Super easy lunch or dinner - rich Tom Kha in just 20 minutes

Tom Kha is sinfully delicious!  I have had this traditional Lao/Thai rich spicy soup at various restaurants, but have always been a bit intimidated to make it.  It tastes like you have to slave for hours to produce this mouth watering soup.  I also was afraid that I wouldn't be able to get it right and it would be an unnecessary blemish in tasty memories I have of thoroughly enjoying it.

Today, I got bold and decided to go for it!  Plus, when I'm craving a dish, I am known to accomplish some pretty daunting feats.  It's all about the food, baby!  The verdict: Success!  And it was a lot easier than I thought...

Feeling a little bold yourself?  I will give you the easy recipe tear-down and include the actual recipe below.  For those of you who are also vegetarians, substitute veggie broth for chicken broth and your favorite mushrooms, veggies or even tofu rather than chicken.  

Please let me know how it goes or if you have a better recipe.  I do warn you, this is not a low-fat dish. :)

 

Recipe Teardown:

1. Start a base stock - You'll bring together the chicken stock with the lemongrass, galangal, sugar and kefir lime leaves into a boil.  Simmer for 5 minutes.

2. Add the Coconut Milk, Fish Sauce & Chilies - You'll add these to the base stock and simmer for 5 minutes. 

3. Add the Chicken - Or veggies, mushrooms or tofu.  Cook only until chicken is cooked through or the vegetables are tender.

4.  Add lime juice and garnish - add lime juice and adjust level of fish sauce and lime juice to taste.   

5. ENJOY!  Serve and garnish with sprigs of fresh coriander (cilantro).  You can eat a smaller bowl with rice or skip the rice and have a bigger bowl!

Recipe:

1 cup chicken stock

1 cup Coconut milk

1/2 stalk of Fresh lemongrass

6 slices of fresh Galangal

2 hand-torn Kaffir Lime Leaves

2 - 3 Thai bird's eye chillies (or Serrano chillies) cut into thick slices

1 Tbsp of Fish sauce - some brands can be very salty, so start with a little at a time and taste

2 Tbsp Lime juice

1/2 tsp brown sugar

2 Tbsp fresh Coriander (cilantro) leaves

4- 8 oz boneless chicken breast cut into small pieces

OR - Substitute your fave veggies or tofu

4 sliced straw mushrooms (or regular button mushrooms)

Preparation:

Prepare the lemongrass.  Use the white part only and not the woody grass part. With the flat side of your knife, pound and bruise the lemongrass to releae its flavor. Cut into 2 inch segments. 

Put the stock into a pot and bring to a boil. Toss the galangal, lemongrass, sugar, and lime leaves in. Simmer for 5 minutes.

Add the coconut milk, chillies, fish sauce and simmer for another 5 minutes. 

Finally, add the chicken and mushrooms and cook till the chicken is just cooked. 

Turning off the heat, add lime juice. Adjust with the fish sauce (salt) and lemon juice (sour) to taste as needed.

Garnish with coriander (cilantro) leaves and enjoy!

 

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