Tom Kha Gai - Thai coconut milk soup

That is my family, circa 1980 in Indonesia. What an extraordinary place to grow up!

As I've mentioned before, I grew up in Indonesia. This has given me an intense love of all Asian foods in general. I love the bright complex flavors and really, Asian food just makes me feel at home.

Tom Kha Gai is that delicious Thai soup with coconut milk, chicken, mushrooms and as my friend calls them "leaves and twigs". Don't eat the leaves and twigs, but they sure make the soup taste good. I was astonished when I found out how easy this soup was to make. It does require a few special ingredients, but most are available at your local grocer. However, I would encourage you to venture into your local Asian food markets. The items (specifically produce) that they sell are usually less expensive and much better quality than what you find at your grocer. Kaffir lime leaves really make a difference in this recipe, and you will most definitely not be able to get those at your regular grocer. Don't be intimidated! Go in there and ask questions if you don't know what things are. I have never been to an Asian market where they were not more than happy to help me identify things.

Please note that the chili paste in this recipe is similar to Sriracha, but a little thicker and spicier. If you choose to use the sriracha, you will want to use a little bit more than what is called for.

Tom Kha Gai - Chicken Coconut soup with lemongrass

Ingredients:

1 Tablespoon of red chili paste

2 shallots finely chopped 1 Tbs vegetable oil 4 cups chicken broth 8 large slices of peeled fresh galangal or 4 slices of fresh ginger (slices should be about 1/2 inch thick) 1 large lemongrass stalk. One large stalk is equal to about 4 of the little ones found in most grocery stores or about 16 inches long. Crush each piece with a hammer or the backside of a knife to release more flavor. 8 kaffir lime leaves or the grated zest of 1 large lime 2 14 ounce cans of coconut milk 1/4 cup of lime juice 2 Tablespoons Thai fish sauce 2 Tbs light brown sugar 1 pound of boneless skinless chicken breast cut into thin slices 1/2 pound of fresh white mushrooms sliced Fresh cilantro for garnish

Directions:

In a large soup pot over medium heat, place the oil and heat until shimmering. Add the chili paste and shallots and stir until fragrant and shallots are slightly softened. Add the broth, galangal, lemongrass, and lime leaves. Bring to a boil and boil for 2 minute.

Reduce heat to low and add in the coconut milk. Stir to combine and bring to a simmer. Add the lime juice, fish sauce and brown sugar. Simmer for 5 minutes. Add the chicken pieces and simmer until tender. The thinner your slices, the quicker they will cook, so keep an eye out so you do not over cook your chicken. Add the mushrooms and simmer for 2 more minutes.

Serve piping hot, with extra Sriracha for those who like extra heat.