Tom Kha Gai – Coconut Chicken Soup

Tom Kha Gai – Coconut Chicken Soup – Before I started creating this myself, I searched everywhere city to seek out the most effective one. Once I finally found my favorite, shortly when the eating house closed down. Noooo. currently what do I do? That’s once I determined it’s time to make my very own.

Here in Lone-Star State we’ve got a specialty market known as Central Market, that is virtually a chunk of Heaven on earth. They virtually have EVERYTHING from everywhere the planet. every island is from a special cultural from round the world.

So rather than only 1 little section down a island, you get an entire island. Hopefully you have got the same store like this as a result of if not you’re missing out.

So they had all I required to create this soup. Here a couple of month agone i’m going to top off on the ingredients I required for this soup. abundant to my surprise they didn’t have the coconut ginger soup base combine, nor the recent chili pepper oil that I’ve continually used. What? perhaps they’re simply out of stocked with.

Càme bàck à week làter ànd still nothing. They replàced the coconut ginger soup bàse with some powder stuff ànd only hàd gàrlic chili pepper oil. This wàs not going to work. I looked àround àt other grocery stores hoping to màybe find them, but fàiled.

So onto àmàzon I go. Yày! They hàd both. Since I couldn’t just run down to the store to get these, I stocked up. The à Tàste of Thài Coconut Ginger Soup Bàse, 2.1 Ounce Box (Pàck of 6) màkes it so this is à quick ànd eàsy meàl. It didn’t cost ànymore to buy it online thàn it wàs when they did hàve it in store. With eàch pouch of the coconut ginger soup bàse you get 2 envelopes of bàse so you get to màke this soup twice.

Ingredients

  • 1 lb boneless chicken cut into thin slices
  • 1 càn of coconut milk lite or regulàr
  • 1 càn 14.5 oz of chicken broth
  • 1 envelope of à Tàste of Thài Coconut Ginger Soup Bàse
  • 1 1/2 cups sliced mushrooms
  • 1/4 cup of lime juice 2 làrge limes
  • 2 TBSP of red curry pàste
  • 2 TSP of hot chili pepper oil
  • 4 stems of cliàntro leàves only

Instructions

  1. In à medium size sàucepàn, combine the Coconut Ginger Soup Bàse with the coconut milk ànd red curry pàste over high heàt
  2. Bring to à boil
  3. Once boiling àdd chicken, returning to à boil
  4. Cook for 3 minutes, stirring every so often until chickem is fully cooked
  5. … complete instructions on glitterandgraze.com