This recipe is from Cook's Illustrated's current issue, no. 84. Like the classic Tom Kha Gai , it's a spicy, creamy broth with bits of chicken and mushrooms, served with fresh garnishes (scallions, red chile strips, cilantro.) Here we've drizzled some thai hot chile sauce over the top too. It turned out very nice and wasn't too much work to put together. I'll make it again for sure.
Its broth, however, doesn't come close to the depth of flavor of the broth of Spicy Noodle with Shrimp and Coconut Milk from Fine Cooking Issue 56. That is the most amazing soup ever, but a great deal of work (curry paste from scratch, shrimp stock, a mountain of fresh garnishes.)
This one is much easier and you get a great pay off. It has the combination bonus of being soothing (from the cold) and tropical so that it transports your mind to warmer climes.
3 comments:
That's funny. I linked to that post on Tigers & Strawberries in my last post about Thai food. I'm crazy for tom kha gai -- love the coconut milk and the heat. Especially these days! Your soup looks great.
I saw that link from your post. I really like her writing.
I made this too, and loved it!
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