TOM KHA GAI (IN 30 MINUTES!) From Woks of Life and others

Tom Kha Gai is a delicious Thai coconut chicken soup that’s emblematic of Thai cuisine’s harmonious balance of salty, sweet, sour, spicy, and bitter flavors. 

This Tom Kha Gai recipe tastes just like what you might find at a particularly good Thai restaurant, and despite its complex taste, you can make it in about 30 minutes.

I have taken liberties with the exact ingredients, pardon.

1 pound Boneless skinless chicken thighs

1 quart Homemade unsalted Chicken broth 

1 Can of Coconut cream or milk (preferably cream)

3 lemongrass stalks, bruised with back of a cleaver

1/2 or more thump ginger 

4-6 kaffir lime leaves

Thai chilies, sliced to 1/8”, qty as desired *

1/2 pound of cremini mushroom, cut into thirds of the mushroom

2-4 Splashes of fish sauce

Turbinado sugar or light brown sugar

Cilantro or Thai basil, as garnish 

Fresh lime juice

Remove the upper woody parts of the lemongrass stalks, and crushed the bulbous end with the bake of a rather heavy cleaver or chef’s knife to help release oils.

Cut chicken thighs into flats about 3/16 thick. Bring chicken stock to a boil, and add the chicken and simmer for 15 minutes until tender.

Add coconut cream

Add the herbs and chilies.

Add the mushrooms.

Add about half of the fish sauce and sugar and simmer for 5 minutes.

Turn off the heat, and add most of the lime juice, holding back a little in reserve.  Taste and add more of the reserved fish sauce and lime juice to taste.

Stir in chopped cilantro

Serve on its own, or with jasmine white rice too!

* Thai chilies are hot, but it’s hot on the tip of the tongue only, and goes away 15 minutes later.

Also see Tom Yum Soup for the Shrimp variety which I also like treamendously. 

Crispier Roast Potatoes cooked in Animal Fat

Fresh Red potatoes will not only require less time, but are easier to prepare. 

Three pounds fresh red potatoes cut into triangular bite sized slices.

Salt

Pepper

Manteca (Mexica pork lard) to fry

White vinegar

Water for blanching the potatoes in acidulated water.

Bring water to a roiling boil. Preheat the oven to 425 degrees (F).

Blanch the sliced potatoes for three to five minutes in water made mildly acid with vinegar. Drain in a collinder for 30 minutes. Do not pat dry. Spread on a glass dish that has been greased with lard.* 

When oven is preheated, put glass dish in oven to melt the lard. Remove pan with oven mitts. Add the potatoes, and toss to fully coat the potatoes adding a sprinkle of salt as you turn over potatoes. Cook for 1/2 hour, then turn potatoes with a metal spatula, and continue browning until a golden brown.

Remove from the oven and add pepper to desired amount. Run spatula to loosen the potatoes. 

Serve warm or the the desired heat. Garnish as desired, I use minced rosemary.

*The French used duck fat.

Shrimp Fettuccine with Mushrooms, Red Pepper, Garlic and Scallions

1 lb. Shrimp, peeled ( can use scallop as well or instead)
1 lb. Cremini Mushrooms 

Four or five scallions, chopped fine
4 cloves garlic, minced
A pinch of Red Pepper ( or more )

1 lb. Al dente fettuccine or thin spaghetti or wide noodles 

1 teaspoon of butter

4 teaspoon Extra virgin olive oil

1 or 2 splashes Dry White wine ( Pinot Grigio, Chardonnay)

2 tablespoons of cream or half and half (optional)

1 teaspoon of lemon juice (optional)

1 teaspoon sugar with a pinch of salt

3/4 cup of Marinara sauce to add moisture to the dish, or more

In large frying pan, over medium heat melt 1 teaspoon of butter, the optional lemon juice and heat the olive oil. When melted, sauté the mushrooms, with the sugar salt on high. When the mushrooms are caramelised, set aside in a bowl. Now fry the shrimp with the garlic and red pepper, turn as they cook until done. Turn out in same bowl as before. Spoon in cooked fettuccine and heat with a splash of dry white wine. When noodle are warmed thought, add back mushrooms, scallions, and the shrimp. Add an optional bit of cream or half and half.  If dry, add  marinara sauce.

Serve hot.