I first tried Tom at a friend's house. She called and wanted to know if I wanted to have lunch with her and Tom Cockeyed. I said sure, not knowing that Tom was lunch and not an oddly-named third wheel. Since our first meeting, Tom and I have spend many a meal in each other's company.
Think coconut and spices... Think chicken soup... and then combine those two thought together (it's a little weird the first time, but go with it!) and you have one of my all time favorite soups.
Start by chopping up a couple chicken breasts. I like them pretty small so I can have some chicken in every bite.
Don't my girls look so happy to skip their processed lunch meat today??
In case you're wondering, they love it; they're just reluctant to accept any deviation from our normal lunch routine.
Once the coconut milk, fish sauce, lime juice, and spices are added, it looks like this:
Don't be alarmed when the turmeric turns the pearly white coconut milk yellow. It may not as pretty, but it's definitely more tasty.
Next chop some green onions for garnish. It's good to have something to do with your hands so you don't try to taste it a few hundred times while it simmers.
I also had some wheat Italian bread that I had baked the day before and it went beautifully with the soup.
It. Is. So. Good.
Tom Ka Gai (Thai Coconut Chicken Soup)
3/4 lb boneless, skinless chicken breast
3 Tbsp oil or butter
2 (14 oz) cans coconut milk
2 c water
2 Tbsp minced fresh ginger or 2 tsp ground ginger
1/4 c Fish sauce
1/4 c lime juice
1/4 tsp cayenne pepper
1/2 tsp ground turmeric
2 thinly sliced green onions
Cut chicken into thin strips and saute in oil or butter for 2 to 3 min or until chicken turns white.
Add coconut milk and water; bring to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne pepper, and turmeric. Simmer until the chicken is done, 10 to 15 min.
Sprinkle with green onions and serve steaming hot.