The Bubble Chef

Den and I occasionally dine in at one of our favorite thai restaurant here in the bay area. One of our favorite soup to order is Tom Kha Gai>. This is a mild to spicy chicken soup. Today, I tried my version of it using the key ingredients. I served it with Deep-fried pork cutlet-- Tonkatsu on top of hot cooked long-grain rice.

Ingredients:

2 Tablespoons ginger, sliced
1 stalk lemon grass, cut into, 1" pieces
1 1/2 Tablespoons hot pepper, chopped
2 cans(13.5 oz)coconut milk
1 1/2 cups chicken breast, slices
3 1/2 Tablespoons fish sauce
2 Tablespoons lime juice
2 green onions, cut into 1" pieces
2 cans (160z.)Chicken soup broth
1 can Straw Mushroom
1 can quail eggs
Coriander leaves to garnish

Method:

Using a medium - sized pot, add coconut milk and place over medium heat. Add ginger and lemon grass. Cook 1 - 2 minutes.
Add the chicken meat and broth. Bring to a boil. Cook for 10 minutes.
Pour in the mushrooms, eggs, fish sauce and green onions. Remove from heat.
Stir in chopped hot peppers, lime juice, and coriander leaves.

Serve hot.


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