Tom Kha Gai Soup

1 tablespoon olive oil

1 yellow onion, rough chopped

2 cloves garlic, rough chopped

1 whole jalapeño, rough chopped

3 1/4 inch slices of fresh ginger

1 lemongrass stalk or 1 tablespoon lemongrass paste

3 teaspoons red curry paste

4 cups chicken broth

2 cans of coconut milk (light is fine)

2 medium chicken breasts, thinly sliced

8 ounces of mushrooms (oyster or shitake)

2 tablespoons fish sauce

3 green onions, chopped

3 tablespoons fresh lime juice – 2 limes

fresh cilantro for garnish


In a large pot, head the oil over medium heat. Add the yellow onion, garlic, jalapeno, lemongrass, and curry paste. Cook about 5-10 minutes or until the onions are soft. Add the chicken broth, continue to simmer for 30 minutes.

Now that there is a flavorful base, strain the broth and discard all of the onions, chili, lemongrass, and ginger. Replace the broth into the pot over low heat. Add in the coconut milk, chicken, fish sauce, mushrooms. Simmer on low for about 20 minutes. Add in lime juice, cilantro, and the green onions. Let sit 5 minutes and then serve.

Thai rice soup

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Thai rice soup

This recipe is from 177milkstreet.com. Most of the recipes are only visible by subscription but this one is free. I was amazed at not only how easy it was to make but also how much flavor is packed into each bite. It stores very well if you do not mix the rice in with the soup.  I recommend to mix the rice just before eating instead of into the whole pot. I definitely will try more of Chef Kimball’s recipes after this turned out so good. I saw him make it on recipe tv and I knew that I HAD to have it.

 

1 pound ground pork

3 tablespoons fish sauce, divided

2 tablespoons chili garlic sauce, divided

2 teaspoons ground white pepper, divided

3 tablespoons coconut oil

5 large shallots, sliced thin

8 cloves garlic, chopped

3 stalks lemon grass, smashed

2 tablespoons fresh grated ginger

2 quarts chicken broth

chilled jasmine rice – 2-4 cups

1 cup fresh chopped cilantro

juice of 2-3 limes or 3 tablespoons

 

Combine the pork with 1 tablespoon each of the fish sauce and chili paste. Mix in 1 teaspoon white pepper. Make small meatballs that are about 2 teaspoons each.

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pork meatballs

In a large pot of medium heat, cook the coconut oil. Add the shallots. Cook until browned or for about 5 minutes. Add in the garlic and cook 30 seconds. Add the lemon grass and ginger and cook another 30 seconds. Add the broth and bring this to a boil. Lower the heat to medium and simmer for 15-20 minutes.

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Remove the lemon grass. Add the meatballs. Cook for 3-4 minutes. Add in the cooked rice and simmer for 1 more minute. Remove from the heat. Add in the remaining fish sauce, chili-garlic sauce, white pepper, cilantro and lime juice.

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Top with a poached egg if you want.

 

These are the two sauces I used.

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This soup is perfect for fall!

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