Faux Tom Kha With Meat Of Your Choice |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I'm in love with Thai lemongrass coconut soup-tom kha. When I was in college, I couldn't find any of the real ingredients where I lived, so I figured out a makeshift recipe using makeshift ingredients! Try it if you can't get your hands on any of the good stuff. Ingredients:
...for tom kha gai: 1 chicken breast, cut into strips |
1 egg white |
1 tablespoon cornstarch |
3 cups water |
2 tablespoons oil |
...for tom kha tofu: 6 ounces firm tofu, cut into cubes |
...for tom kha goong: 6 ounces raw shrimp, peeled and deveined |
2 (14 ounce) cans coconut milk |
1 (14 ounce) can chicken broth |
2 cups sliced white mushrooms |
3 stalks green onions |
2 tablespoons cilantro, chopped |
2 tablespoons gingerroot, minced (fresh or bottled. you can even use powdered in a pinch) |
4 tablespoons fish sauce |
1 tablespoon red chili sauce |
2 tablespoons lime juice |
2 tablespoons lemon juice |
1 lemon, zest of |
Directions:
1. ...To velvet chicken: Lightly beat egg white and combine with cornstarch. Toss the chicken strips or cubes in this mixture, then cover and refrigerate for 30 minutes. Heat the water and oil in a pot or a wok, until it's hot enough that a piece of chicken floats to the top when you put it inches Put the chicken in, in shifts if you have to to keep it from crowding, and cook until it's white, about 30 seconds. If you're not using the chicken straight away, refrigerate it until you do.
2. ...For the soup: To prepare the soup: Heat coconut milk and chicken broth to boiling.
3. Turn down heat, add fish sauce, chili sauce, ginger, lemon and lime juices, and lemon zest, chicken, and mushrooms and simmer for a couple minutes.
4. Add chopped green onions and chopped cilantro and serve.
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