Friday, December 20, 2013

Tom Ka Gai aka Chicken or Tofu and Coconut Soup

To be honest I don't think I have ever gotten this recipe to be as good as the takeaway I used to get in Seattle, but with no other options I will keep trying!
I think a lot depends on your coconut milk, if it is too sweet the soup isn't as complex. Also Zok only had this in a Thai place in Bellingham, WA, years ago so we don't have the same reference point.
This like most soups is easy for a fast meal.  I think you can add vegetables as you like, I have had it in Thai places with various vegetables, we used both broccoli and carrots

5 cm (2 in.) piece fresh galangal
2 cups (500ml-16 fl oz) coconut milk
1 cup (250 ml/8 fl oz) chicken or vegetable stock (we use a soup cube veg. for this one)
1 box of firm tofu
3 chicken breast fillet, cut into thin strips (Optional or additional)
1-2 teaspoons finely chopped red chillies
2 tbl. fish sauce (you can use mirin as a substitute)
1 tsp. soft brown sugar 
Any vegetables you might want to add
Coriander leaves (optional or absolutely not if you are me)

Peel the galangal and cut it into thin slices.  Combine the galangal, coconut milk and stock and carrots in a medium pan (we just use the woks).
Bring to a boil and simmer, uncovered, over low heat for 10 minutes, stirring occasionally

Add the tofu (if no one is vegetarian, you can add your chicken now, or cook it separately in another wok and add into the bowl of soup directly)
Toss in your broccoli (or any vegetable that is softer than a carrot by example)
Add chillies
Simmer for 8 minutes
Stir in the fish sauce and brown sugar 
If using coriander add in now
Serve immediately 

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