A fusion of Thai flavors and quinoa, this Tom Kha Gai soup is a delightful and nutritious twist on the classic. The quinoa adds a wholesome touch to the coconut milk-based soup, making it a satisfying and comforting meal.
Ingredients:
- 1 cup quinoa
- 4 cups chicken broth
- 1 can 13
- 5 oz coconut milk
- 1 cup sliced mushrooms
- 1 cup sliced chicken breast
- 3 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 1 thumb-sized galangal, sliced
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon coconut sugar
- 1 red chili, sliced optional
- Fresh cilantro for garnish
Instructions:
Use cold water to rinse the quinoa
Mix quinoa and chicken broth together in a pot
It will take about 15 minutes of simmering after the heat is turned down after the quinoa is cooked
Bring the coconut milk to a slow boil in a different pot
In a bowl, mix together the coconut milk, chicken, lemongrass, kaffir lime leaves, and galangal
Keep cooking until the chicken is done
Fish sauce, lime juice, soy sauce, and coconut sugar should all be mixed in
Take out the galangal slices, lemongrass, and kaffir lime leaves
Put the quinoa in bowls and pour the Tom Kha Gai over it
Add fresh cilantro and sliced red chili, if you want
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