On one of my earlier dates with my husband, he took me to his favorite Thai Restaurant. Other than Chicken Satay, I wasn't familiar with Thai food. I also have an aversion to yellow curry, so I carefully scanned the menu for something I wasn't afraid to try. I ordered Tom Ka (coconut milk) soup and I fell in-love with that dish-- and my husband! I also learned that there is more to curry than just yellow. I love red curry, and recently green curry! I have, since, found a local restaurant that makes excellent Pad Thai, Green Curry dishes -- and I am now a huge fan of Thai Food. I am fond of common ingredients in Thai food-- lemon grass, coconut milk, lime, basil, cilantro and peanuts. Yummy!
I found this particular recipe in Cook's Illustrated in 2007, and I have made this several times-- always with great results. What I like about this version is that you don't need to find an exotic market to find the ingredients.
Here's what Cook's Illustrated had to say about the development of this simple version of Thai Chicken Soup:
So, are you ready?
Add the chicken broth...
...one can of coconut milk, bring to simmer and cover and simmer for 10 minutes.
But I like to make rice....
Yes, you can easily substitute shrimp instead of chicken. I would even think you could use tofu as well, though I'm not sure if a vegetable stock would taste as authentic. This is a pretty economical dish to make. The Thai ingredients aren't very costly and they last me for a while. I'm still working on perfecting a good Pad Thai dish. I really love that dish, too. If you're wondering what the differences in curries are, a friend of mine gave me this link:
Here's the recipe, below. If you're receiving my feeds on Feed Burner, you'll need to click on my blog link to view this. This one is one of our top favorite soups/dinners. We just love it!