Sunday, November 24, 2013

Tom Kha Gai Soup

Tom Kha Gai with leftover turkey breast
Serves: 4

1 quart homemade chicken stock (recipe)
1 14oz can of coconut milk
2 cups chicken meat, pulled (I used leftover turkey breast meat)
1 teaspoon fish sauce
1 garlic clove
1 teaspoon minced ginger 
1 teaspoon hot chili oil (or a pinch of cayenne powder or red chile flakes)
1 teaspoon curry powder
1 tablespoon olive oil 
3 chopped green onions
4oz sliced mushrooms
Handful of chopped cilantro
Juice of 1 lime, plus slices for serving


Take olive oil and heat with chile and curry powder for a few minutes to permeate the oil. Add in minced garlic and ginger and sauté until fragrant.

Add chicken stock, bring to a simmer.

Add coconut milk and bring to a simmer, then add mushrooms and half the green onion and fish sauce.
Bring to a boil and reduce to a simmer. Add in chicken or turkey meat.

When ready to serve add lime juice and cilantro and top with remaining green onion.

No comments:

Post a Comment