This is not Tom Ka Gai. It is a good start for a Thai soup lighter though. As another mentioned, this is a great favorite in Thai restaurants and I wanted to see if it could really be a lighter version. Actually it is not. Some of the elements are there, but lacked flavor power behind the creaminess of the coconut milk. Perhaps more chili paste, kaffir lime leaves ... I will look to the normal version and see if I can not amplify it up a bit but keep the lighter milk. I will also see if the remains are better. If you have not had this soup at a restaurant, you should try the recipe here if you want the items. Served with an Asian salad and balls. That was a good combo for a good sized meal.
INGREDIENTS
2 tsps canola oil
2 tsps ground fresh chile paste
4 tsps minced peeled fresh ginger
1 tbsp sugar
4 tsps fish sauce
3 tbsps chopped fresh cilantro
2 tbsps fresh lime juice
2 cups shredded cooked chicken breast
1 cup sliced mushrooms
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1/2 cup chopped red bell pepper
1 1/4 cups light coconut milk
1/2 cup green onion strips
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
DIRECTIONS
1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.
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