What a fun dinner! This is one of my favorite dishes when we go out for Thai food. My favorite Thai restaurant is Thai Kitchen in Austin on Guadalupe. There I was, sitting in Houston craving Thai Kitchen so I decided to make Tom Kha Gai (I believe it translates to ‘chicken coconut soup’) myself! My mother in law makes this soup during the Christmas holidays and my husband has always loved it. I have looked and combined many recipes to create my own.
- 1 half package of cellophane or vermicelli noodles (or more if you like, it doesn’t matter)
- 2 Thai peppers (or jalapenos) seeded and sliced
- 3 minced cloves of garlic
- Salt to taste
- 6 cups of chicken broth
- 1 teaspoon of ginger, grated
- 1 teaspoon lime zest
- 2 teaspoons lemon zest
- 1/8 cup lemon juice
- 3 tablespoons of fish sauce
- 1-2 cups of sliced white or shitake mushrooms (you can also use any other kind that you have)
- 1 cup of coconut milk
- 1 cup of spinach
- 2 boneless, skinless chicken breats- cut these into skinny strips
- Few teaspoons of chili oil for garnish
- Few tablespoons of chopped coriander for garnish.
Here is my recipe:
- Begin soaking your vermicelli or other cellophane noodles in boiling water for about 10 minutes or until tender, then drain.
- In a medium pot on medium-high, add the grated ginger, lemon juice, lemon and lime zest, salt, garlic, fish sauce and Thai peppers. Cook 2 minutes.
- Add chicken broth slowly and bring to a simmer.
- Add mushrooms. Simmer 3 minutes.
- Add coconut milk and chicken. Cook for about 4 minutes or until the chicken is cooked all the way through. Add the spinach and cook 1 more minute until the spinach is wilted.
- Using tongs, divide the noodles into the bowls and then ladle the soup on top.
- Top with chopped coriander and a few sprinkles of chili oil.
You could also get creative and add in more veggies such as snap peas or top with other garnishes. Ours was delicious and I can’t wait to make it again!