Tom Kha Kai aka Coconut Chicken Soup

It is about the time when I have to pack up my flip flops and break out my sweaters, which is seriously depressing for me but the yogi in me is trying to stay positive so on the flipside it's soup, stew and casserole season- yay! There are a lot of feel good, heart warming meals ahead of me and this soup is a super simple and flavorful way to start the season. 

Tom kha kai (also spelled tom kha gai) is a Thai soup traditionally made with lime juice, coconut milk, mushrooms and chicken. It's one of those soups that seems complicated but once you make it and realize how simple it is- you'll make it all the time. And all the delicious ingredients have such a complex flavor profile- it's a very impressive soup to serve at a dinner party. My version strays from the traditional slightly- with my addition of bok choy and corn- but I like the added textures. Play around with this soup base and see where you land. It's a fall and winter winner for sure! 

Tom Kha Kai 

Fridge:

1lb of boneless chicken breast, thinly sliced 

2 1/2 cups mushrooms, sliced (your choice of mushrooms- I used cremini and shiitake) 

2 1/2 cups bok choy, roughly chopped

1/2 cup scallions, thinly sliced 

1 tbs deseeded jalapeño, minced 

2 tbs fresh ginger, roughly chopped 

2 lemongrass stems

1 1/2 tbs cilantro, minced

1/2 cup fresh or frozen corn (optional) 

Counter:

1 cup water 

1/3 cup yellow onion, minced (about half a small onion) 

1 garlic clove, smashed 

Zest of 2 limes 

Juice of 1 lime (about 3 tbs) 

Pantry: 

4 cups chicken stock 

2 cans (14 oz) coconut milk 

2 tsp fish sauce 

1 tbs coconut oil 

1/4 tsp salt plus a little extra pinch 

Fresh pepper to taste

1/2 tsp sriracha sauce (optional) 

Tools:

Two medium pots 

Sieve

Cutting board 

Chopping knife 

Measuring cups spoons 

Wooden spoon

Ladle 

Place the lemongrass on your cutting board and using the backside of your chopping knife, repeatedly hit up and down the length of the lemongrass. This is essentially bruising the root and allowing the oils to be freed. Add the entire stalks, chicken stock, water, garlic, ginger, lime zest and lime juice to one pot. Place on the stove over medium to low heat and bring to a simmer. Continue simmering for 20 minutes and then remove from the heat. Set this pot aside until ready to use. 

In separate medium pot, add the coconut oil and heat over medium to high heat. Once hot- add the minced onions and jalapeños. Sauté for a few minutes until the onions become translucent. Sprinkle the chicken slices with salt and pepper (to your taste) and then add to the pot. Sauté until the chicken is completely white. Add the mushrooms, bok choy and corn if you're using it. Sauté for another few minutes or until the mushrooms are al-dente. 

Place the sieve over the pot with the chicken and mushrooms. Pour the flavored stock pot into the chicken and mushrooms pot, straining out the lemongrass and other flavorings. Bring the soup pot to a simmer. Then add the scallions and cilantro. Simmer for another 5 to 10 minutes before adding the two cans of coconut milk and fish sauce. Add 1/4 tsp of salt, sriracha if you're using it and pepper to taste. Bring to a simmer and then turn off. You can serve this now or allow it to cool and refrigerate it to serve the next day. 

I like to allow my Thai flavors to meld but sometimes I'm too impatient to wait. Hopefully this soup makes up for the cold weather ahead of us!! Enjoy! Xo

My Asian grocer had run out of bok choy so she gave me "emperor lettuce" as a substitute. I usually use bok choy though.

Simple Thai Chicken Curry

Cooking has become a lot more simple and accessible with the amount of culinary products available at the local grocery stores. And although some people see it as "cheating" or not really cooking "from scratch", I see it as a blessing. 

I remember my mother having to make thai curry paste when I as a kid. She would have to crush all the ingredients by hand and it would be extra 30 minutes plus to her cooking. And yes it was delicious and worth it but when you can buy the paste and save the time, why not? 

And if you're lucky enough to have an Asian grocery near you- you can find the good authentic stuff but otherwise in our local Stop n Shop they carry Thai Kitchen products and it's yummy and makes this meal so simple. 

Simple Thai Curry Chicken 

Fridge:

3 chicken breasts, julienned or cubed

1 small red or yellow pepper, julienned 

2 cups eggplant, small dice 

2 cups zucchini, small dice

1 1/2 cups of carrots, sliced thin 

2 tbs cilantro, minced

Counter:

3 garlic gloves, minced 

1 medium yellow onion, minced

1 medium potato, small dice

Pantry:

3 tbs thai green (or red) curry paste (small jar- by thai kitchen)

2 cans coconut milk- 1 lite, 1 regular 

1 1/2 tsp salt

1/2 tsp black pepper 

2 tsp canola oil 

1/2 tsp hot sauce (optional if you like it spicy)

Tools:

Large pot with lid

Wooden spoon

Cutting board 

Chopping knife

Measuring cups/spoons 

Heat canola oil in the large pot over medium to high heat. Add the onions and cook for 2 minutes before adding the minced garlic. Cook for a minute or two more and then add the chicken. Sprinkle with 1/2 tsp of salt and 1/4 tsp of black pepper. Cook until chicken is white (not necessarily all the way through) and then add the curry paste.

Cook for a few minutes and then add the potatoes, red pepper, zucchini, carrots and eggplant. Stir for a minute to coat the vegetables in curry paste and then add the two cans of coconut milk. Stir everything and add the cilantro, and remaining salt and pepper and hot sauce if you're using. Turn heat to low and simmer for 30 minutes with lid on. Turn off heat and allow to cool for 10-15 minutes before serving. 

I like to serve mine with rice or cellophane noodles. Try it out and enjoy! Xo