She Strengthens

Uncovering the Flavors of Thailand

A Journey of Discovery

My culinary adventure began in the heart of Los Angeles’ Thai Town, where I stumbled upon the rich flavors of Tom Kha Gai. It all started with a curious glance at peanut butter, which led me down a path of experimentation and discovery.

The Quest for Perfection

I began by meticulously preparing the ingredients, only to be met with an unusual taste. Undeterred, I embarked on a mission to identify the culprit. I removed one ingredient at a time, refining the recipe until it reached perfection. I experimented with both water and chicken stock, ultimately finding that water gave the soup a cleaner, more authentic taste.

A Taste of Approval

One fateful Saturday night, I invited friends from Thailand over for dinner, serving them my carefully crafted Tom Kha Gai. The evening was a resounding success, with one friend remarking that the flavors and spices were spot on, rivaling those of traditional Thai cuisine.

Recipe for Success

* Servings: 8 *

Difficulty: Easy

Total Time: 35 minutes

Active Time: 20 minutes

Ingredients:

• 2 cups Jasmine Rice
• 4 cups fresh water
• 2-4 tablespoons peanut oil
• 3 garlic cloves, thinly sliced
• 3-7 fresh Bird’s eye chilies, bruised
• 2 chicken breasts, boned and skinned, cut into bite-sized pieces
• 1 shallot, minced
• ½ cup white wine
• 6 holy basil leaves
• 3 cups fresh water
• 2 tablespoons fish sauce
• 3 kaffir lime leaves, bruised
• 2-3-inch pieces lemongrass, bruised and sliced diagonally
• 7-10 peppercorns
• 2 cups creamy peanut butter
• 1 ½ cups coconut milk
• 1 lime, juiced
• Coriander for garnish

Instructions:

Cooking the Rice

Over medium-high heat, bring 4 cups of water to a boil. Stir in the rice, cover, and reduce the heat to low for 15 minutes. After 15 minutes, turn off the burner and leave the rice covered for 10 more minutes. Remove the cover and fluff the rice with a fork.

Preparing the Soup

While the rice is cooking, heat a wok over high flame. When the wok begins to smoke, add the peanut oil. Once hot, add the garlic and chilies, stirring for about 30 seconds. Add the chicken and shallot, tossing for 30 seconds before adding the wine and basil. Reduce the volume of liquid by about half while stirring.

Adding the Finishing Touches

Add water, fish sauce, kaffir lime leaves, lemongrass, and peppercorns to the wok. Bring to a boil, then add the peanut butter and reduce the heat to medium. Stir continuously until the peanut butter is blended in, simmering for 15 minutes. Ladle the soup into bowls over steamed rice, splash with lime juice, and garnish with coriander.