Recipe by blue tuberosa
"An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste."
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1 (14 ounce) can
sweet red chile sauce
1 (1 1/2 inch) piece
fresh ginger, sliced
kaffir lime leaves, torn and bruised
1 1/2 pounds
skinless, boneless chicken breast halves - cut into strips
1 (15 ounce) can
coarsely chopped onion
lemongrass stalk, chopped
fresh basil, chopped
This was amazing! Just like ordering from a thai restaurant. However, I did add about 1 tablespoon of salt and another can of unsweetened coconut milk to the soup to give it more flavor. Also let it simmer on low for 30 minutes otherwise the zuccini will not be soft enough.
Will definately make again!
Okay, so I followed this pretty closely. I found some frozen kaffir lime leaves at the Asian market, and thawed them, which worked perfectly. I didn't have chicken, so I subbed some tofu. I just -really- disliked the canned button mushrooms. I picked them ALL out, and replaced them with fresh button mushrooms that I chopped and sauteed in a pan before adding to the completed soup. Any fresh mushroom would be better than the straw ones, which are kind of slimy and have a weird taste. I think this soup would be better with the chicken for sure, but the tofu was nice in a pinch, and the rest of the flavors were out of this world.
it's almost there. I've begged my local Thai restaurant for their recipe and they wont give it up. This is the closest I've got so far. Btw, I used fresh mushrooms instead and after cooking the lemongrass and kafari lime leaves in for flavor, I fished them out of the soup. And after cooking it with one can of coconut milk I tasted it and it needed another half a can.
* Percent Daily Values are based on a 2,000 calorie diet.
Tom Kha Gai
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 153
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