After spending a good portion of the day writing web content for our church website, I just don’t have it in me to do much more writing today.
So instead I thought I’d share a recipe for my all-time favorite soup. My sister posted on her blog yesterday one of her Italian recipes. Italian is not exactly my deal, but Thai… I can salivate just typing the word. Before living in Seattle, I had no idea how much I loved it. Unfortunately now (just in terms of food…glad to be living here otherwise), I live in a small town so ethnic food/groceries are not readily available.
However, only an hour and 15 minutes away in downtown Dayton there is a wonderful Thai restaurant that also serves sushi (the definition of perfection). So last Saturday, my sister in law, two friends and I made that trek and dined on Thai 9‘s amazing food. We waited longer than it took us to get there, but the food was so good we didn’t even care.
At one point we realized my cousin AJ was the first to introduce the restaurant to all of us…so apparently, Thai 9 needs to give the boy a little kick back 😉
Anyway, I ordered my favorite soup and I am still thinking about it a week later. That should tell you its a recipe worth trying out if you like Asian flavored food at all.
Tom Kah Kai Soup
Calories: Don’t ask
3 cups coconut milk
2 cups chicken stock
4 stalks lemongrass, bruised and chopped
1 in. piece galangal, thinly sliced
10 black peppercorns, crushed
10 kaffir lime leaves, torn
11oz boneless chicken, cut into thin strips
4 oz. button mushrooms
2 oz. baby sweetcorn
4 tbsp lime juice
3 tbsp fish sauce
2 red chilies chopped, to garnish
chopped green onions, to garnish
coriander leaves, to garnish
1.) Bring the coconut milk and chicken stock to a boil. Add the lemongrass, galangal, peppercorns and half the kaffir lime leaves, reduce the heat and simmer 10 minutes.
2.) Strain the stock into a clean pan (leaving the leaves and lemongrass behind). Return to the eat, then add the chicken, mushrooms and baby sweetcorn. Cook for 5-7 minutes or until the chicken is completely cooked.
3.) Stir in the lime juice, fish sauce to taste and the rest of the lime leaves. Serve hot with garnishes.
* You can use whatever veggies you want. I sometimes add tomatoes (cherry ones). The one vegetable you don’t want to change is the mushrooms.
**This soup is so rich and flavorful, that sometimes I put a scoop of rice into the bowl first and then ladle in the soup… it helps to soak up the strength of the flavor and makes it more filling.