1/2 cup mushrooms, sliced salt and pepper to taste 1 lemongrass stalk - cut into 3-inch pieces 1 clove garlic, minced 1 teaspoon ginger (minced) 2 teaspoons red Thai Red Curry Paste (click for recipe) 4 cups chicken broth 1 can of coconut milk 1 and 1/2 cups of cooked, chopped chicken (or shrimp) juice of one lime or lemon 2-3 green onions, sliced thin for garnish fresh cilantro chopped, for garnish |
Steps
- Heat olive oil over medium heat in a fairly large soup pot. Add onion, carrots, celery, jalapeño, lemongrass, and mushrooms.
- Sauté for about 4-5 minutes, stirring and watching to keep it from sticking or burning.
- Add garlic, ginger, salt, salt, pepper, and curry paste. Cook another minute.
- Add chicken broth and lime juice and stir. Bring all to a boil, then turn down to simmer for about 10-15 minutes.
- Remove lemongrass, as best you can.
- Add coconut milk and cooked chicken or shrimp. Heat until all is warm.
- Serve alone or over cooked rice or rice vermicelli noodles. Garnish with cilantro and green onions.
