What you will need to make Tom Ka Gai:
1 handful of Thai rice noodles -optional
3/4 lb boneless skinless chicken breast
1/2 lb of tailless/deveined uncooked shrimp - Optional
3 tbsp of vegetable oil (can substitute with evoo)
2 14oz cans of coconut milk
2 cups of water
2 tbsp of minced fresh ginger or 1tbsp of dried ginger
4 tbsp of fish sauce
1/4 cup of lime juice - add more to taste
1 tbsp of red curry paste
handful of shitake mushrooms
6 cherry tomatoes - quartered
2 green onions -sliced
1 tbsp of fresh cilantro - add more to taste
Noodles : To start you want to cook the noodles. Bring a pan of water to a boil and add the rice noodles. Cook for 3-5 minutes or until tender. Do not cook too long or the noodles will become gummy. Drain the water, cover, and set noodles aside.
1. Cut chicken into thin strips and saute in oil with the tomatoes and mushrooms for to 2 to 3 minutes until the chicken turns white.
2. In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, and red curry paste and stir. Simmer until the chicken is done, 10 to 15 minutes. If adding shrimp, rinse them first in cold water and then add to the soup in the last 2-3 minutes, just enough time to turn them pink.
3. Add your noodles (if made) to the soup and stir them in.
4. Sprinkle with scallions and fresh cilantro and serve steaming hot.
For a sweeter more authentic taste, instead of water use chicken broth with a tbsp of sugar. This creates a sweeter taste that I like but it is not necessary. I don't put this in the recipe because it cuts down on cost.
I hope some of you try this and enjoy it as much as I do.
Do any of you love Thai food too? Have any good recipes or Thai experiences? Let me know!