Tom Kha Gai – Thai Coconut Soup

Ingredients

1 Tbsp. oil
1 onion sliced
2 garlic cloves chopped
1/2 red jalapeno pepper sliced, or a couple Thai chiles, halved
3 quarter-inch slices slices ginger
1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
3 tbsp red Thai curry paste
4 cups chicken broth
4 cups canned coconut cream or 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
2-3 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, chile, 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 head and simmer uncovered for 30 minutes.

Add in coconut cream or 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 fish sauce, sugar(pinch), and lime juice – try tasting and add more of fish sauce, and lime juice to make the taste better.

Cook 5 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

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