Finally turned the broth and chicken from the white-cooked chicken I made when I got back two weeks ago into Tom Kha Kai. So delicious for so little effort!
Started with a small bowl for dinner (I made it for lunch) while I figured out what actual dinner would be.
Since the mushrooms have been sitting in the fridge for a while (oyster and baby trumpet) I sautéed them, then remembered the small butternut squash I bought at the same time last week, so I pan-roasted that as well with some red onion (pan faster than oven…)
Dinner ended up being a big salad of all that plus shaved fennel and arugula, dressed simply with olive oil, red wine vinegar, and a squeeze of lemon to finish - just delicious. I’ve never been a salad person, but I’ve really been enjoying these big dinner salads of late, especially the fennel-arugula combination, which I do love.
