Tom Kha Paste Recipes

TOM KHA GAI

Steps:

• Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
• Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

TOM KHA PASTE

Steps:

• Blend all the ingredients in a food processor until you have a smooth paste.
• Portion out 3 Tablespoon size mounds on sheets of plastic wrap.
• Place the wrapped portions in a sealed container and freeze it for later use.
• The paste can be stored for 6 months.

QUICK AND EASY TOM KHA GAI

Steps:

• Tips: the lemon grass, lime leaves and kha are best left in large pieces to make them easier to pick out later, as they are tough and inedible. I leave them in all the way till serving and tell my guests to look for them and set them aside as they eat. The RecipeZaar ingredient format makes it hard to enter how much galangal (kha) to use: I use a root-knob about twice the size of the ball of my thumb. I use half of a 4-ounce tin of red curry paste (4 tablespoons) for a pretty spicy-hot soup; you can use 1/4 can for milder heat, but the recipe for Tom Kha Gai on the Maesri tin calls for the whole thing- WOW that must be hot!
• In a large stock pot, saute the curry paste, garlic, lemon grass, lime leaves and kha in the vegetable oil for two minutes.
• Stir in chicken broth and bring to a boil.
• While broth is heating, slice the chicken breast and toss it in cornstarch. The amount of cornstarch doesn't need to be exact; just make sure the slices are evenly coated and shake off any excess.
• Add chicken to boiling broth, stir gently, and bring back up to a simmer.
• Stir in mushrooms, coconut milk, fish sauce and lime juice. Bring back up to a simmer, stirring gently a few times, then cut the heat off and you're ready to serve.
• Garnish with fresh cilantro and serve.

THE BEST THAI TOM KHA SOUP RECIPE

Steps:

• Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
• Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.