Wednesday, June 22, 2011

It may take awhile, but ask and eventually you shall receive.

One of my girls asked for this recipe, like, a million years ago, and I haven't gotten around to making it again until now. So, Laura, I'm sorry. But here you go.

While you may recognize this as Tom Ka Gai at your local Thai haunt, it's known as Kobe Soup around the Pammy H. house. We were eating this soup while watching the Laker game in which our boy dropped a ridiculous 81 points on the poor Raptors...we felt it was deserving of a name change in his honor. Cause come on, whether you're Laker/Kobe fan or not (we are both, stop hating), that's some impressive shit.

Whatever you want to call it, this is a surprisingly easy and delicious soup. I happened to make it with just tofu this time, but it's better with chicken or a combination of the two...and I'm just now realizing we have chicken, and so now I'm kicking myself. Oh well.

Kobe Soup
1 lb chicken breast, thinly sliced
(or 1 package extra firm tofu, cubed, or a mixture of the two)
2 cans light coconut milk (I like the Thai Kitchen brand)
Cooking spray
2 cups chicken broth (or water)
2 tbsp minced ginger (or 1 tbsp powdered/dried)
1 tbsp or so chopped lemon grass (optional)
1/4 cup fish sauce
1/4 cup lime juice
about a 1/2 tsp turmeric
1-2 tsp Sriracha (or 1/4-1/2 tsp cayenne)
One can straw mushrooms, drained
Thinly sliced green onion and chopped cilantro, to serve

Heat a large soup or stock pot over medium high, coat with cooking spray. Add chicken, and cook a couple minutes until it turns white (do the same thing if you're using tofu, but it obviously won't turn white). If you're using fresh ginger or lemongrass, go ahead and throw it in now so the chicken gets a little of the flavor.

Add broth and coconut milk, and bring to a boil. Reduce heat, stir in remaining ingredients (besides the cilantro and green onion), and let simmer about 15 minutes.

Top with the green stuff, and that's it!

No comments:

Post a Comment