Yep, I’ve got another Thai recipe for you this week.
And I’m not even sorry about it. :)
Because after my recent success finally figuring out how to cook my favorite noodle dish (homemade drunken noodles for the win!!), I was feeling all inspired to round out my repetoire with some of my other favorite Thai dishes. So to go with my noodles, I decided to try making an enormous pot of my favorite indulgent creamy coconut soup — Tom Kha Gai.
If you’re unfamiliar with this one, it’s basically the Thai version of creamy chicken soup. It’s made with a super rich and flavorful coconut milk base, it can be made with chicken or you could sub in another favorite protein or tofu, and — as I found out — it’s actually remarkably easy to make at home. Win-win-win. The only catch is that it might require a little trip to the Asian market if your grocery store doesn’t carry fresh lemongrass (the game-changing ingredient), but trust me, it’s absolutely worth it.