A blog about kitchen madness, spontaneous mixtures, improbable combinations, and severe edibility. This is about food (and drinks!). This blog is moving toward featuring gluten-free and dairy-free recipes, just be aware that there are some older ones that may contain wheat and dairy products. Those recipes will be re-vamped over time to contain wheat and dairy alternatives. Thanks for stopping by!
Tuesday, January 15, 2013
Tom Ka Gai - Thai Coconut Chicken Soup
I adapted this recipe from All-recipes.com. It is a quick and easy recipe if you have all the ingredients on hand. The big adaptation is that I use Gourmet Garden’s Thai seasoning in place of all the spices because it has lemongrass and I can’t get that where I live. It comes in a tube and is found in the produce section where you would normall find fresh herbs.
3/4 pound boneless, skinless chicken meat
3 tablespoons vegetable oil
3 (14 ounce) cans coconut milk (use light or regular, or a combination)
2 handfuls Shitake mushrooms
1 lb. sweet peppers, sliced in rings (bell peppers may be substituted)
1 80 g tube Gourmet Garden’s Thai Seasoning (I used the whole thing, you be the judge of your own taste buds)
2 tsp. salt (plus more to taste)
fresh lime juice, to taste
cayenne pepper, optional, to taste
1 bunch thinly sliced green onion
1 bunch chopped fresh cilantro
3 cups cooked Rice, optional
1.Cut chicken into thin strips and sauté in oil for to 2 to 3 minutes until the chicken turns white. To use fewer dishes, sauté the chicken in your soup pot. Set aside.
2.Saute the mushrooms and peppers in oil until softened.
3.Return the chicken to the pot with mushrooms and peppers and add the coconut milk and 14oz. water and bring to a boil. Reduce heat. Add salt Gourmet Gardens herb paste, and any other seasonings to your taste. Simmer until the chicken is done, 10 to 15 minutes.
4.Add fresh lime juice and stir in green onions and fresh cilantro just before serving. Serve over rice, if desired.