B has been under the weather and it has been raining every day this week. B wanted soup, so I checked in the pantry to see what kind of soup I could make. To my surprise I had almost all the ingredients to make one of our favorite Thai soups, Tom Kha Gai.
This was my first time making this soup. I had to substitute a few of the ingredients and left a couple out. But it turned out great and I look forward to making it again with all the ingredients. What is Tom Kha Gai? It is a Thai spicy and sour soup, with coconut milk and chicken being the main ingredients. You can also make this delicious soup without the chicken or you can use seafood like shrimp.
I was missing the kaffier lime and lemongrass. I use lime juice and lemon juice as my substitute. I also went a little heavy on the ground coriander, since I did not have fresh cilantro. I also did not have the mushroom, but B and toddler girl do not like mushrooms, so they were happy to not have to pick them out.
4 chicken tenders cubed and cooked – Season the chicken to taste. I use black pepper, onion powder, and garlic powder.
3 cups chicken broth
1 ½ cups coconut milk
½ tsp ginger or 1 tsp freshly grated ginger
1 tbsp ground coriander seed
sea salt – to taste
1 tbsp Parsley flakes
Cut and season your chicken to taste, than cook chicken. In a large cooking pot, get the chicken broth to boil; if it forms you can scoop the form off. Once you have a boil on the broth, slowly add the coconut milk and stir to not let the coconut burn or turn to clumps. Next let simmer on medium heat for about 30 minutes, making sure to stir occasionally.
Dinner is serve. Tom Kha Gai.
Once cook, serve in bowls. You can also serve with a side of Thai Sticky Rice. If you would like to see how I make my sticky rice, comment below.