Tom Kha (Gai)
Tomato Basil
Chicken w/ matzah balls
Vegetable
Tom Kha (Gai)
(serves 4)
32 oz chicken broth*
14 oz can lite coconut milk
1 package firm silken tofu (if you can't find firm, regular silken is fine)
3-4 green onions
1 package mushrooms
2 teaspoons fish sauce
3-4 Serrano peppers
3-4 pieces lemongrass
1/4 cup lime juice
fresh ginger root
cilantro leaves
In a large pot, combine chicken broth and coconut milk. Add rest of ingredients, making sure to cut up tofu and green onions into bite-size pieces. Wash mushrooms thoroughly. Bruise lemongrass**. Peel and cut 3/4" cube of ginger into very thin slices. Depending on how hot you want your soup to be, either use whole or cut-up serrano peppers. Add fish sauce and lime juice. Let boil for 15 minutes or until mushrooms are cooked.
Note: This is the way that I make it.
Some garnish with cilantro.
Some substitute tofu with pieces of cut-up chicken, boiled in with the soup.
Some use kaffir lime leaves instead of lime juice.
If you can find it, use galangal instead of regular ginger
*I use Swanson 98% fat free
**If you cannot find fresh lemongrass, use approximately a tablespoon of lemongrass in the tube.
Another tidbit about this soup: Rob likes it and doesn't even normally like soup. He said that it tastes better but wasn't as "pretty" as the Tom Kha we had at a Thai restaurant. This is because I use the healthier versions of things. Using full-fat chicken broth and regular coconut milk, the soup gets swirly bits of fat in it, which yes-- are pretty
Tomato Basil soup
(serves 4)
3-4 medium-large tomatoes
48 oz tomato juice (NOT VEGETABLE JUICE)
15-20 leaves fresh basil
1/3 cup cream
1/2 teaspoon thyme
1/4 teaspoon marjoram
Peel, seed, and cut up tomatoes. If you're lazy or lame, the large can of diced tomatoes works almost as well*. Put cut-up tomatoes and tomato juice into soup pot. Pick off 15-20 large basil leaves and tear them in small pieces into the soup. Add thyme and marjoram. Boil, then turn down to medium for 15-20 minutes. Add cream while stirring until soup reaches desired creaminess/thickness/color. Enjoy!
*Make sure not to get the ones that are "seasoned"
Chicken soup
Serves lots of people
Lots of water
cut-up chicken
matzah balls
my gosh did you really think I was going to give this one away?
Campbells Vegetarian Vegetable soup
Serves 2.5
One can of Campbells Vegetarian Vegetable Soup
One can of water.
Follow instructions on package. Mmm.
Tomato Basil
Chicken w/ matzah balls
Vegetable
Tom Kha (Gai)
(serves 4)
32 oz chicken broth*
14 oz can lite coconut milk
1 package firm silken tofu (if you can't find firm, regular silken is fine)
3-4 green onions
1 package mushrooms
2 teaspoons fish sauce
3-4 Serrano peppers
3-4 pieces lemongrass
1/4 cup lime juice
fresh ginger root
cilantro leaves
In a large pot, combine chicken broth and coconut milk. Add rest of ingredients, making sure to cut up tofu and green onions into bite-size pieces. Wash mushrooms thoroughly. Bruise lemongrass**. Peel and cut 3/4" cube of ginger into very thin slices. Depending on how hot you want your soup to be, either use whole or cut-up serrano peppers. Add fish sauce and lime juice. Let boil for 15 minutes or until mushrooms are cooked.
Note: This is the way that I make it.
Some garnish with cilantro.
Some substitute tofu with pieces of cut-up chicken, boiled in with the soup.
Some use kaffir lime leaves instead of lime juice.
If you can find it, use galangal instead of regular ginger
*I use Swanson 98% fat free
**If you cannot find fresh lemongrass, use approximately a tablespoon of lemongrass in the tube.
Another tidbit about this soup: Rob likes it and doesn't even normally like soup. He said that it tastes better but wasn't as "pretty" as the Tom Kha we had at a Thai restaurant. This is because I use the healthier versions of things. Using full-fat chicken broth and regular coconut milk, the soup gets swirly bits of fat in it, which yes-- are pretty
Tomato Basil soup
(serves 4)
3-4 medium-large tomatoes
48 oz tomato juice (NOT VEGETABLE JUICE)
15-20 leaves fresh basil
1/3 cup cream
1/2 teaspoon thyme
1/4 teaspoon marjoram
Peel, seed, and cut up tomatoes. If you're lazy or lame, the large can of diced tomatoes works almost as well*. Put cut-up tomatoes and tomato juice into soup pot. Pick off 15-20 large basil leaves and tear them in small pieces into the soup. Add thyme and marjoram. Boil, then turn down to medium for 15-20 minutes. Add cream while stirring until soup reaches desired creaminess/thickness/color. Enjoy!
*Make sure not to get the ones that are "seasoned"
Chicken soup
Serves lots of people
Lots of water
cut-up chicken
matzah balls
my gosh did you really think I was going to give this one away?
Campbells Vegetarian Vegetable soup
Serves 2.5
One can of Campbells Vegetarian Vegetable Soup
One can of water.
Follow instructions on package. Mmm.
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