If I and my friends decided to hit Thai restaurant and order some soup, we used to go for tom yum kung. The hot and sour soup always grabbed our attention and we always knew we made the right decision. Meanwhile, I knew there was another soup list of tom ka gai, chicken coconut soup. At that time, I thought it sounded weird because coconut milk was for some Thai curry or more like for dessert.
And, as usual for now, I knew I was wrong.
I tried making it at home because if I didn’t like it, it would be waste and this is what I don’t like to do in any occasion. Also, there is a benefit of choosing what I like to add, learning how to cook new recipe;)
And here it is! It supposed to have some chicken, but as I’m trying to be a vegan (please don’t mention about fish sauce..I don’t know what I can substitute with something vegan yet;P), I used veg soup stock instead and omit chicken from ingredients.
If you have coconut milk waiting to transform nice delicious food, try this! 😀
- 1 can of coconut milk
- 1 cup water
- ¼ cup celery – chopped
- ½ pack shimeji mushroom
- 1 large carrot – sliced
- 1.5 tablespoon fish sauce
- ½ cube veg soup stock
- ¼ teaspoon galangal – chopped
- 1 clove garlic
- 1 teaspoon sugar
- Some black pepper
- 1 tablespoon olive oil
- Optional – some cilantro – chopped. Recommend to add some if you didn’t forget buying it;P
- Cook veggies
In a medium pot, put olive oil, garlic, galangal and bring it to medium high heat. When you feel the aroma of spice, add carrot, shimeji mushroom, celery and cook about 5 min.
- Add water and coconut milk
Reduce heat to medium.
Add veg stock, fish sauce, sugar, cilantro and sprinkle some black pepper and serve hot
Thai food is delicious! No wonder my neighbor has so many Thai restaurant!
Enjoy cooking and exotic flavor of dish:)