Tom Kha Gai

14 June 2018

Want to try something realllllly interesting? This dish is for you! We found this in my Martha Stewart Slow Cooker cookbook. Which I've said before.. is an awesome cookbook! 

I'm mentioned a time or twenty that we're really into Asian food right now. And now that we've found the jackpot of all Asian food goods, in Little Rock!!, nothing is holding us back. So one Saturday we took a family trip to the Asian Market and Sunday we let this tasty soup cook allllll day long. 

It was nothing like I was expecting. Not really sure if I knew what I was expecting. It was so full of flavor and delish. We're planning to make it again really soon. 

3 lemongrass stalks, tough outer layers removed
3C low-sodium chicken broth
1/4C fish sauce
1T sugar
1 (2-inch) piece fresh galangal or ginger, peeled and thinly sliced
6 kaffir lime leaves, halved, or 6 strips lime zest
1 shallot, thinly sliced
3 Thai bird chiles 
1.5 lbs boneless, skinless chicken thighs, cut into 1/2-inch strips
4 ounces shiitake mushrooms, stemmed, thinly sliced
1 can (13.5 ounces) unsweetened coconut milk
1 large carrot, finely chopped
3T fresh lime juice
1/4 C chopped fresh cilantro, plus more for garnish
2T chopped Thai basil, plus more leaves for garnish
1 scallion, thinly sliced
Chili oil sauce, for serving 

On a cutting board, using the side of chef's knife, lightly smash lemongrass. Combine lemongrass, broth, fish sauce, sugar, galangal, lime leaves, shallot, chiles, chicken, and mushrooms in the slow cooker. Cover and cook on high until chicken is cooked through, about 2.5 hours (or on low for 5 hours)

Add coconut milk and carrot, and cook on high 30 minutes longer (or on low for 1 hour). Stir in lime juice, cilantro, basil and scallion. Top with cilantro and basil, and serve with chili oil sauce. 

Serve, eat and love! XOXO

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