foodie adventures: tom kaa kai
this gem of a recipe is from our cooking class in chiang mai, thailand, and boy oh boy is it delicious! even though it's a chicken soup, it's light and summery and perfect for the in-between weather of spring. enjoy!
1 1” piece ginger, peeled
10 kaffir lime leaves and 1⁄4 cup lime juice
11⁄2 lb. skinless, boneless chicken thighs, cut into 1” pieces
1 tomato, quartered
1 large onion, quartered
8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
2 13.5-oz. cans coconut milk
2 tbsp. fish sauce (such as nam pla or nuoc nam)
1 tbsp sliced coriander
1 tsp. sugar
2 stalks sliced fresh lemongrass, tough outer layers removed
chili oil, cilantro leaves with tender stems, and lime wedges (for serving)
using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. bring lemongrass, ginger, lime leaves, and coconut milk to a boil in a large saucepan. reduce heat and simmer until flavors are melded, 8"10 minutes. strain broth into clean saucepan; discard solids.
add chicken, onion and mushrooms to the pot and return to a boil. reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20"25 minutes. add in tomato, fish sauce, lime juice and sugar to taste. turn off heat and sprinkle with coriander.
Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.