One of Braydon’s favorite things to eat in the whole wide world is Tom Kha Gai (Thai Coconut Chicken Soup). We have a favorite Thai restaurant near us, and their Tom Kha Gai is one of the only foods on earth that Braydon craves and can’t resist; he just loves the stuff. Recently I became bound and determined to figure out how to make Tom Kha Gai, and –specifically—to try to replicate the specific version of it that Braydon loves so much at our favorite Thai restaurant. After meshing and molding and tweaking from a whole bunch of different recipes I took from cookbooks and online, I finally am pretty sure that I’ve mastered it (or at least come as close as I think I will to mastering it). It is still not as good as at the restaurant, but when we can’t go out to eat (which we rarely can), this will surely do the trick in place of it! My recipe below.
One of my favorite Thai dishes is Thai Salad with Peanut Dressing. I especially love Thai salads made with Napa cabbage. I also really love the combination of nut or seed dressings over roasted cauliflower and/or broccoli (for example, roasted cauliflower with Tahini sauce is one of my absolute favorite Middle Eastern dishes!). So, I set out to combine all these things into one all-encompassing Thai-esque salad. It turned out great—and the roasted veggies made the salad warmer and perfect for a fall supper! My recipe below.
This Soup & Salad dinner was a big hit this week at our house—especially with Braydon!
Heather’s Thai Coconut Chicken Soup
- 1 can coconut milk
- 1 32 ounce container reduced-sodium chicken broth
- 6 quarter-size slices fresh ginger
- 1/2 medium-sized onion, sliced very thin
- 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
- 2 cups sliced mushrooms
- 2 cups bite-sized pieces of broccoli and cauliflower
- fresh juice of 2-3 limes
- 2-3 tablespoons Fish Sauce
- 1 tablespoon brown sugar
- 1-4 tablespoons Thai Chili Paste (depending on how spicy you want it)
- 1/3 cup chopped fresh basil
- 1/3 cup chopped fresh cilantro
In a medium saucepan, combine coconut milk, broth, ginger, and onion. Bring to a simmer over medium-high heat. Let simmer about 20 minutes. Add everything else except the basil and cilantro. Continue to simmer until chicken is cooked through, 5 to 10 minutes. Discard ginger pieces. Add basil and cilantro. Cook for just a minute or two more. And serve! (Braydon and I add more Chili Paste to our soup just before eating— the kids do not!)
Heather’s Thai Salad with Peanut Dressing
- 3/4 cup smooth creamy peanut butter
- 1/3 cup soy sauce
- 1/3 cup rice wine vinegar
- 1 teaspoon sesame oil
- 2 teaspoons Thai Chili Paste
- 1 tablespoon brown sugar
- fresh juice of 2 limes
- 1/2 cup hot water
Combine all ingredients in a jar, cover with tight fitting lid, and shake until combined.
Roasted Cauliflower and Broccoli:
Place clean, dry cauliflower and broccoli florets on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 400 degrees, turning once or twice, for about 20 minutes, or until vegetable pieces are slightly soft and lightly browned.
To Assemble Salad:
Combine whatever salad ingredients you like with roasted veggies. Toss with dressing. Serve sprinkled with chopped peanuts. Salad ingredients can be any combination you like—such as Napa cabbage, red peppers, shredded carrots, etc.