I make this soup at least twice a month and it is insanely good! The hub adds chicken to his, I add tofu, but really, you don't need to add anything, cause it is PERFECT!
Thom Kai Gai
2 cans cooking coconut milk
1 stalk lemongrass(bruised)
1 can diced tomatoes
1 inch Galanga sliced thin
1 inch Ginger sliced thin
1 can of peeled straw mushrooms
1 can of baby corn
7ish kefir lime leaves
vegetarian fish sauce
1Tbs green curry paste
I rinse and drain all of my canned vegetables in the sink before i put them in the coconut. Even the tomato a tiny bit. I start with a tsp of curry paste and add throughout the simmer. Usually it will cook for about thirty minutes just to get the best of the flavors out of everything. Try not to let this boil as the milk will break up somewhat...and remember that the galanga, lemongrass, lime leaves, and ginger are not very edible so i pick those out before i serve it. To finish it off i squeeze a half of a lime over it with a hand full of cilantro just ripped off the bunch and tossed on top. Nom nom nom- so yummy, and soul satisfying!
1 comment:
Thank you for sharing this~I LOVE coconut milk and this sounds like an amazing recipe!! :) In the spirit of your 31 days of giving, here is a coconut drink recipe in return. :)
Lime & Coconut Drink Recipe
■1.5 oz Coconut Rum
(light or dark rum can be substituted)
■ 1 oz Coco Lopez
■ 1/2 slice of lime (with peel)
■ Slice of Lime Garnish
Put all ingredients in a blender. Add 1 glass of ice. Blend till smooth. You can add a dash of Sprite or simple syrup to sweeten and/or to make blending easier if it is too thick.
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