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The FOOD magazine is a community of foodies, bon-vivants, and quite simply food aficionados! The aim is to establish a bridge between readers looking for inspiring recipes and ideas and the content creators who share their creative cooking and expertise with the community. Whether it's your favorite new recipe, cooking hacks, experimental "ethnic" cooking, vegetarian/vegan options, or new grilling techniques... we'll have it here on the FOOD blog!

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Amazing Thai soup will have your guests asking for more

In Thailand I ate the best food ever! My mouth danced with flavor every time I tried a new Thai dish in Chiang Mai. Spicy but sweet with a kick to it, this is what Thai street food is all about. All over the streets, outdoor stalls serve up dirt cheap but incredibly flavorful Thai meals. Unfortunately, when I got back home I couldn’t find any Thai take out as good as the authentic Thai food I had tasted in Thailand. That’s why I looked into making it myself.

soup stall

Even though it’s really hot in Thailand, its inhabitants like their soup hot and spicy. I love these Thai soups, especially Thai chicken soup called Tom Kha Gai. Starting points for this traditional Thai soup are smooth coconut milk, fresh lemon grass and herb-infused broth. The coconut tames the heat and is great combined with chicken, lime, fish sauce and chili paste. This authentic, bold soup is irresistible, here’s how to make it.

Admittedly you’ll need loads of ingredients but believe me, it’ll be worth the long grocery haul:

  • 2 cups shredded cooked chicken breast (about 8 ounces)
tom kha gai
  • 1 1/4 cups light coconut milk
  • 4 teaspoons fish sauce
  • 3 cups Chicken Stock or fat-free, lower-sodium chicken broth
  • 1 cup sliced mushrooms
  • 1/2 cup chopped red bell pepper
thai soups
  • 1/2 cup green onion strips
  • 2 teaspoons canola oil
  • 4 teaspoons minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 (3-inch) stalk lemongrass, halved lengthwise
  • 2 teaspoons sambal oelek, ground fresh chili paste
  • 1 tablespoon sugar
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice

Heat your Dutch oven over medium heat. Add the canola oil to the pan and swirl it to coat the bottom of the pan. Add the sliced mushrooms, the chopped red bell pepper, your minced ginger and garlic cloves, and your halved lemongrass. Let it cook for 3 minutes and stir regularly. The aromas will hit your nose and you’ll be wanting to eat it right away. Don’t, you’ll need to add the other delicious ingredients first. So, add the spicy chili paste and cook for 1 minute. Now add almost all the remaining ingredients: chicken stock, coconut milk, fish sauce and sugar. Let it all simmer for a while and turn down the heat to low. Let it simmer a little more, for about 10 minutes. Add the shredded chicken to your pan and let it cook for 1 more minute until it’s hot. Now take out the lemongrass and, as a finishing touch, top your spicy soup with the green onion strips, chopped cilantro and your lime juice.

Easy, right? Soups of course usually are pretty easy to make but this soup will be so much better than your regular vegetable soups. Your Tom Kha Gai soup will have different dimensions in flavor but they will all marry together perfectly and will create an amazing flavour explosion.

This article was originally published on bonvivant