“T.v.” dinner…Thai chicken coconut soup, salad with Thai dressing and a Viognier.
So, I think I need to do this from memory, it’s been a minute since I made this soup and I likely just threw a bunch of stuff I had in the fridge together that reminded me of the yummy Tom Kha Gai coconut soup you get in Thai restaurants. Mine wasn’t as coconuty – as evidenced by the photo, but it had a nice little hit of spice on a cold day.
In large pot add, vegetable oil with heat at about medium,
cook chicken, then cube or dice chicken – I just cut it up in the pot as it’s cooking. Add more oil if needed and add the following to the pot, stirring as you add: grated fresh ginger, minced lemongrass (optional), diced red peppers, chili pepper paste (also known as Gochujang, Sambal Oelek, or Chili Garlic Sauce (aka Rooster sauce) – this is to taste, start with a teaspoon and go up from there (as it cooks, it can the spicy heat can increase), in the heated oil until fragrant. Slowly pour chicken broth (I used a 32 oz. container and it made a fair amount of soup) over the mixture, stirring continually. Stir in a touch of fish sauce (to taste); let simmer for about 10-15 minutes. Stir in can(s) of coconut milk (again, I do this to taste), and add a container of shiitake mushrooms; cook and stir until the mushrooms are soft, but not mushy. Pour into individual bowls and serve with wedges of lime to juice into your bowl; season with a touch of salt; garnish with cilantro and if more heat is desired, a few pinches of red pepper.
I think my Thai salad was just a simple spring mix with a sesame peanut dressing, but there are lots of great recipes out there for Thai salads – the best part is that peanut dressing:)
Enjoy this meal with a lovely crisp white Viognier.
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