Tom Kha Gai - Mushroom and Pumpkin (squash) recipe

[Stanz]

Tom Kha Gai (& Pumpkin Tom Kha)

DOUBLE batch (appx 12 servings)

• 8 c low-sodium chicken stock
• 5 oz Thai fish sauce
• 8 torn lime (kaffir) leaves*
• 4 bruised lemongrass stalks – lower 1/3 sections cut into 1-inch pieces
• 4-inch section of galangal** (Thai ginger) cut into ~1/8” slices

STRAIN, THEN ADD:
• 3 c Mushrooms
• 1 large onion
• 1 lb boneless chicken breast, cut into bite-sized pieces
• 4 T sugar
• 2 - 4 T tamarind juice
• 2 13.5-ounce cans coconut milk (frozen coconut milk in see-through bags or 'chao koh' or 'mae ploy' brand recommended)
• 4 to 20 (to taste) small, slightly crushed red chiles

GARNISH
• 1 c lime juice
• 4 sliced scallions
• 1/2 c cilantro leaves
SINGLE batch (appx 6 servings)

• 4 c low-sodium chicken stock
• 5T (2 oz + 1 T) Thai fish sauce
• 5 torn lime (kaffir) leaves
• 2 bruised lemongrass stalks – lower 1/3 sections cut into 1-inch pieces
• 2- inch section of galangal (Thai ginger) cut into ~1/8” slices

STRAIN, THEN ADD:
• 1 1/2 c Mushrooms
• 1 med onion
• 1/2 lb boneless chicken breast, cut into bite-sized pieces
• 2 T sugar
• 1 - 2 T tamarind juice
• 1 13.5-ounce can coconut milk (frozen coconut milk in see-through bags or 'chao koh' or 'mae ploy' brand recommended)
• 2 to 10 (to taste) small, slightly crushed red chiles

GARNISH
• 1/2 c lime juice
• 2 sliced scallions
• 1/4 c cilantro leaves

INSTRUCTIONS

1. Bring chicken stock, fish sauce, lime leaves, lemongrass & galangal to a boil. Simmer 20 minutes. Strain out the “inedibles” now, if desired. Then put them in a mesh bag & leave them in the pot for full flavor.
2. Add chicken, mushrooms, onion, coconut milk, sugar, tamarind juice and chiles, and return to a boil, then lower the heat and simmer until the chicken is cooked through (about 2-4 minutes) Do Not OVERCOOK.
3. Place lime juice in serving bowl and pour soup over it
4. Garnish with cilantro leaves and the scallions and serve

Tips:

*Whenever possible, fresh kaffir (lime) leaves should be used, and their flavor and aroma is increased when they are torn instead of cut with a knife. They can be found in many Asian (including Indian) markets.

**Young galangal (also called galanga root) is pale yellow, with firm unwrinkled pink shoots and can be found in some Asian markets. It can be stored for many months in vinegar. Fresh, young common ginger can be substituted if necessary, but the flavor will be significantly different. Galangal is what gives Tom Kha Gai it’s unique flavor.

***This is also wonderful as a PUMPKIN Tom Kha. Simply replace the mushrooms with cubed, fresh pumpkin or acorn squash.