Texas and Tom Kha Gai

Just a quick post to say, I'm coming home for two weeks! I "graduate" on Friday, which is hilarious because I still have a month of classes left over here in Delft. Good thing one of those is a field trip to Germany... awesome! 

Before I forget for another month, here's the Tom Khai Gai with noodles recipe. It'll knock your socks off. Plus, it's super quick and easy to make. 

This is someone else's picture. Yes, it looks better than mine.

BUT don't be fooled! Mine tastes better!

Tom Khai Gai:

16 fl oz soup broth (chicken/veggie stock or water if you want less salt)

2 tbs lime juice

1 inch cub galangal (ginger) sliced thinly

4 oz chicken breast - bite size pieces

2/3 cup coconut milk (I just use a whole can)

chillies to taste! (not necessary if tom kha paste is spicy -- mine was)

coriander (cilantro) to garnish

1 tablespoon TOM KHA PASTE - that's the key.

1 package udon noodles (my addition)

1 package of Chinese mushrooms (my addition)

Optional, in my opinion

2 inch piece of lemon grass, bruised to release flavor

4 tablespoons fish sauce

1 teaspoon lime leaves sliced (lime juice was enough for me, but this is more authentic)

Heat the stock, add lime leaves, lemon grass, galangal/ginger, fish sauce, tomka paste, and lime juice. Stir, bring to a boil, add raw chicken and coconut milk. Bring to a boil again, then lower the heat and let it simmer and cook for 2-5 mins (until chicken is cooked).

If you're missing ingredients such as lemon grass or ginger... just add more tom kha paste. It's still amazing! This will serve 3-4 people as a meal, or more as just an appetizer.