Sunday, July 18, 2010

Day 3: Tom Kha Gai




Thai cuisine is a hotbed of soupy dishes. Curry and broth bases are the most common, but Tom Kha Gai is one fairly recognizable Thai soup which warrants a good spoonful from anyone who doubts the capabilities of coconut milk as a soup base. Trust me; it works.

Sweet, creamy coconut milk is the perfect canvas for other various seasonings. Lemongrass is often the second strongest flavor after the coconut itself, and it brings a gently acidic touch to what can be quite a rich soup. Freshly sliced chilies or chili oil add a bit of welcome heat.

Tom Kha Gai typically has chicken, but tofu or shrimp can work wonderfully in its place.

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