Monday, April 29, 2013

Our Tom Kar Gai Soup Recipe

We had a wonderful Tom Kar Gai soup while we were in Burlington and this is an effort to recreate with items we had on hand.

1 can (14 oz) Coconut Milk
1 pint Chicken Stock
4 scallions, diced
1 can Hearts of Palm, chopped
1 Tablespoon Lime Juice
1 Tablespoon Fish Sauce
2 Cups cooked chicken, shredded
2 Teaspoons Asian Chili sauce, or to taste
4 servings of noodles, rice or whatever starch you prefer

Put everything in a pot and heat through.  Seriously.  That's it.  I certainly could have added more vegetables,  such as carrots, Bok Choy, mushrooms, green beans, perhaps, but I just went with what I had.  If I had lemongrass, I probably would have exchanged the hearts of palm for mushrooms or carrots.  The HOP added the tangy flavor that I was missing without the lemongrass.  Enjoy!

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