Archive for January, 2014

Tom Kha Gai (Thai Coconut Chicken Soup)

About the only thing that Ben and I miss about living in the metro Atlanta area are the great restaurants and specialty food markets that we went to to all time. We really miss our favorite Thai restaurants, but it’s not as easy for us to head to Atlanta for dinner now that we have a 9 month old.  So we have decided to start making our favorite Thai dishes at home. We started with Tom Kha Gai, which is a Thai coconut chicken soup. I have a cookbook  full of 30 minute recipes that I love and it has never let me down. This recipe was no different. It was delicious and used ingredients that you can get at any supermarket.  I’m sure there are many more authentic recipes for this soup but we thought this tasted great and it only takes 30 minutes to prepare!
Tom Kha Gai (Thai Coconut Chicken Soup)
serves 6
4 cups low-sodium chicken broth
3 tablespoons fish sauce
1 tablespoon brown sugar
1 pound boneless, skinless chicken breasts
salt and ground black pepper
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
3-4 teaspoons red curry paste (depending on how spicy you like it)
1 small head bok choy, greens sliced thin and stalks chopped medium- keep the greens and stalks separate 
2 (14 ounce) cans light coconut milk (don’t substitute for regular coconut milk- it will be too rich)
8 ounces sliced white mushrooms
3 tablespoons fresh lime juice
1/2 cup fresh cilantro leaves
  1. Bring broth, fish sauce, and brown sugar to boil, covered, in large saucepan and set aside.
  2. Using paper towels, pat chicken dry and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken and cook until light brown on both sides, around 5 minutes. Transfer chicken to plate.
  3. Leaving oil in Dutch oven, add ginger, curry paste, and 1/2 tsp salt and cook over medium heat around 1 minute.
  4. Turn heat down to low and stir in hot broth mixture (be careful- it will boil up) and scrape up any brown bits from bottom of Dutch oven. Add bok choy stalks and browned chicken and cook covered until chicken is cooked through, around 10 minutes. Remove chicken and transfer to plate.
  5. Increase heat to medium-high and stir in coconut milk and mushrooms, cooking until mushrooms are slightly soft, around 5 minutes.
  6. While mushrooms are softening, shred chicken into small pieces. Stir in bok choy greens and cook until wilted, around 1 minute. Take the soup off the heat and add shredded chicken and lime juice. Season with salt and pepper if needed and top with cilantro leaves prior to serving.
I hope you like it as much as we did! Next we will attempt Massaman Curry, Shrimp Pad Thai (the recipe book has a recipe for this) and Thai Iced Tea.
Happy Cooking!