May 20, 2009

Put the Lime in the Coconut

I was going to call this post “A Splash, A Squeeze and A Squirt”. But after I typed it in I started giggling like a twelve year-old boy… so that was out. It’s really a quick & dirty version of Thai Coconut Tom Ka Kai (or Gai) soup but purists beware! This recipe only has the essence of the original version - it lacks the nuances. That makes it great for a fast, easy dinner but it won’t replace your favorite Thai place for a real Tom Ka fix.

Dinner For One: Thai Coconut Soup

I made mine with dried egg noodles (aka Ramen noodles, just throw out the seasoning packet) but leftover rice would work really well too.

Before & After
How I make it:
Bring a can of chicken broth to a boil in a small pot over high heat. Add noodles and cook for one minute. Add a splash of light coconut milk – I usually use some or all of a small 5.5 oz. can. Squeeze half a lime and add the juice to the pot along with a squirt of spicy chili sauce. Stir to make sure everything is combined and taste – you may want to add more lime juice or chili sauce. Remove from the heat and you’re done!

Wanna do more? Try adding:
Thinly sliced mushrooms
Small, uncooked shrimp
Cooked, sliced chicken breast
Chopped cilantro
Bean sprouts
Sliced green onion

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