1.20.2014

Tom Khaa Soup


Thai cuisine is one of my absolute favorites.  Eggplant, lime and cilantro have a lot to do with it.  I gave one of my favorite soups a try.

1 can coconut milk
3 c water
1 chicken breast filet
1 c baby corn or corn kernels
3 large shiitake mushrooms
2 medium sized tomatoes
2 cups rice noodles (dry, estimate)
1 c cilantro
2 limes
2 tbsp fish sauce
1 tbsp sliced ginger
1 tsp rooster sauce
1 tsp sugar
1 tsp salt

Bring to boil water and coconut milk with chicken in a pot. Reduce to medium-low heat. Add rooster sauce, fish sauce, ginger, sugar, juice of limes, and salt.  Simmer for 10 minutes. Add the corn (I used fire roasted kernels) and sliced mushrooms. Simmer for 3 minutes. Add the rice noodles, tomatoes sliced into wedges and cilantro. Close the lid and remove from heat. Let stand for 10 minutes, slice the chicken filet and return to the pot.  Serve with some fresh cilantro sprigs.

I didn't have bean sprouts, chilli peppers, lemon grass or red curry sauce on hand however if you do, add them as well; all at the beginning with exception of bean sprouts right before serving.

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