Friday, November 20, 2009
Monday, November 2, 2009
Tom Ka Kai (Chicken Coconut and Mushroom Soup)
Prep Time 15 Minutes
Cook Time 20 Minutes Servings 8 Difficulty Easy
•2 whole Chicken Breast, Cut In Chunks
•1 whole Onion, Chopped
•6 cups Water
•1 cup Chopped Shiitake Mushrooms (regular Mushrooms Work, Too)
•14 ounces Canned Coconut Milk
•1 Tablespoon Red, Yellow, Or Green Curry Paste
•2 Tablespoons Fish Sauce Or Soy Sauce
•¼ cups Sugar
•1 piece Lime Wedges
•½ teaspoons Red Chili Flakes
•2 whole Tomatoes, Cut In Wedges
•¼ cups Fresh Basil, Chopped
chili oil for top
In a large sauce pan, cook the chicken in a little bit of oil until done, about 5 to 7 minutes. Add the onion and cook until translucent. Add the remaining ingredients except for the tomatoes and basil. Bring to a boil and then let simmer for 10 minutes.
Add the tomatoes and basil and cook until warmed through. Taste and adjust seasoning. I like mine a bit sweeter, so I add about 1/4 cup more of sugar. If it needs more salt, add a little more fish sauce. This is a strong ingredient so be gentle with it. If you like it a bit more spicy, add a little more red chili flakes.
This is a really uniaue soup, but it is good!
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