I was feeling a little homesick and while thinking about all the great things Seattle has to offer Thai food popped into my mind. My favorite thai place in Queen Anne, Bahn Thai, makes the most delicious tom kha gai soup! As I reminisced about all the meals I’ve had there with my family, I decided that it was high time I made my own Thai coconut curry chicken soup.
The recipe that I based my soup off of came from this blog, but I made some tweaks to this recipe.
It definitely is different than traditional tom kha gai soup, with the rice and miscellaneous vegetables, but it just seemed so right to me to add these things into the soup when I was making it.
ALSO, if you want that truly authentic, creamy taste, DON’T use light coconut milk. It does NOT taste the same.
However, if you are watching your waistline or are trying to make a lighter version, use light coconut milk! It is like half the calories and has way less fat.
The ingredients I used included:
- 1 Tbsp oil
- 1 lb chicken, thinly sliced
- 2 scallions, chopped
- 2 Tbsp Thai red curry paste
- 2 big cloves garlic, minced
- 1 can light coconut milk
- 1/2 cup water
- 1/2 cup brown rice
- 1 Tbsp fish sauce
- Chopped/sliced vegetables (ex. red pepper, onion, mushrooms, asparagus, etc.
- 1 tsp red pepper flakes
- 1/2 cup fresh cilantro
- salt and pepper to taste
Once all my ingredients were chopped up and ready to go, I heated the oil, red curry paste, and garlic in a large pot on medium-high heat and went wild.
I added ALL my vegetables at once (because I’m not a patient person), which included a red bell pepper, an onion, a bunch of white mushrooms, a couple handfuls of spinach and some squash.
I included pretty much every vegetable I had in my fridge…I let that concoction cook down a bit, then added the coconut milk, water, rice and fish sauce.
After letting it simmer about 2-3 minutes, I added the chicken and let the soup simmer for a good ten minutes.
As I removed the soup from heat, I threw in the cilantro and the rest is history 😀