Buddy Woodward & the Nitro Express: Recipes

Thai Ginger Coconut Soup (aka ìTom Kha Gaiî)
02:35pm, 25 Aug 2005

A highly aromatic & spicy soup. Warning: Itís extremely addictive! Itís also great if youíre suffering from any kind of respiratory distress (cold, flu, hay fever, sore throat, etc.).

2 or 3 cups of chicken stock

2 or 3 cans of coconut milk
1 bunch of cilantro, roughly chopped
1 Tbsp Thai chili peppers (or jalepeno), thinly sliced
1 or 2 dashes of dried chili peppers or red pepper flakes
juice of 4 or 5 limes
2-3 Tbsp of fish sauce (to taste)

1 red onion, chopped (not too small)

2-3 scallions, sliced, with green stems (not too small)
2 garlic cloves, sliced

1 small red bell pepper, sliced

1 small green bell pepper, sliced

1 small yellow bell pepper, sliced
fresh ginger (to tasteÖI tend to use a LOT), grated
2 Tbsp red chili paste

1 tsp red Thai curry paste
1 bunch of fresh basil

2 lbs shrimp, cleaned & deveined

Optional:

2 stalks lemon grass, bruised (for flavor, do not eat)
4-5 kaffir lime leaves, shredded

Heat a small amount of oil in sauce pan, sautÈ chili peppers, bell peppers, red onion & garlic until aromatic.

In a large soup pot, bring the stock to a boil. Add coconut milk, red curry & chili paste, plus the fish sauce & lime juice, & whisk. Then add the sauteed ingredients, & taste for balance. Add the remaining ingredients, & bring back to a boil before adding shrimp. After a few minutes (long enough for shrimp to turn pink) taste for the balance of spices again, adjust if needed. Just before serving add basil, cilantro & scallions.

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