Delicious Asian flavors with this Tom Kha Gai soup
Summer is almost over?
Well part of me wishes that it was. I love sunshine but I am a girl of the seasons. And with the heatwave we’ve just had I’ve had more than enough sunshine to last me through to winter. No scratch that! I mean heat, not sunshine. We can never have enough sunshine! But you get my point I think. With temperature going as high as 40˚C (insane!) I am looking forward to rain and stormy weather.
I’ve always said that I wouldn’t want to live in a country where the weather is always sunny. That would just be boring. Don’t you agree? I love sun but I love rain and I love storm and I love snow. Not that we ever really have good snow here. Not the last couple of years anyway. And when it does snow, it is usually not cold enough and we end up with murky dirty grey slush… And lots of traffic jams.
Tom Kha Gai soup
Just yesterday it was on the news that they predict the heating of the earth to go much faster in the coming five years. That means more heat waves. (*insert shocked emoji*) Time to get ourselves an airconditioning this winter. (They’re totally sold out at the moment and/or are 4 times the regular price) I don’t want to have another summer without airco!
Anyway, enough about the weather. This Tom Kha Gai soup is delicious in sunny time or in rainy times. It’s spicy and has all the Asian flavors you want! Looking for a creamier soup? Try the cauliflower celeriac soup with salmon
The recipe is really simple even though there a few ingredients you have to use to make it. If you don’t have or can’t find fresh lemon grass it is ok to substitute for grated from a jar or powdered even but fresh is always best.
- 1 can (1,5 cup) coconut milk
- 500 ml (2 cups) chicken stock
- 200 gr chicken filet in small pieces
- 1 onion cut
- 150 gr shiitake in small pieces
- 1 piece lemongrass bruised
- 1 pcs galangal or ginger few slices
- 2 kaffir lime leaves
- 2 tomatoes chopped
- 2 red chili peppers in small rings
- juice of 1 lime
- 1,5 tbsp fish sauce
- fresh coriander
- coconut oil for baking
Take a large pot and heat the coconut oil. Bake the onion and the shiitake until soft. Pour over the stock and the coconut milk
Add the lemon grass, galanger and kaffir lime and leave to simmer for about 10 minutes.
Add the chicken and cook until the chicken is done.
Add the tomatoes and leave this to heat up but don’t boil them to pulp.
Take of the heat and stir the lime juice, fish sauce and the fresh coriander through the soup.
Serve with some fresh coriander and the chili on top.