Here I go again with the Asian soups. What can I say? I just can’t get enough.
I had never had Tom Kha Gai before (never even heard of it!) but I was drawn to the recipe because of the coconut milk. I am coconut obsessed. Literally. But initially I was semi worried about making this soup because I wasn’t sure if I’d easily find Thai red curry paste. Of course I could have gone to my local Asian market but I was lazy and only made it to Mariano’s. Luckily they carried it! Local grocery stores around these parts have gotten better and better with their selections in the international aisles and I am really feeling it.
Tom Kha Gai was a surprise winner in my book. Afterall, I despise mushrooms! I did pick out the mushrooms…but there were so many other flavors (3 cups coconut milk…HELLO!) that the ‘shrooms weren’t missed. The Thai red curry paste was awesome, different than other curries I had tried previously. This curry had a definite kick!
If you’re an Asian soup lover like I am than you’ll love Tom Kha Gai!
- ½ tablespoon vegetable oil
- 1-2 tablespoons Thai red curry paste
- 3 cups chicken stock
- 3 cups unsweetened coconut milk
- 1 heaping tablespoon lemongrass paste
- 1 heaping tablespoon fresh ginger, minced
- 2 Thai chilies, ribs and seeds removed and minced
- juice of 1-2 limes
- 2 tablespoons Asian fish sauce
- 1 pound chicken breast, cut into thin strips
- 1 cup white button mushrooms, sliced thinly
- ¼ cup fresh basil, roughly chopped
- cilantro, for garnish
- lime wedges, for garnish
- Heat vegetable oil, over medium heat, in a large pot or dutch oven.
- Add curry paste and stir until fragrant.
- Add chicken stock, coconut milk, lemongrass, ginger, chilies, lime juice, and fish sauce and bring to a simmer, about 5 minutes.
- Add the chicken, simmer for another 15 minutes.
- Add mushrooms and basil and simmer for 5 more minutes.
- Season with salt, to taste.
- Garnish with fresh cilantro and a lime wedge, and serve immediately.