I hope you all had a fabulous Thanksgiving! In case you have tupperware containers brimming with leftover turkey – and even if you don’t (any turkey, chicken, or ham will work beautifully), and want to share a hearty cheesilicous meal with your family, check out my Cheesy Breakfast Pot Pie with with Gouda Biscuit Crust– it is tradition worthy! And now on to a tradition of my own – Thai Food! This Tom Kha Gai, otherwise known as Chicken Coconut Soup is one of favorite soup in the world. The world I tell you.
Every special occasion – college graduation, birthdays, lung transplant anniversaries, etc., its tradition to celebrate at my favorite Thai restaurant. After a decade of ordering Panang Curry (Coconut Chicken Curry) and sampling everyone else’s dishes, I still remained faithful to my Panang Curry, nothing else tempted me. Then one fateful day, some of our friends ordered Tom Kha Gai and my world was changed forever. I cannot believe I missed out on this heaven in a bowl for so long!
The warm coconut broth is infused with lemongrass, red curry, ginger, and basil, with thinly sliced tender chicken, mushrooms and red bell peppers. Its bright and refreshing, its both light and rich at the same time, and its layers of tantalizing spices are mesmerizing. I’ve researched authentic Tom Kha Gai recipes, many of which call for some ingredients that are hard to come by, so my version contains only ingredients you can find at your local Whole Foods/Sprouts etc., but tastes every bit as authentic. The only ingredient that might be foreign to you is lemongrass, but don’t be intimidated, it is super easy to work with. You simply chop of the bottom of the stalk, peel off the outer layer and chop into thirds to fit into your pot for authentic lemon Thai coconut broth.
No pictures can do this soup justice, so I hope you trust me when I say if you like Asian food, you are going to love this soup. Please make this Tom Kha Gai soon – you don’t want to miss out on this soothing, comforting heavenly tradition any longer!
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