Wild Tom Kha ‘Gai’

Photography By | August 24, 2021

Ingredients

SERVINGS: 4 Serving(s)
  • 10 ounces chicken-of-the-woods mushrooms (or substitute commercial maitake mushrooms)
  • 1 tablespoon coconut oil
  • ½ onion, sliced
  • 2 garlic cloves, chopped
  • A few Thai chiles, halved
  • 3 (¼-inch) slices galangal root, or ginger
  • 1 lemongrass stalk, pounded with the side of a knife and cut into 2-inch pieces
  • 2 teaspoons red Thai curry paste
  • 4 cups vegetable broth
  • 4 cups canned coconut milk
  • 1—2 tablespoons coconut sugar
  • 1½—2 tablespoons soy sauce (or tamari for gluten free)
  • 2—3 tablespoons fresh lime juice
  • 2—3 green onions, sliced thin
  • Fresh cilantro, chopped

Preparation

Wash mushrooms gently and slice into bite-sized pieces. Steam pieces for 40 minutes and set aside.

In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chili, galangal, lemongrass and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.

Add vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Strain out all aromatics and return broth to the pot.

Add in coconut milk and mushrooms. Simmer gently to allow mushrooms to absorb the flavors, about 10 minutes, then add coconut sugar, soy sauce and lime juice, plus more of each to taste.

Cook 2 more minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

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Ingredients

SERVINGS: 4 Serving(s)
  • 10 ounces chicken-of-the-woods mushrooms (or substitute commercial maitake mushrooms)
  • 1 tablespoon coconut oil
  • ½ onion, sliced
  • 2 garlic cloves, chopped
  • A few Thai chiles, halved
  • 3 (¼-inch) slices galangal root, or ginger
  • 1 lemongrass stalk, pounded with the side of a knife and cut into 2-inch pieces
  • 2 teaspoons red Thai curry paste
  • 4 cups vegetable broth
  • 4 cups canned coconut milk
  • 1—2 tablespoons coconut sugar
  • 1½—2 tablespoons soy sauce (or tamari for gluten free)
  • 2—3 tablespoons fresh lime juice
  • 2—3 green onions, sliced thin
  • Fresh cilantro, chopped

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