I had most of the ingredients for tom kha gai but I just didn’t have time to skip out to the Asian grocery for traditional elements of this soup, like kaffir lime leaves and lemongrass. Shiitake, oyster or maitake mushrooms weren’t available at my grocery but baby bellas are a nice substitute.
I had bought a jar of almond butter that had way too much oil floating on the top. So I poured it off and used it to saute my onions. SUCH amazing flavor. But ordinarily I would use EVOO.
There is no substitute for fresh ginger and cilantro. There just isn’t. So if you have them, use instead of ground spices. Sauté a sliced 1/2-inch nub of fresh ginger with your onions and add a handful of chopped cilantro at the very end.
If you want to use precooked chicken, add it at the mushroom stage.
Sambal oelek is my favorite way to add heat to a dish. But you can use red pepper flakes, Louisiana Hot Sauce or sriracha sauce as you like. I would advise not adding so much that you drown out the other spices. But, hey, this is your soup, you can do whatever you want.
If you have more people than soup or want to stretch it out, ladle it over a bowl of rice noodles or vermicelli. IMHO, nothing is finer than finding noodles at the bottom of my soup.
extra virgin olive oil
1 large sweet onion, coarsely chopped
1 large red bell pepper, coarsely chopped
1 fresh whole chicken breast, cubed
1 cup chicken broth
1 can coconut milk
2 cups sliced baby bella mushrooms
2 tablespoon dark brown sugar
1 tablespoon ground ginger
1 teaspoon ground coriander
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 tablespoon sambal oelek, more or less. Or none.
salt to taste
Heat olive oil over high heat in a Dutch oven and sauté onion for 2-3 minutes. Add peppers and sauté another minute or so until the onions are soft.
Add cubed chicken and cook just until all the pink disappears. Add a little more oil if you need to. Don’t overcook. It will finish during the simmer phase.
Stir in chicken broth and coconut milk and when it reaches a simmer, turn down the heat to continue simmering.
In a small bowl, stir together brown sugar, ginger and coriander. Stir in soy sauce, lime juice, rice vinegar and sambal. Add a couple of tablespoons of the simmering broth to the bowl and stir well. Then add all this back to the pot and stir.
When your chicken has simmered for 10-15 minutes, add the mushrooms and simmer another 5-10 minutes. Then turn off the heat.
I like to let mine rest for 10-15 minutes. It’ll still be hot enough to eat but that allows the spices to continue to bloom.
Taste your broth and add salt, lime juice, soy sauce or sambal as you like. Garnish with fresh cilantro if you have it.
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