My favorite Thai dish. A yummy blend of creamy and lime, spicy and smooth. I could eat a whole bucket of it- and now I can make it instead of shelling out $7 for a measly bowl.
Tom Ka Gai Soup
16-20 oz chicken broth
16-20 oz coconut cream (might be labeled milk, read the label for a 70% or better fat content)
3/4 t salt
4-8 2" long pieces lemongrass, mushed some but still intact (so you can pick them out)
1 heaping t galangal (or ginger from a jar or sliced)
6-8 oz chicken, thinly sliced (cut while still partially frozen)
2 T lime juice
8 oz straw mushrooms, about half a can
1 large tomato, coarsely chopped
1/2 c cilantro, pulled from stems
chili powder/paste/peppers and ground black pepper to taste
Combine broth, salt, lemongrass, galangal and bring to a boil. Add chicken, coconut milk mushrooms and lime juice, return to a boil and add all other ingredients. The longer you simmer, the better it gets.
I love this served over steamed Botan Calrose rice.
Adapted from: http://importfood.com/recipes/tcsoupwithcomilk.html
