Tom Ka Gai (Coconut Chicken Thai Soup)

Early this year, I had pho fever. I craved it daily and eschewed perfectly wonderful leftovers or packed lunches or dinner at home - all for pho.

Beginning earlier this summer, I inexplicably traded my pho fever for Thai food mania. I could literally eat Thai food for breakfast, lunch and dinner.

I love almost all Thai food, but what I am compelled to order in every restaurant is the ever-present and classic Tom Ka Ghai soup. Now it serves as a benchmark of sorts, helping me sort through the mediocre, good and great Thai places.

So, as it often happens with me, I tried making it myself. The result? Easier than chicken noodle soup and a heck of a lot more flavorful. I have a feeling this will be a weekly event in my house!

I love my Thai food very, very hot so adjust the seasonings and spices according to your taste. The amounts below would result in a medium hot soup - so add more or less to taste.

Tom Ka Gai (Coconut Chicken Thai Soup):
(serves 2 as an entree, 4-6 as a first course)
2 c coconut milk (canned)
2 c chicken broth
2 c water
2-3 stalks lemongrass, chopped into 2-3 inch sections and bruised (crushed slightly) with the handle of a knife or meat tenderizer
Galangal (or ginger root), chopped into large cubes
Dried or fresh Thai chilies (8-10, or more), chopped and seeded (f very dry, reconstitute in warm water
Chili paste, siracha or crushed red chili flakes (to taste, for added heat)
1 small clove garlic, minced into a puree
Salt and white pepper to taste
4 tbs fish sauce
1 tsp shrimp paste
4-6 Kaffir lime leaves (or, 1 whole lime)
1/4 c sugar
1 large boneless, skinless chicken breast, cubed and pounded thin
1 c cilantro leaves
8 oz white or crimini mushrooms, sliced thin

Directions:
Bring broth, water and coconut milk to a boil. Add lemongrass, galangal (or ginger), chilies, garlic, fish sauce, shrimp paste, sugar and Kaffir lime leaves (or chopped, whole lime) and continue to simmer.

Taste soup at this point and add additional lime for sourness, salt and pepper for flavor, fish sauce for intensity, sugar for sweetness and chilies or chili paste for more heat.

Reduce to a low simmer, add mushrooms, then cilantro, then chicken. Simmer just until chicken is cooked through. Serve immediately.

Thai Green Coconut Curry with Chicken

I'm not sure when I first tried green curry, but I think it was at this little place in downtown Phoenix that is known for local art, late night dining and a passionate, creative chef Johnny Chu who consistently serves delicious Asian fusion cuisine.

I like any green curry now, but Chu's is so good, I want to literally swim in the sauce.

It's not always practical to head down to Fate every time I am struck with a craving for green coconut curry, so today I did some research and made it myself. Almost as good at Johnny's, and now I can make it whenever I want it.

Green curry is named for the curry paste used, which is green as opposed to yellow or red, and the subsequent coconut curry has a lovely warm green hue. I researched quite a few recipes before I came up with mine, so here are a few links to some other green curry recipes.

Green Curry from Garrett of Vanilla Garlic
Jett's Mom's Green Curry from Cee of Real Thai Recipes
Tyler Florence's Green Curry Recipe for Food Network's Food 911
Ming Tsai on Green Curry

Thai Green Coconut Curry with Chicken over Fragrant Rice:
(serves 4-6)
1 lb raw chicken, cut into small pieces
1/4 lb sweet peas
8 oz crimini or oyster mushrooms
4 medium carrots, sliced thinly
1 small onion, sliced into strips
1 can baby corn, drained and chopped
1 can coconut milk
2 c reduced sodium or homemade chicken broth
1/2 c basil, chopped in ribbons (use Thai basil if you can find it)
1/4 c cilantro, roughly chopped
Salt and black pepper to taste
Olive oil for sauteing
2-6 tbs green curry paste (store bought, or see my recipe below)
White rice, basmati rice or jasmine rice to serve with curry (3-4 c cooked)

Directions:
In a large, deep saute pan or large stock pot, saute carrots and onions in olive oil over medium high heat. Add corn, then sweet peas and mushrooms. Add salt and pepper as needed. Add curry paste (to taste, I used 6 tbs and would have liked it spicier) and then add coconut milk and broth. Taste at this point and add more paste, or salt and pepper as needed. Next add chicken and simmer on low while chicken poaches and sauce reduces slightly.

Serve over rice with limes, cilantro and basil as garnish.

Green Curry Paste:
(makes about 1 cup)
6 serrano or Thai green chilis, seeds removed if desired to reduce heat
1 tbs ground tumeric
2 tbs chopped fresh ginger
1/4 c chopped fresh lemongrass (the center, tender parts of the stalk)
1 tbs fresh lime peel or zest
1 large shallot, chopped
1 tbs shrimp paste (or 1 tsp salt if you don't have this)
1 tbs fresh ground black pepper
1 c cilantro stems
1/2 c basil stems (thai basil if you can find it)
1 tbs crushed toasted cumin seeds
1 tbs ground coriander
2 tbs olive oil
Water as needed to achieve desired consistency

Directions:
Mix all ingredients in a food processer until a paste forms. Taste it to determine heat - this will dictate how much to use in your curry.