Ingredients
-
3
-
1
-
1
-
4
-
1
-
3
-
1
-
3
-
1
-
1/2
-
1/2
-
2
-
8
-
1
-
2
Directions
Thai Coconut Chicken Soup (Tom Kha Gai), This is a version of the famous Thai soup created by a close friend of mine in London I haven’t found any place that serves a better soup than this!, This soup was a bit of a disaster for me I don’t think it was through any fault of the recipe though I looked everywhere and finally found some shrimp paste (not too hard living in SF), the less repulsive looking of my options, had tons of food coloring in it so it turned the soup bright pink Superficially speaking it was a disaster, but it tasted pretty good It did taste a little too shrimp-y for me, it seemed to overwhelm some of the milder flavors I think I’ll make this again, but next time I’ll leave out the shrimp paste and instead use a little shrimp or seafood stock – maybe a 1/2 cup in place of part of the chicken stock , very good! used coconut cream and made a ton of it to eat with jasmine rice for a week
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Steps
|
1
Done
|
Gently Simmer All but Last 5 Ingredients For 30 Minutes. |
|
2
Done
|
Add Chicken and Mushrooms and Simmer For Another 5 Minutes. |
|
3
Done
|
Add Noodles, Bok Choi, Cilantro. |
|
4
Done
|
Let Stand 5 Minutes. |
