Faux Tom Kha with Meat Of Your Choice
From clhurley 14 years agoIngredients
- ...For tom kha gai: 1 chicken breast, cut into strips shopping list
- 1 egg white shopping list
- 1 tablespoon cornstarch shopping list
- 3 cups water shopping list
- 2 tablespoons oil shopping list
- ...For tom kha tofu: 6 ounces firm tofu, cut into cubes shopping list
- ...For tom kha goong: 6 ounces raw shrimp, peeled and deveined shopping list
- 2 (14 ounce) cans coconut milk shopping list
- 1 (14 ounce) can chicken broth shopping list
- 2 cups sliced white mushrooms shopping list
- 3 stalks green onions shopping list
- 2 tablespoons cilantro, chopped shopping list
- 2 tablespoons gingerroot, minced (fresh or bottled. You can even use powdered in a pinch) shopping list
- 4 tablespoons fish sauce shopping list
- 1 tablespoon red chili sauce shopping list
- 2 tablespoons lime juice shopping list
- 2 tablespoons lemon juice shopping list
- 1 lemon, zest of shopping list
How to make it
- ...To velvet chicken: Lightly beat egg white and combine with cornstarch. Toss the chicken strips or cubes in this mixture, then cover and refrigerate for 30 minutes. Heat the water and oil in a pot or a wok, until it's hot enough that a piece of chicken floats to the top when you put it inches Put the chicken in, in shifts if you have to to keep it from crowding, and cook until it's white, about 30 seconds. If you're not using the chicken straight away, refrigerate it until you do.
- ...For the soup: To prepare the soup: Heat coconut milk and chicken broth to boiling.
- Turn down heat, add fish sauce, chili sauce, ginger, lemon and lime juices, and lemon zest, chicken, and mushrooms and simmer for a couple minutes.
- Add chopped green onions and chopped cilantro and serve.
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