Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Tom Kha Gai

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Tom Kha Gai

Article excerpt

This fragrant coconut and chicken soup is standard fare in Thai restaurants, and so good on a dreary winter day. You can find lemongrass and kaffir lime leaves at most Asian markets, such as Lotus Foods in the Strip District.

3 lemongrass stalks, tough outer layers removed

3 cups chicken broth

cup fish sauce

1 tablespoon sugar

2-inch piece fresh galangal or ginger, peeled and thinly sliced

6 kaffir lime leaves, halved, or 6 strips lime zest

1 shallot, thinly sliced

3 Thai bird chiles

1 pounds boneless, skinless chicken thigh, cut into -inch strips

4 ounces shitake mushrooms, thinly sliced

15-ounce can unsweetened coconut milk

1 large carrot, finely chopped

3 tablespoons fresh lime juice

cup chopped fresh cilantro, plus more for garnish

2 tablespoons chopped Thai basil, plus more for garnish

1 scallion, thinly sliced

Chili oil sauce, for serving

Preheat a 4-quart slow cooker. …

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