Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Tom Kha Gai soup recipe
This is one of the easiest recipes I've found for this soup which is DH's favorite. He loved it, but did say it may not have the textures throughout that good restaurant versions of this soup seem to have.
5 cups chicken bouillon (I cheated and used pre-prepared chicken broth)
7oz skinless boneless chicken (I used three skinless, boneless chicken thighs)
1 fresh chile, split lengthwise and seeded
3-inch piece lemon grass, split lengthwise (used lemongrass paste from Publix)
3-4 lime leaves (used lime juice instead)
1-inch piece fresh gingerroot, peeled and sliced
1/2 cup coconut milk
6-8 scallions, sliced diagonally (I used 4 because mine were huge)
1/4 tsp chili paste, to taste
salt, to taste (I didn't use salt because I didn't use low sodium broth)
fresh cilantro leaves, to garnish
1. Put the bouillon in a pan with the chicken , chile, lemon grass, lime leaves and ginger. Bring almost to a boil, reduce heat, cover and simmer for 20-25 minutes or until the chicken is cooked through and firm to the touch.
2. Remove the chicken from the pan and strain the bouillon. Set aside the chile and lime leaves. When the chicken is cool, slice thinly, or shred into bite-sized pieces. (I didn't wait for it to cool.)
3. Return the bouillon to the pan and heat to simmering. Stir in the coconut milk and scallions. Add the chicken and continue simmering for about 10 minutes or until the soup is heated through and the flavors have mingled.
4. Stir in the chili paste. Season to taste with salt and, if wished, add a little more chili paste.
5. Ladle into warmed bowls and float cilantro leaves, the chile, and the lime leaves on top to serve.
Re: Tom Kha Gai soup recipe