Tom Kha Gai -- Thai Chicken Meatball Soup
Hey Whiskers!
Thai cuisines is one of my favorite cuisines to cook. I love the balance of flavors with simple ingredients that create hearty flavorful meals. I loved this one bowl different take on chicken soup. Its hearty and warm without coating your gut in fat rendering you unable to do things-but will kick the sick right out of you. I found that you don't need to use stock for the flavor so I just used water and found that I could balance the salt and pepper better to my taste. I didn't make the soup to spicy as I was giving it to a nursing mother. I also served this with coconut rice. Enjoy,and keep whisking up love and happiness to those around you.
Till next time
Sam
Ingredients:
Thai cuisines is one of my favorite cuisines to cook. I love the balance of flavors with simple ingredients that create hearty flavorful meals. I loved this one bowl different take on chicken soup. Its hearty and warm without coating your gut in fat rendering you unable to do things-but will kick the sick right out of you. I found that you don't need to use stock for the flavor so I just used water and found that I could balance the salt and pepper better to my taste. I didn't make the soup to spicy as I was giving it to a nursing mother. I also served this with coconut rice. Enjoy,and keep whisking up love and happiness to those around you.
Till next time
Sam
Ingredients:
- 1 1” piece ginger, peeled
- 3 tablespoons dried lemongrass
- 10 kaffir lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice
- 6 cups water
- 1 kg chopped chicken
- 8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
- 1 13.5-oz. can coconut milk
- 1 tsp. sugar
- 2 yellow onions chopped.
- 2 teaspoons chili flakes
- 2 cloves garlic minced
How To:
- roll the chopped chicken into meatballs. Sear off in pan, set to the side.
- Chop onions and garlic, sweat off in pot.Add the lemongrass,ginger and lime leaves.
- Add the water, bring lemongrass, ginger, lime leaves, and broth to a boil in a pot. Reduce heat and simmer until flavors are melded, 8–10 minutes.
- Add chicken meatballs and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, and sugar.
- Divide soup among bowls. Serve with rice ,chili oil, cilantro, and lime wedges.
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