Wednesday, January 31, 2018

good for what ails you...


in which our plucky heroine makes Thom Ka Gai...

The super-delicious Thai-style chicken soup turns out to be possible to make, at least a passable homemade version... I will certainly make this soup again from time to time, as even with the specialty ingredients it is less expensive that going out to eat. Plus I was able to use my homemade chicken stock from the freezer, share a tasty dinner with friends*, and still have enough soup leftover two more breakfasts.

I found this recipe in an old issue of Cooks Illustrated. I did substitute onion for the shallots, since homegrown green onions are right on my front porch, and green Thai curry paste for the red Thai curry paste, since I already had a jar in the fridge, and the ingredients are almost identical, green chili vs red chili) I also took a side trip to Hong Phat Grocery over on 82nd, which will become part of my bi-monthly shopping rotation. They have a much wider selection of things like coconut milk, and the lemongrass there is about 75% cheaper than at New Seasons. Maybe next time I will bring back a bag of frozen shrimps and make Thom Ka Goong...

* Vanya and Liz are in the middle of moving, and while I am not really sturdy enough to tote boxes up and down stairs, I figured that a home cooked meal would not go amiss. Indeed, when all the kitchen supplies are in boxes betwixt and between, hot soups and veggies proved very welcome.

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