Thai Tom Kha soup

Rodney B.'s Note:

If you like soups as a main dish, this is a great one... hearty and filling. For a more traditional Tom Kha Gai, leave out the bok choy, tomatoes, and bean thread noodles, and add some extra mushrooms. But believe me, this soup is incredible as written. I can never find the galagnal traditionally used in Tom Kha Gai, but if you can get it, I say use some.

• Total Time: 1 hrs 15 mins
• Prep Time: 1 hrs 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 3 (13 ½ ounce) cans low-sodium low-fat chicken broth
• 1 (13 ½ ounce) can coconut milk (regular, not lite)
• 2 stalks lemongrass , sliced in large pieces
• 2 tablespoons fish sauce
• 1 tablespoon shrimp paste (use anchovy paste as a substitute)
• 1 tablespoon low sodium soy sauce
• 1 tablespoon white vinegar
• 3 limes, zest of
• 3 limes, juice of
• 3 serrano chili peppers , chopped
• 2 tablespoons ginger , julienned in fine,short 1/4 inch strips
• 4 cloves garlic , thinly sliced
• 2 tablespoons brown sugar
• 2 boneless skinless chicken breasts , cubed in very small pieces
• 8 ounces white mushrooms , sliced
• 1 bunch bok choy , chopped
• 2 tomatoes , diced
• 6 ounces bean thread noodles , presoaked in hot water
• 1 cup fresh cilantro , chopped (leave the stems in!)
• 1 -2 tablespoon lime juice , to taste (probably)

Directions:

1. In 4qt or larger, heavy-bottomed pot, begin heating chicken broth and coconut milk on low-medium heat.
2. Add the other ingredients for the broth, down through the brown sugar, as you prepare them.
3. Bring broth to a slow simmer; never allow it to reach a rolling boil, and do not cover it at any time during cooking.
4. When broth is simmering, begin adding remaining ingredients starting with the chicken, as you prepare them in the order listed, stirring regularly.
5. Make sure the chicken is fully cooked by the time you add the cilantro--if you cube the chicken finely enough and use a normal length of time preparing the vegetables, this should not be an issue, but allow it to simmer a few extra minutes if necessary before adding the cilantro.
6. About a minute after adding the cilantro, taste the soup and add some additional lime juice as desired to punch up the flavor (maybe 1-2 T--don't overdo it!).
7. Serve immediately.

Reviews

[PIPICARTER]

Yum yum yum!!!

[Meeko]

I second that PIPICARTER! YUM YUM YUM! This was WAY better than the local Thai restaurants! Absolutely incredible! I prepared as written, and added bok choy, noodles, and the tomato. Yummy!!! A little learning experience for me though, I did not know that the lemon grass would not get tender, there for non edible. LOL Same with the galagnal, both were hard in the end result, but we just simply picked them out of my bowl as we ate. I'm looking forward to eating the leftovers this week!!

[7Katie7]

This is just as good, if not better, as the local Thai restaurant in town. I never have liked fish sauce so eliminate that and replace it with oyster sauce. Additionally, I do not use bok choy. I also add a tsp. of sesame oil, a 1/2 tbl. of regular sugar, a tbl. of red curry paste, a good portion of torn basil leaves and a chicken bouillon cube. This is absolutely delish! I'd even go so far as to say TO DIE FOR! LOVE!