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Thai Coconut Soup (Tom Kha Gai)

Source of Recipe

Adapted from http://www.foodreference.com/html/thai-chic-co.html


Recipe Introduction

I use the quail eggs because they are a nice alternative to the traditional chicken. Also, the original recipe called for 6 cups of broth, but that was WAY too much broth. I haven't tried it yet with the single can of broth but I think it will be much better. You might need to cut down on the curry though if you don't like it too spicy.

List of Ingredients

1 tablespoon canola oil
1 to 2 stalks lemon grass, outer sheath removed, bottom 3 inches trimmed and minced (3 tablespoons)
2 tablespoons minced fresh ginger
1 large clove garlic, minced
3 teaspoons Thai red curry paste
1 can chicken broth
3 tablespoons fish sauce or soy sauce
1 tablespoon sugar
2 (14-ounce) cans unsweetened coconut milk
1 can quail eggs
1 (15-ounce) can straw mushrooms, drained and rinsed
3 tablespoons lime juice
Salt
1/2 cup loosely packed whole fresh cilantro leaves
3 scallions, greens only, sliced thin on an angle


Recipe

1. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.

2. Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock, fish sauce, and sugar and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.

3. Stir in the coconut milk, quail eggs, mushrooms, and lime juice. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes. Taste for seasoning and add salt if desired. Serve immediately, garnishing each bowl with cilantro and scallions.

To make the more traditional chicken coconut soup: Replace the can of quail eggs with 1 whole boneless, skinless chicken breast (about 12 ounces), cut into 1 by 1/4-inch strips.