TOM KHA KAI / COCONUT-GALANGAL SOUP
I was excited about this book, but being away from my own kitchen all of April precluded me from cooking along. So I’ll cook along a bite belatedly.
I had this recipe in mind when I made one of first meals back (white-cooked chicken).
To that light but flavorful broth, I applied this recipe, adding galangal and lemongrass to make it even more aromatic. I also added some scallions and cilantro stems.
Though she says not to strain it, biting into galangal isn’t my favorite thing, so I strained out the broth before adding chicken, oyster mushrooms, the rest of the seasoning, and some cilantro to finish.
Just a lovely soup, whether to start or as a meal (which is how I had it). Tastes exactly like the restaurant version.
