March 19, 2009
Check back, we'll post the recipe soon. For now, listen to the episode above!
Still working on getting Jonah's exact recipe, so here's a link to
another good version, using chicken in the soup (which is traditional). Of course you can leave the meat out and
just add extra mushrooms. I recommend using the fish sauce, however, even in a veggie version. This tiny amount of
meat will add so much authentic flavor! Note that the version below doesn't use lime zest like Jonah does, but it
does add bright yellow turmeric. Feel free to customize your own version.
Tom Ka Gai (Coconut Chicken Soup)
"http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/7670.jpg" alt="recipe image"
style="margin-right: 12px;" />
"padding-top: 12px; padding-bottom: 4px;">"Coconut milk and lime juice seasoned with ginger root and
cayenne pepper create a spicy broth for this Thai-inspired soup with strips of white chicken, cilantro and chopped
3/4 pound boneless, skinless chicken meat
"margin: 0px 8px 4px 0px;">3 tablespoons vegetable oil
2 (14 ounce)
cans coconut milk
2 cups water
2 tablespoons minced fresh ginger root
4 tablespoons fish
style="margin: 0px 8px 4px 0px;">1/4 cup fresh lime juice
teaspoon cayenne pepper
1/2 teaspoon ground turmeric
style="margin: 0px 8px 4px 0px;">2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro
valign="top" style="padding-bottom: 8px;">Cut chicken into thin strips and saute in oil for to 2 to 3 minutes
until the chicken turns white.
|2.||In a pot, bring
coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric.
Simmer until the chicken is done, 10 to 15 minutes.
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|Sprinkle with scallions and fresh cilantro and serve steaming hot.|
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