Tom Kha Gai
- Prep Time 0:20
- Cook Time 0:30
- Estimated Cost $13.50-$17.00
- 7 Comments
On Sunday I had the pleasure of helping with a soup-off in the home of Gourmet Gastronomer blogger Danny Gabriner. Several people, (including me), submitted recipes, which were voted on by Gourmet Gastronomer readers. The top 4 were prepared and served at an awesome daytime party at Danny’s house. I showed up early to help and was put in charge of a very nontraditional version of Tom Kha, a luscious chicken-coconut soup. The recipe’s creator, Michael, called for a flavorful and creamy coconut broth and a variety of garnishes including shredded chicken, fried plantains, minted peas, and caramelized fennel. While it was absolutely delicious, it provoked in me a craving for traditional Tom Kha Gai.
As I tipsily walked home from Danny’s (3 glasses of wine on an unusually sunny day will have that effect…), it occurred to me that Tom Kha Gai is totally BrokeAss. Score.
- 2 14-oz. cans chicken or vegetable stock $2
- 2 carrots, peeled and sliced $1
- 2 cloves garlic, minced Pantry
- 1 12" stalk lemongrass, cleaned and sliced thinly $1
- 1 2" piece ginger, peeled and minced $1
- 1 red bell pepper, seeded and chopped $1
- 6 large white button mushrooms, cleaned and sliced $1
- 1 14-oz. can regular coconut milk $1.50
- 1 skinny chile (jalapenos work), seeded and minced $1
- 2 boiled chicken breasts, shredded or 8 oz. tofu, cubed $5/$1.50
- 1 small bunch fresh cilantro, chopped $1
- 1 small bunch fresh mint, chopped $1
- 1 lime cut into wedges $0.50
- 1 tbsp vegetable oil Pantry
- salt to taste Pantry
Recipe Serves 2
- Heat the oil in a large soup pot over medium heat. Add the lemongrass and garlic and cook 1-2 minutes, stirring frequently. Add the carrots, bell pepper, mushrooms, and ginger and cook for 3-4 minutes until very fragrant. Add the stock plus 1 can of water and stir well. Allow to simmer uncovered for 20 minutes.
- Stir in the coconut milk and salt to taste. Add the chicken/tofu and allow to cook for another 5 minutes.
- To serve, ladle into bowls and garnish with mint, cilantro and a squeeze of lime.