So, I was in the mood for Tom Kha Kai soup today but I needed to use up some leftovers in the kitchen. So, this is what transpired:
Ingredients:
1 lg onion, diced
1 1/2 tbsp coconut oil
2 tbsp fresh lemongrass paste (I'm sure you can make this by hand but I had some in the fridge)
2 tbsp fresh minced ginger
1-1 1/2 tsp lemon juice
1/2 C diced carrots
1 C diced Jicima root
2 tbsp Thai red chili past (I used Thai Kitchen brand)
2 1/2 tbsp fish sauce -(I used Thai Kitchen brand)
2 cans coconut milk, stirred (the full fat kind!)
4-5 c. diced/sliced chicken breast (already cooked - I had this left over from a baked chicken)
4 c. chicken stock (preferrably from scratch but I was in a hurry so I used bullion cubes)
Directions:
1. In a crockpot (I used a 6qt size) add all ingredients except the onion and coconut oil.
2. In a small sauce pan heat coconut oil on medium heat, add onions and cook just long enough for them to warm and the edges begin to look a little translucent. Add to mixture in crockot.
Cook four hours and serve! I may add cilantro as a garnish and serve over rice but this is all up to your taste buds!
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