Tom Kai Gai Soup

I love making soup when the weather gets chilly.  It's such a fast and easy meal too.  I also like to change of the flavor palette and make something asian during this time of year.  Asian flavors is like a breath of fresh air when you are eating such rich and robust Fall fare.  I found this recipe on Pinterest and altered it a bit to what I had at home.

Here is the original recipe from Urban Cottage Blog


Here is my version:

Tom Kai Gai 

1 quart Vegetable stock

1 Tablespoon minced Garlic in the tube

2 Tablespoons minced Lemongrass in the tube

1 14 oz. can coconut milk

Juice of two limes

4 tablespoons of fish sauce

2 tablespoons Sriracha (to taste or optional)

Around 1 cup of each vegetable:

Snow Peas

sliced Zucchini

chopped Green Onion

chopped Baby Corn

sliced Cremini Mushrooms

Broccoli Florets

sliced Carrot

chopped Cabbage

Cilantro

Let the stock, garlic and lemongrass steep for about 30 minutes.  Then add the coconut milk, lime juice, fish sauce and Sriracha.  I then added the vegetables and let it cook about 20 minutes.  Then topped with chopped cilantro.  

*You can also steam all the veggies and put them in your bowl then top with the broth.  Rice noodles would be so good with this too - almost like a Pho.