Tom Kha Gai Soup + Thai Cauliflower Fried Rice
In 2014, Tyler and I spent almost three weeks traveling around Thailand. It was one of the best experiences of my life, and came at a time when I desperately needed to disconnect (wifi is not easy to come by in Thailand). Although I was a bit burned out on Thai food by the end of our travels, it remains one of my favorite genres of food. Especially with fall & winter knocking at our door, sometimes a good soup just sounds great after a long day.
With the richness of the coconut in the soup and the addition of shredded chicken, the soup has no problem acting as a complete meal for dinner. However, you can also add a side of the Thai cauliflower fried rice, which keeps extremely well for leftovers – not that I would know (we tend to always tank this dish).
TOM KHA GAI SOUP
- 2 cups chicken broth
- 1 can full fat coconut milk
- 1/2-1lb cooked, shredded chicken
- 1 inch piece of fresh ginger, peeled and minced
- 1 cup sliced mushrooms
- 1 Thai red chili, chopped (can be omitted if you don’t like spicy)
- 3 stalks fresh lemongrass, chopped into large chunks
- Juice of 2 limes
- 1T sriracha or other hot sauce
- 1T fish sauce
- Chopped cilantro for garnish
- In a pot over medium heat, combine the chicken broth, coconut milk and ginger. Bring to a boil, and then reduce to a simmer.
- Add the mushrooms, red chili, lemongrass, lime juice, fish sauce and sriracha. Simmer for 5 minutes.
- Add the cooked chicken and simmer until the chicken is heated, approximately 3-5 minutes.
- Garnish with chopped cilantro!
THAI CAULIFLOWER FRIED RICE
- 1 head of cauliflower
- 1-2 limes
- Large handful chopped cilantro
- 1T dried lemongrass
- Salt + Pepper
- Olive oil
- Run the cauliflower through the grating disc of a food processor to create a fine, rice-like texture. If you don’t have a food processor, another option is to grate the cauliflower with a cheese grater (a slightly messier option but still works fine).
- Heat 2T olive oil in a skillet over high heat, and wait until the skillet is very hot. Add the cauliflower to the pan, and press down on the top of the layer of cauliflower, as if you were making a hash brown. Sprinkle the top liberally with salt and pepper. Brown for 5 minutes.
- Once the cauliflower has browned on that side, use a spatula and “flip” the cauliflower to brown on the other side. This will not flip perfectly since the cauliflower doesn’t stick together, but just give it a good stir. Add the dried lemongrass, and a bit more salt and pepper. Press down with the spatula to brown that side for another 5 minutes.
- Turn off the heat, and add the lime juice and chopped cilantro to the skillet. Stir well to combine, and serve!