Tuesday, January 6, 2015

# Post # Recipes

Thai Coconut Curry Soup-Tom Ka

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!


There's this divine little Thai place in my town that serves my absolute favorite soup of all time, their Tom Ka. It begins with chicken (although shrimp or tofu works too), straw mushrooms, and baby corn, all floating in a rich, heady broth that never fails to bring a smile to my lips. This is the soup my husband will kindly go out and get me when I'm feeling sniffly and under the weather. It has never failed to help clear the sinuses and rally my spirits.


I recently decided to try recreating that restaurant soup at home. After looking at different online recipes, I squeezed a few together and made some additions to come up with the version below. It was verrrry close to the restaurant soup, enough that I was quite pleased. This soup will warm you right through, and this recipe makes enough that I have extra leftover for a few lunches afterward.

Thai Coconut-Curry Soup-"Tom Ka"



Ingredients

48 oz chicken broth or homemade chicken stock, strained
2 inch piece whole ginger
2 whole stems lemongrass, cut in 1 inch pieces*
3 Keffir lime leaves, scored along the veins to release more flavor*
3/4-1 lb chicken, cut into small chunks
1-2 cans straw mushrooms
4 oz other mushrooms of your choice, sliced
1 can bamboo shoots
1 tsp salt
1 tbsp sugar (I substitute organic honey)
3 Tbsp fish sauce
3 cans coconut milk (14 oz cans)
1/2 bunch cilantro, chopped coarse
1 can baby corn
4 Tbsp lime juice
2 green onions, sliced
1 tomato, chopped
2 tsp red curry paste or to taste

Directions

Pour broth into stock pot, add ginger, lemongrass, and keffir leaves and heat to a gentle simmer. Add chicken, mushrooms, corn, bamboo shoots, salt, sugar/honey and fish sauce; cook on a low simmer, uncovered, for 10 minutes. Your broth may or may not smell/taste amazing at this point. Don't panic--the magic is about to happen! Add remaining ingredients and stir frequently for a few minutes to heat through. Do not let the mixture boil or the coconut milk will separate. 
NOW it should smell and taste quite different--and amazing. Add additional curry, fish sauce, and lime juice to suit your own taste. Serve and delight your friends/family!

6-8 servings

*NOTE: If you cannot find keffir lime leaves or lemongrass, you can still make this. You'll use additional lime juice during the taste/adjust phase to bring up the "tang" of the broth. If you do have these available, however, I highly recommend using them. They add a certain depth of flavor that is well worth it!

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J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!

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