Index of Thoughts

Monday, December 2, 2013

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

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.

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