It's quite delicious and I highly recommend it. I was in the mood for it on a hot summer night, but it's perfect for chill fall/winter nights when you need a bit of comfort in a bowl.
Tom Kha Kai
3 Cans chicken or veggie broth
1 can coconut milk
1/4 cup thinly sliced fresh ginger (must be fresh) I also like to finely grate it in.
1 medium onion chopped
1-2 large carrots coin sliced
1-2 chicken breasts thinly sliced* (slightly freezing them first will help the slicing go faster and be thinner.)
1 can baby corn
1/4 can straw mushrooms chopped
Juice of 2-3 limes
2-3 tbls brown sugar
1 tbls fish sauce
2 tsp chili paste (sambal)
2-3 kefir lime leaves torn into 1/4 (this really makes the dish so don't try and do without. They're available in any Asian market.)
2 plum tomatoes chopped
1/2 cup chopped cilantro
Sliced Serrano chili*
Sticky rice*
Combine broth, coconut milk and ginger in a large sauce pan, add onion and carrots and gradually increase the heat to boil stirring frequently. When the carrots begin getting tender add all the remaining ingredients but the tomato, cilantro, Serrano and and rice. Heat until chicken is cooked through. To serve pour over sticky rice and garnish with the tomato, cilantro and Serrano.
I hope you enjoy it as much as I do.
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