Thai chicken coconut soup.
Boyfriend and I made some for our dinner last night. The kids? They got mac & cheese. We usually do this on Friday nights. We LOVE to cook together, after the kids are in bed, and eat in peace. Just the two of us.
It is especially fun when we make something we have never made before, and maybe have a few laughs over our mistakes and the gross food we are cooking (see below). And we have become more adventurous in our dinners, too.
Our Sunset magazine came earlier this week and we found a recipe for Tom Kha Gai. I have had it before and was able to talk Boyfriend into trying it (not too difficult these days).
Although we grossed out as a couple of the ingredients (I almost lost it when we opened the fish sauce), it was most delicious (and not terrible as far as calories go). I thought it would be more time consuming and/or difficult, but it was actually really easy and fast. We will definately make this again!
Ingredients
1 can (14 oz.) coconut milk
1 can (14 oz.) reduced-sodium chicken broth
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
Preparation
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
Note: Nutritional analysis is per 1 1/2-cup serving.
Nutritional Information
Calories: 357 (63% from fat)
Protein: 29g
Fat: 25g (sat 19)
Carbohydrate: 7.2g
Fiber: 0.5g
Sodium: 484mg
Cholesterol: 79mg
Calories: 357 (63% from fat)
Protein: 29g
Fat: 25g (sat 19)
Carbohydrate: 7.2g
Fiber: 0.5g
Sodium: 484mg
Cholesterol: 79mg
5 comments:
that looks and sounds really good. i usually leave the fish sauce out when i make thai food. i know it's probably not the same, but i like all of the other flavors enough to not miss the fish sauce :). i have most of those ingredients now and may just have to try! thanks for the recipe . . . i can't wait!
That REALLY looks good. And since I love it - at Thai restaurants I almost always order some. If there is coconut and lime juice in anything...I'm there! I will have to try this recipe soon.
No offense, but I would never eat that! But I'm glad you guys had a fun time making and eating it. :)
That is my favorite comfort food when I have a cold. I may have to make some and keep it in the freezer for emergencies since Thai restaurants are not so closw by.
yeah- I've never been real fond of the fish sauce either- but it looks yummy!
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