Saturday, August 12, 2006

Dinner at Home


Tom Kha Gai
This was Alexis' first attempt at this classic Thai soup, and it was quite good.

-1/2 rotisserie chicken, shredded
-10 cherry tomatos, halved
-1 turnip, peeled and diced
-5 cloves garlic, thinly sliced
-1 can coconut milk
-2 or 3 cans chicken broth
-1 tb vinager
-3 tb fish sauce
-2 tb rooster sauce
-1 inch nub of ginger, julienned
-30 leaves basil
-cilantro to garnish

Sautee the garlic and ginger in a bit of olive oil. Add the turnips and sautee till gently carmelized. Add the liquids and bring to a boil. Reduce to simmer and add all other ingredients. Simmer for a few minutes and serve when all ingredients are heated through.


# posted by Giao and Alexis @ 9:25 PM
Comments:
I have made this before, but I started with raw chiken and marinated it in lime juice while I was chopping up lemon grass, ginger (slices) and jalapenos and tomato for garnish. Warm up the coconut milk and add water or chicken broth to taste (pure coconut milk is a little rich). Add the lemon grass and ginger to the broth and let it simmer till the flavors fuse. Finally add the chicken and lime juice. Let it simmer for a couple mins, then shut t off and let it rest. The chicken will finish cooking in the hot broth, but not loose all its flavor and become rubbery. Serve with tomato, jalapeno pepper and jasmine rice. Yum...
# posted by Anonymous Anonymous : 8:32 PM
 
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