JadziaDax

There are several variations of this soup.
I will post a few.
If you have another, feel free to add it on to this thread.

Tom Kha Gai
Sweet and sour chicken soup in coconut milk

Ingredients
2 Tablespoons Siamese ginger, sliced
1 stalk lemon grass, cut into, 1" pieces
1 1/2 Tablespoons hot pepper, chopped
1/3 cup mint leaves
4 cups coconut milk
3 - 4 Kaffir lime leaves
1 1/2 cups chicken breast, slices
3 1/2 Tablespoons fish sauce
2 Tablespoons lime juice
2 green onions, cut into 1" pieces

Preparation
Using a medium - sized pot, add coconut milk and place over medium heat. Add Siamese ginger, lemon grass Kaffir lime leaves. Cook 1 - 2 minutes.

Add the chicken meat and bamboo shoots. Bring to a boil. Cook for 5 minutes.

Pour in fish sauce and green onions. Remove from heat. Stir in chopped hot peppers, lime juice, and mint leaves.

Serve hot with steamed Jasmine rice.

Recipe compliments of The Carnival Restaurant a restaurant in the Lotus PSK
99/4 Huay Kaew Rd, Chiang Mai.
Tel. 224333 Fax: 224-493

JadziaDax

Not exactly Tom Kha Gai, but the request was for a spicy thai soup with chicken, mushrooms and spinach (which is not Tom Kha Gai)...

Coco-Chicken and Mushroom Soup

Ingredients
1 boneless, skinless, whole chicken breast, sliced on diagonal as thin as possible
3 stalks fresh lemon grass, stripped of outer leaves, and cutting away the root end and 2/3 of the top stalk, then sliced sharply on the diagonal into 1/4-inch pieces
4 cups chicken stock
1/4 cup fresh ginger root, cut into 1/4-inch pieces
4 thin strips of lime zest
1 cup light coconut milk
2 cups fresh mushrooms, thinly sliced
2 teaspoons cornstarch dissolved into 1 Tablespoon water
4 Tablespoons nam pla or other fish sauce
4 Tablespoons fresh lime juice

Garnish
12 fresh basil leaves, julienned, and 2 jalapeno peppers, thinly sliced into circles

Preparation
Bring the stock to a boil in a large saucepan and stir in the lemon grass, ginger, and lime zest. Reduce heat and simmer for 5 minutes.

Add coconut milk and bring to a boil, stirring steadily. Reduce heat and simmer until richly flavored, about 5 minutes.

Strain the soup into another saucepan (or just strain out the flavorings).

Stir in the chicken and mushrooms and simmer until the chicken is cooked through, about 2-3 minutes.

Stir in the dissolved cornstarch and bring to a boil to thicken slightly. Remove from heat and stir in the nam pla, lime juice, basil, and chili peppers.

Correct the seasoning with more nam pla or lime, as you like. Ladle soup into 4 bowls as a first course.

JadziaDax

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Mmm, I'm usually too inept to cook for myself, but it'd be a good experiment since I usually end up ordering take-out anyway. The best thing about this recipe is that I pretty much have all the ingredients stocked in the pantry somewhere. All I need to do is start cooking. Wish me luck!

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