Tom Kha Gai – Thai Coconut Soup

thomkhasoup2chaokaj

Ingredients

2 Tbsp. oil
1 yellow onion sliced
4 garlic cloves chopped
1/2 red jalapeno pepper, or a couple of Thai chiles, chopped
Fresh ginger chopped – 1 tbsp
2 lemongrass stalk pounded with the side of a knife or mallet. (each stalk approx. 4 inch long)
3 tbsp red Thai curry paste
4 cups chicken broth
4 cups canned coconut milk
2 medium chicken breasts cut into bite-sized pieces, (or use shrimp)
1 pinch sugar
3-4 Tbsp. fish sauce plus more to taste
1 Tbsp. fresh lime juice
2-3 green onions sliced thin (Optional)
fresh cilantro chopped, for garnish

Instructions
In a pot, heat the oil over medium heat. Add the onion, garlic, chiles, ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.

Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for about 30 minutes.

Add in coconut milk, chicken breast ( or shrimp). Simmer for 10 -12 mts until chicken breast pieces are just cooked through. Taste broth and chicken and add salt if needed.  Simmer for 5 more mts, then add sliced green onions, fish sauce, sugar(pinch), and lime juice – try tasting and if needed, add more of fish sauce, and lime juice to make the taste better.

Cook for 5 more minutes, then ladle into serving bowls and top with fresh cilantro.

Note: It tastes good refrigerated for a a day or two. Also, if you cook jasmine rice, you can add few spoons of that to the soup while eating to make it more filling. I prefer that way when I make this, as it helps to be served as a main meal (lunch/dinner).

Thai Green Curry

Ingredients:
Chicken – 1 pound  (breast / tenderloin strips)
Green Curry Paste – 2 tbspn (I used Mae Ploy green curry paste)
Coconut Milk – 1 can ( I use Chaokoh)
Thai Basil Leaves – 20 leaves
Vegetables Sliced – 2 pounds (I use whatever I have. Like Egg Plants, Bell Peppers, Carrots, Broccoli, Snap Peas etc)
Sugar – a small pinch or so (according to your taste)

Steps:

Heat Oil in a Wok. Add Green Curry Paste and sauté for a minute. Now add the Coconut Milk and when it boils add the chicken pieces. Turn Stove to Medium Heat. When meat is half cooked (probably 10minutes), add the vegetables.  Mix well. Let the vegetables cook for 10 minutes or until it is tender. Add Sugar, and check taste to see if you need more. Then Add the Basil Leaves. Ready to be served after 2-3 minutes.Serve with Jasmine Rice.

Preparation Time – 30mts
Level: Easy

Thai Red Curry

Ingredients:
Chicken – 1 pound  (breast / tenderloin strips)
Red Curry Paste – 2 tbspn (I used Maesri red curry paste)
Coconut Milk – 1 can ( I use Chaokoh)
Thai Basil Leaves – 20 leaves
Vegetables Sliced – 2 pounds (I use whatever I have. Like Egg Plants, Bell Peppers, Carrots, Broccoli, Snap Peas etc)
Oyster Sauce – 2 tsp (I used Pantai Oyster sauce)
Sugar – a small pinch or so (according to your taste)

Steps:

Heat Oil in a Wok. Add Red Curry Paste and sauté for a minute. Now add the Coconut Milk and when it boils add the chicken pieces. Turn Stove to Medium Heat. When meat is half cooked (probably 10minutes), add the vegetables. When vegetables gets tender, add the Oyster sauce and sugar. Mix well. Add Sugar, an check taste to see if you need more sugar or sauce. Then Add the Basil Leaves. Ready to be served after 2-3 minutes.Serve with Jasmine Rice.

Preparation Time – 30mts
Level: Easy