Easy Tom Kha Kai "Cheat" Soup

This recipe couldn't be simpler. It's a totally Americanized version, yet tastes pretty authentic. Especially if you don't live near a good Thai restaurant or just can't get out one night for good Thai food.  This is a great recipe to fall back on, plus all ingredients can be found in any grocery store.

Ingredients:
1/2 package of chicken (chopped into chunks, white meat is preferred but on this night, I got boneless/skinless thighs on sale) [Reserve the rest of the chicken for pad thai, fried rice, or stir fry!]

Sliced button mushrooms (one box)

Green onions (two stalks, white and green parts, chopped)

One box low sodium chicken broth, (or homemade chicken stock of course!)

One can coconut milk

2 Tablespoons sweetened lime juice (Substitution for lemongrass)

1 teaspoon Chili oil (More to taste)

What to do:

Start by sauteing the chicken on medium-high heat in two tablespoons canola oil in a soup pot. Add the diced onion and saute for 5 minutes. When the chicken is white on the outside but still raw on the inside add the entire box of broth, (or about 4 cups) with the can of coconut milk and bring to a boil. Once it boils, add the mushrooms and chili oil (again this is to taste, add more or less depending on how hot you like it, remember you can add more to individual bowls after the soup is done) and then cover and lower to a simmer for 10 minutes. 

After ten minutes add the sweetened lime juice. If 2 tablespoons isn't sweet enough, add 1 teaspoon more until it's to the desired sweetness. Once the soup is sweet enough, let simmer for 5 more minutes and serve. 


ENJOY! 

Massaman Curry

Homemade Thai-Take Out

Massaman Curry

If you are like me and live no where near Birmingham, then you are stuck making your own Thai food. (I say that because throughout my many, many travels, Birmingham Alabama is still home to the best Thai restaurant I've ever eaten at). Thai food is not nearly as daunting as you may think. The main thing is getting all of the necessary ingredients, (which is many), and keeping them in stock at all times.

This is relatively easy to make, but a tad time consuming. Anyone can make this savory, spicy, Thai-stew. Most of the ingredients will keep so you can make this over and over again.

What you'll need:

2 tbs oil (Canola or vegetable)

2-3 tbs Massaman curry paste (or red curry paste)

1 slice 'fresh' ginger, minced

1/4 yellow onion, sliced thin

1 lb chicken, cubed

2-3 potatoes, peeled and cubed

3 tbs brown sugar

3 tbs fish sauce

2 tbs Worcestershire sauce

1/3 cup 'chunky' peanut butter (+canola oil cooking spray for cup)

1/2 cup to 1 cup roasted peanuts

1 can coconut milk

3 tbs fresh lime juice

What you need to do: [If you are making regular rice, follow the instructions and a give your self enough time, the massaman takes about 45 minutes with prep and cooking time]

Buy curry paste. I'm lucky I have an international market where I live and could get actual Massaman curry paste, but you can use 'red curry' paste, which can be found at just about any grocery store.

To make life easier, prep all of your spices and ingredients first and place in separate ramekins. I start with ginger. Always use FRESH ginger. No matter where you live you can find fresh ginger in any grocery store. After using it, store it in a storage bag and keep in the freezer. Slice off about a 1/2 inch piece, peel and use a 'microplane' (fruit zester) to grate the ginger over a ramekin instead of mincing by hand with a knife.

Thinly slice some yellow onion, I add this for some sweetness. Massman normally calls for Tamarind paste but I can never find it so I add Worcestershire Sauce instead and some yellow onion.

Next, using seperate ramekins, measure out your brown sugar, fish sauce, Worcestershire sauce, and fresh lime juice. Please get a lemon/lime squeezer for the lime. This will squeeze out every drop of juice from the fruit and will contain all of the seeds, it's worth every penny!

Quick tip! Spray your measuring cup with canola-oil spray before you add your peanut butter so it comes out easier when you're adding it to the pot. Peel and dice your potatoes and dice your chicken. Turn the burner for your soup pot onto medium-high.

-Heat the oil, add the curry paste (2 tbs for milder flavor, 3 for hotter) and ginger and cook for two minutes. Next add the chicken and onions and cook for three minutes.

-Add the brown sugar, fish sauce, Worcestershire sauce, peanut butter, peanuts, potatoes, and coconut milk. Bring to a boil, reduce heat to medium-low, cover and simmer for twenty minutes.

-Now is the time to start thinking about preparing your instant rice, or pasta (Where is it written it must be served over rice? Do what you want) It's the joy of cooking at home, serve over noodles if you like. I serve over brown rice.

-After twenty minutes check to see if the potatoes are done, add the 3 tbs of lime juice and continue to cook for five more minutes before serving.

ENJOY!