Recipe by Chef Zeke Wray

Tom Ka Gai Soup

Meat Meat
Medium Medium
1 Servings
Allergens

Contains

- Soy - Gluten
1 Hour, 25 Minutes
Diets

No Diets specified

Ingredients

Soup

  • 1 red bell pepper, sliced

  • red onion, sliced

  • 7 Thai chilies

  • 1/4 cup ginger, minced or 12 cubes Dorot Gardens Frozen Ginger

  • 1 and 1/2 tablespoons garlic, minced or 4-5 cubes Gefen Frozen Garlic

  • 2 and 1/2 cups mushrooms, quartered

  • 1 to 1 and 1/2 pounds boneless, skinless chicken thighs (or breast), thinly sliced

  • 2 cans coconut milk

  • lemon

  • 1 bunch basil, torn

  • 1 bunch cilantro, torn

  • 1/2 bunch scallions, chopped

  • 2 quarts Manischewitz Chicken Broth or other chicken stock

  • 3 stalks lemongrass

Directions

Make the Soup

1.

Heat oil for sautéing in a large pot and sauté pepper, onion, Thai chilies, ginger, garlic, and mushrooms. Once softened, after about eight to 10 minutes, add the chicken and keep sautéing.

2.

Once nicely browned, add the stock. Place the stems from the basil and cilantro into cheesecloth and add to soup. Puree the lemon grass in a blender, place it in cheesecloth, and add to soup. Let simmer for 45 minutes.

3.

Add coconut milk, lemon juice (squeezed from the lemon), the lemon itself, and the scallions. Add about half the torn basil and cilantro to the soup. Let simmer for another 45 minutes, without bringing to a hard boil. Add soy sauce to taste at the end.

4.

Before serving, let soup sit for about a day so all the flavors can come together.

Tom Ka Gai Soup

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Daniella Shnaps
Daniella Shnaps
2 months ago

The summary says chickens the main ingredient but it doesn’t appear in the recipE

Raquel Malul
Admin
Reply to  Daniella Shnaps
2 months ago

This has been fixed- thanks!