While it's not exactly authentic, I'm a big fan of Amy's Organic Thai Coconut (Tom Kha Phak) soup. At one time, I ordered a whole case of it from Amazon.com on sale, and had to stop myself from eating it all the time. It's great stuff, but rather pricey. Also, like most commercial, canned soups, there's much more broth than anything else, and the veggies (especially the sweet potato chunks) were quite overcooked.
Many thanks to Annie's Buying Club again. Annie decided to go with an Asian theme for our organic produce boxes this week. We had plenty of beautiful organic bok choy, ginger, garlic, and the most adorable little Brown Beech mushrooms! With bigger caps than Enokis, and shorter, but fuller; they're kind of packaged the same way, with the mushrooms attached at the base to some saw dust. Almost too cute to eat! Almost ;)
I long since ran out of my last can of Amy's, but I had plenty of fresh, organic ingredients on hand to make my own version. Another versatile dish, that you can customize to your own preferences, and use up what you have on hand. I threw in some frozen grilled chicken breast as protein, but I'll definitely try making this again with shrimp, and tofu. I liked mine a little chunkier (unlike the canned version), and used A LOT of vegetables. Feel free to make this vegetarian, using a vegetable broth, and opting out of the fish sauce and chicken. Sorry, no picture this time... hubby is DJing a private party tonight and has the camera. But just imagine a big pot full of these ingredients:
Enjoy! :)10 cups organic chicken brothAdd the green beans and stems of the bok choy. Simmer for another five minutes.
1 can coconut milk
4 small sweet potatoes, peeled and diced
1 cup green beans, cut in 1" pieces
1 small head bok choy, white stems diced small, and green leaves chiffonade
1 cup brown beech mushrooms (or shitake, or enoki)
1 cup frozen cooked diced chicken breast (and/or shrimp, and/or tofu)
1 small piece ginger, peeled
3 cloves garlic, peeled
1 green onion, diced
1 0.5" piece jalapeno pepper, seeds removed
2 tbsp fresh parsley
2 tbsp fish sauce
1 tbsp Sriracha hot chili sauce
1 tsp lemongrass paste
juice of one lime
salt and fresh ground white pepper to taste
In a large soup pot, bring chicken broth to a low boil. Add the fish sauce, the whole piece of ginger, the whole garlic cloves, and the piece of jalapeno pepper. Add the sweet potatoes and simmer for about ten minutes.
Increase the temperature, bringing the pot to a low boil. Add the frozen chicken and stir to combine. When chicken is heated through, stir in the green leaves of the bok choy and the mushrooms, cooking for one minute.
Reduce the heat to low, and shake the can of coconut milk before opening. Add the contents of the can, the lemongrass, and Sriracha, stirring to combine.
Turn off the heat, and remove the ginger, garlic, and jalapeno. Stir in the parsley, green onion, and lime juice. Season with salt and white pepper to taste.
Amy's Organic Thai Coconut Soup photo courtesy of Amazon.com
Brown and White Beech Mushroom photo courtesy of Shavedicesundays.blogspot.com