Tom Kha Soup - with Chicken (Thai coconut soup)
Ingredients:
- Oraganic Chicken Broth - 32 oz
- Unsweetened coconut milk - 8 oz
- Lemon Grass - 1 long leaf (about 12 inch long)
- Kaffir lime leaves - 2-3
- Lemon juice - 1 tbsp
- Ginger - about 2 inch piece, sliced
- Cilantro leaves - 1 tbsp chopped
- Green chillies - 2-3 whole
- Chicken - about 4 oz chopped in small pieces
- White button mushrooms - 2 oz chopped (1 mushroom into 4 or 6 pieces)
- Salt to tatse
Method:
- In a stalkpot, add chicken broth and chicken pieces.
- When the chicken is cooked, add mushrooms, lemon grass, kaffir lime leaves,ginger and chillies and salt.
- Continue to boil for another 5 minutes.
- Reduce the heat to meduim and cover the stalkpot with a lid. Continue to cook for another 5 minutes for the flavors to mix.
- Add coconut milk, stir and cook on medium for another 2-3 minutes.
- Strain out the lemon grass and kaffir lime pieces. You can strain out the chillies and ginger if you want.
- Add lemon juice and cilantro and serve hot.
To serve:
Serve hot.
Tom Kha Soup - with Tofu (Thai coconut soup)
Ingredients:
- Organic vegetable broth - 32 oz
- Unsweetened coconut milk - 8 oz
- Lemon Grass - 1 long leaf (about 12 inch long)
- Kaffir lime leaves - 2-3
- Lemon juice - 1 tbsp
- Ginger - about 2 inch piece, sliced
- Cilantro leaves - 1 tbsp chopped
- Green chillies - 2-3 whole
- Tofu - about 4 ix chopped in small cubes
- White button mushrooms - 2 oz chopped (1 mushroom into 4 or 6 pieces)
- Salt to tatse
Method:
- In a stalkpot, add vegetable broth bring to boil.
- Add tofu, mushrooms, lemon grass, kaffir lime leaves,ginger and chillies and salt.
- Continue to boil for another 5 minutes.
- Reduce the heat to meduim and cover the stalkpot with a lid. Continue to cook for another 5 minutes for the flavors to mix.
- Add coconut milk, stir and cook on medium for another 2-3 minutes.
- Strain out the lemon grass and kaffir lime pieces. You can strain out the chillies and ginger if you want.
- Add lemon juice and cilantro and serve hot.
To serve:
Serve hot.
This recipe is real simple and quick. The recipe calls for lots of garlic and turmeric. So it automatically becomes a fix for your itchy throat especially during allergy season. My baby loves this soup especially when she is down with cold and wants just something warm to drink.
Ingredients:
- Swanson Organic Chicken Stalk - 1 carton (32 oz)
- Garlic cloves: 8-10
- Turmeric - 1 tsp
- Crushed black pepper:1 tsp
- dash of Sea Salt
- Oregano: 1/2 tsp
- Onion 1/2 cup fine chopped
- Organic boneless skinless chicken thighs: 8-10 oz
- Egg - 1 count
- Oil - 2-3 tsp
Method:
- Rinse and chop chicken into bite size pieces and marinate with a pinch of salt, turmeric, oregano and about 1/2 tsp of oil and set aside.
- Heat remaining oil in a vessel and add garlic cloves when oil is hot. Crush the garlic cloves inside the oil using a potato smasher. Stir fry garlic cloves till they turn golden brown.
- Add turmeric, chopped onions and oregano and stir fry till onions become translucent.
- Add marinated chicken pieces and stir fry till chicken is had cooked.
- Add chicken broth and bring to boil.
- Boil for about 10 minutes or till chicken pieces are fully cooked.
- Beat egg is a bowl and pour it into the boiling soup.Stir continuously so that egg spreads out well in the boiling liquid.
- Add sea salt and black pepper.
To serve:
- Serve hot.
- To add a little extra taste, add a teaspoon of vinegar and Serrano peppers when serving.
