Thai Chicken Coconut Soup - Tom Kha Gai

Today I'm craving for Thai and spicy food. Firstly, I checked the ingredients that store in refrigerate.

I think I can make this dish. Actually on the weekend we ate at Thai Boat at Morro Bay, this dish is so delicious. While we was there, the weather little bit chills, so this soup is perfect.

I browse the recipe on the Internet, then I mixed from some recipes. I tried to adjust the ingredients with my taste.

This dish is very famous at Thai restaurant in the US, hmm actually number 2 after Tom Yam Goong. This dish is very easy and quick to make it. You can get the ingredients at Asian Store or even you can buy spices at Amazon.com.

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source : Some Thailand websites then I modified.

What you need :

- 8 oz coconut milk

- 2 pieces chicken thigh, cut into bite size

- 1/2 cup sliced mushrooms

- 3 pieces kaffir lime leaves

- 1 cm knuckle of galangal

- 1 stalk lemon grass, brushes

- 2 cloves shallots, minced

- 1/2 teaspoon tamarind paste or 2 teaspoon lime juice

- 1 cup sliced carrot

- 1/3 lbs string beans

- 2 stalk green onion, thinly sliced

- 1/2 bunches cilantro, thinly sliced

- 1 piece jalapeno, seeded, long cut

- 3 tablespoons fish oil

- salt

- sugar

- 1 cup chicken stock or water

- 2 teaspoon chili paste, I used siracha chili sauce

Make it :

1. In a big pot, bring coconut oil into broil, put 6 oz of coconut oil. Add chicken, galangal, shallots, kaffir lime leaves, lemon grass, cook until chicken is half way cooked.

2. Add string beans and carrots until almost tender, add rest of the coconut milk, chili paste, green onion, cilantro, mushrooms, water/chicken stock, fish sauce. Let it simmer for about 3 minutes.

3. Adjust taste with salt, sugar. Stir gently. Let it simmer for 1 minutes.

4. Pour into individual bowl, garnish with green onion and cilantro. Serve immediately. Enjoy.

Preparation : 10 minutes

Cooking : 15-20 minutes

Servings : 2-3 servings

Stir-Fried String Beans and Tofu

Craving for tofu today and actually I have little bit of tofu in refrigerator. This recipe's spices originally base on Sapo Tofu Recipe, but I made little bit adjustment for the best taste.

You can substitute string beans with another vegetables such as broccoli, cauliflower, asparagus, carrot.

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source : many sources then I modified.

What you need :

- 1/2 lb Medium Firm Tofu, sliced into 2x2 inches pieces

- 1 piece chicken thigh, sliced into bite size

- 1 stalk green onion, thinly sliced

- 3 cloves garlic, minced

- 1/3 teaspoon ground ginger or 1/2 teaspoon minced fresh ginger

- 1/2 cup peas

- 1/2 lbs string beans

- 2 teaspoon oyster sauce

- 2 teaspoon fish sauce

- oil for fried the tofu

- 1 tablespoon peanut oil + 1/2 tablespoon sesame oil for saute

- salt

- sugar

- white and black pepper

- 1/3 cup water or chicken stock

- chili paste, if you wish spicy taste

- fried onion for garnish, you can buy at Asian Store and actually last week I found it at Trader Joe's grocery store.

Note : 1 US cup = 236.588237 ml

Make it :

1. Fried tofu until little bit brown at both side. Set aside.

2. Bring a wok into hot, add peanut oil+sesame oil, add garlic, saute for about 10 seconds, add ginger, saute gently.

3. Add chicken, saute and let it the chicken cooked. Add water, let it simmer for about 2 minutes.

4. Add string beans, saute occasionally until half way cooked, add oyster sauce, fish oil, peas, tofu, chili paste. Saute gently.

5. Adjust taste with salt, sugar and black+white pepper. Let it simmer for about 5 minutes.

6. Remove it into prepared baking dish, garnish with fried onion, serve immediately with steamed rice. Enjoy.

Preparation : 15 minutes

Cooking : 20 minutes

Servings : 2-3 servings