In this case, I craved the creamy, spicy broth of Thai Tom Kha Gai. I love Thai food. Add the chicken, oyster mushrooms, lime juice, fish sauce, sugar, and chili flakes
Food & Passion... The Diary of a Food Enthusiast
We were having lunch and had to choose the obligatory soup that comes with nearly all lunch specials in Thai restaurants, so I suggested my mom order the Gai Tom Kha
Boil the chicken stock in pot. Tom yum Goong or Thai Spicy Shrimp Soup is a well known dish. It has a delicate flavor, so when you season the soup, add the lime juice last and a little at a time, tasting the soup as you season
Its very different then the Indian curries which are spice based ,Thai curry uses fresh herbs ,aromatic curry pastes cooked in coconut milk,and the result you get is very aromatic and flavourful dish with intense flavours
To prepare the chicken. Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil)
Add the coconut milk and cook until it gets hot and bubbly, stirring frequently. Soups are very hit and miss with me, but this really hit the spot tonight
Combine milk, curry paste, water, bouillon, chicken, mushrooms and lemongrass in slow cooker. The combination of the coconut milk, fresh lime juice and lemongrass is SOOOOO good
The only addition I made was the coconut milk. It makes the soup much softer. 7 to 8 Chicken Thighs. 2 (14oz) Cans Coconut Milk. Coat the chicken thighs in olive oil, sprinkle with salt and pepper and cook for 1 hour in a 400 degree oven. Once the lentils are soft, add the coconut milk and chicken and cook for another 10 minutes uncovered. 8 Chicken Thighs
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