Wicked Thai Chicken Soup (Tom Ka Gai) 1cup = serving
- Number of Servings: 24
Ingredients
4 stalks lemongrass cut in 4 " lengths, remove outer sheath and the hard ends. Hit the stalk a few times with the back of a knife or a heavy frying pan, 1 Tbsp olive oil397gr (2 medium) onion finely minced - shallot’s work good too.3 Tbsp garlic clove, minced 60gr Thai red curry paste - I use Maesri brand .5 of a can.10 slices of galangal (fresh or frozen) Do not peel, slice into six 1/8" thick slices10 kaffir lime leaves12 cups of good chicken stock2 pound of boneless, skinless chicken breast sliced into strips1 can straw muchrooms chopped and drained.15gr Dried Porcini mushrooms (about 1 cup) soak in water for a few hours or over night (add water with mushrooms to soup.3 cans of unsweetened coconut milkJuice of 3 limes4 TBS Nam Pla (fish sauce) (mothers best has the least sodium so used that)3 green onion sliced on the diagonal1 cup minced cilantro To thicken the soup I used “THICKENTHIN NOT/STARCH™ THICKENER” but I am sure corn starch would work.3 cups of already cooked brown rice., 1, 28fl oz can of diced tomatoes.
Makes 26, 2 cups per serving
In a medium heavy saucepan add the oil, garlic and onion, turn heat to medium. Cook for a minute, stirring and then ad the lemongrass, curry paste, galangal and lime leaves.
Cook stirring often for about 3 -4 minutes. The onion should begin to soften. Add the stock and bring to a boil, reduce the heat to medium and cook for 15 minutes. (At this point you can either refrigerate the soup or shut it off for approx 1 hour to let the flavours develop.)
Bring soup back up to a simmer and add the coconut milk and then the chicken and mushrooms. Cook for about 15 minutes or just until the chicken is cooked. Add the lime juice and Nam Pla, .3 cups cooked brown rice., and can of diced tomatoes.
Remove the galangal, lime leaf and lemongrass now. Place in bowls and sprinkle with cilantro and scallion and have extra lime juice to squeeze on.
This freezes really well.
Number of Servings: 24
Recipe submitted by SparkPeople user DEBDURDA.
In a medium heavy saucepan add the oil, garlic and onion, turn heat to medium. Cook for a minute, stirring and then ad the lemongrass, curry paste, galangal and lime leaves.
Cook stirring often for about 3 -4 minutes. The onion should begin to soften. Add the stock and bring to a boil, reduce the heat to medium and cook for 15 minutes. (At this point you can either refrigerate the soup or shut it off for approx 1 hour to let the flavours develop.)
Bring soup back up to a simmer and add the coconut milk and then the chicken and mushrooms. Cook for about 15 minutes or just until the chicken is cooked. Add the lime juice and Nam Pla, .3 cups cooked brown rice., and can of diced tomatoes.
Remove the galangal, lime leaf and lemongrass now. Place in bowls and sprinkle with cilantro and scallion and have extra lime juice to squeeze on.
This freezes really well.
Number of Servings: 24
Recipe submitted by SparkPeople user DEBDURDA.
Nutritional Info Amount Per Serving
- Calories: 174.2
- Total Fat: 6.3 g
- Cholesterol: 21.9 mg
- Sodium: 826.0 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.4 g
- Protein: 14.1 g
Member Reviews
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RANELLEY
This soup is absolutely fantastic - I replaced galangal with ginger - couldn't find kaffir leaves and still it turned out fantastic - I prefer a more smooth texture, so I gently blended the chicken and mushrooms - Makeanew me is incorrect this filled a stock pot completely - divine and delish!! - 9/30/10
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CD13955813
Loved this soup from the first time I tried it in a hospital cafeteria. Now I make it at home, and this recipe is as close as I can find to what I've eaten elsewhere. I made 1/3 of the recipe and there is still plenty. I forgot to add the thickener to the first bowls, but it still tasted great! - 6/28/13