Tom Kha Gai Soup

Authentic coconut-lemongrass soup that will rival your favorite take-out restaurant

I love ordering tom kha gai soup at Thai restaurants, so I was excited to come across Bon Appetit's recipe a couple of weeks ago. For those unfamiliar, tom kha gai is a coconut-lemongrass broth with chicken and mushrooms. It has a bright, complex flavor for a soup that requires relatively few ingredients (all which can be found at the regular grocery store) and cooks in about 30 minutes. It's perfect for the upcoming fall and winter months and makes a simple quick weeknight meal. Leftovers can store in the fridge for a few days and reheat easily.


More Thai Recipes:
- Red Curry Fish with Cilantro & Peanuts
- Thai Stir-Fried Brussels Sprouts
- Thai-Style Beef Salad


Tom Kha Gai Soup:

• Use the back of the knife to bruise a 1" piece of peeled ginger and 3 pieces of lemongrass. Use a vegetable peeler to take wide strips of zest off of 1 lime.
• Bring 6 c. low-sodium chicken broth, 1/4 c. of lime juice, the zest, the ginger, and the lemongrass to a boil.
• Boil the broth for 10-15 minutes, then strain into a new large pot and discard the solids.
• Return the broth to a low boil and add in 1 lb. thinly sliced boneless skinless chicken breast and 1/2 lb. sliced mushrooms.*
• Cook the mushrooms and chicken for 15-20 minutes, or until the chicken is cooked through and the mushrooms are tender.
• Turn the heat to low and stir in 1 can of coconut milk, 2 tsp. sugar, and 2 tbsp. fish sauce.
• Add in about 1 tbsp. of Sriracha sauce, depending on your desired heat.
• Ladle the soup into bowls and garnish each with a handful of cilantro leaves and a lime wedge.

Serves six-eight

*I used a mixture of oyster mushrooms and cremini.

Red Curry Fish with Cilantro & Peanuts

I absolutely love Thai food and came up with this dish as a tweak on my classic coconut curry recipe (seen here and here). A simple broth is made out of a few pantry ingredients (no need to make your own curry paste) that the fish poaches in. I like rockfish for its neutral flavor and flaky texture and because it holds up well once its been cooked. The chopped peanuts add a satisfying crunch that I think is necessary in any fish dish that doesn't have a crispy skin. It's a fast, healthy, and flavorful meal that will spice up your average weeknight.


Related Recipes:
- Thai Curry Chicken Drummettes
- Thai Chicken Curry
- Shrimp in Thai Curry Sauce


Red Curry Fish with Cilantro & Peanuts:

• Add 2 heaping tsp. red curry paste* to a skillet over medium heat and stir until fragrant, about 1 minute.
• Whisk in 1 c. chicken stock** and one 14 oz. can of light coconut milk until paste dissolves.
• Add in 2 tsp. fish sauce, a pinch of sugar, a pinch of salt, and a very small pinch of cayenne pepper.***
• Let sauce simmer for 5-10 minutes, or until slightly reduced.
• Season 3/4 lb. boneless skinless rockfish fillets**** with salt and nestle into the curry sauce.
• Cover pan with a lid and cook for 6-8 minutes, or until fish is opaque and flakes easily.
• Remove the fish from the sauce and divide onto plates. Stir the juice of 1 lime into the sauce and check for seasoning.
• Pour sauce over the fish, then sprinkle each plate with 1 tbsp. minced cilantro and 1 tbsp. chopped roasted peanuts.

Serves two

*Available in the Thai/Asian aisle of most grocery stores.

**Or fish stock or clam juice. I like chicken stock for its neutral flavor.

***If you want it spicy. Some curry pastes might already be very spicy.

****About 3-4 fillets. You can substitute with any other thin, flaky whitefish.

Thai-Style Beef Salad

This spicy Thai beef salad is the perfect meal to enjoy on a warm summer night

A heat wave rolled through L.A. this weekend and had me fooled into thinking that summer was already here. I went for a walk to the beach, had a poolside brunch at FIG, and fired up the grill. This recipe from Food52 for Thai beef salad is super refreshing after a day in the sun and packs a flavorful punch. I love using herbs in the salad, which provides a multitude of tastes in every bite. The mint especially works well in there and counter-balances the spicy serrano pepper. It's the perfect warm weather supper that's best enjoyed with the a cold beer.



Related Recipes:
- Grilled Korean Short Ribs
- Thai Chicken Curry
- Kale Soba Noodle Salad with Ginger-Lime Dressing


Thai-Style Beef Salad:
For Dressing

• Combine 3 tbsp. fish sauce,* 2 1/2 tbsp. sugar, 2 tbsp. canola oil, the juice of 2 limes, the zest of 1 lime, 1 minced serrano pepper (seeds and stem removed),** 2 tsp. soy sauce, and 2 tsp. finely grated lemongrass in a bowl.
• Whisk together until well combined and let sit at room temperature for at least 30 minutes.

For Salad

• Let a 1 lb. flank steak sit at room temperature for 30 minutes.
• Meanwhile, heat a grill to high.
• Rub the steak with 1 tbsp. sesame oil and season with salt and pepper.
• Grill the steak for 3-4 minutes a side. 
• Remove from the grill and let rest, uncovered, for 10-15 minutes.
• Meanwhile, combine 3 c. baby lettuces, 1/2 thinly sliced red onion, 1 thinly sliced red bell pepper, 1/2 pt. halved grape tomatoes, 1 handful of roughly chopped fresh basil, 1 handful of roughly chopped cilantro, and 1 handful of roughly chopped mint in a large mixing bowl.
• Toss the salad with 1/2 of the dressing and divide onto plates.
• Place thin slices of the steak on top of each plate and drizzle remaining dressing over the steak.
• Serve immediately, and enjoy.

Serves two - three
*Fish sauce and all other specialty Asian ingredients in this recipe can be purchased in the Asian food aisle at most grocery stores.
**This recipe is a little spicy. For less heat, either substitute for a jalapeno or only use 1/2 the serrano.

Thai Stir-Fried Brussels Sprouts

I've cooked brussels sprouts a million different ways - simply roasted, as a hash, stuffed into potatoes - but I've never had them Asian style. Since it's not a typical pairing, I was intrigued by this recipe by Andy Ricker (chef and owner of Portland's famous Pok Pok) whose food I was lucky enough to eat this summer (see here). These are brussels sprouts like I've never tried before: tender, savory, and bursting with flavor. The veggies are certainly hearty enough to constitute a main course, but this would also be a welcome side dish with just about any meal.



Thai Brussels Sprouts with Chiles & Garlic:

• Remove any bruised outer leaves from 32 oz. of brussel sprouts and halve or quarter into bite-size pieces.
• Place sprouts in a large pot of boiling, salted water for 30-60 seconds, or until they turn bright green.
• Drain sprouts and run some cold water over them to stop the cooking process.
• Meanwhile, heat a wok over medium-high heat and add in 1/4 c. canola oil.
• Add in 2 tbsp. thinly sliced garlic and cook for 1 minute, or until lightly golden. Remove with a slotted spoon as set aside.
• Crank up the heat as high as it will go and add the brussels. Cook for 2-3 minutes, or until they start to soften.
• Add in 1/4 c. oyster sauce,* 4 tsp. fish sauce,* 2 tsp. soy sauce, 2 tsp. sugar, and 3/4 of a sliced Fresno chile.
• Add in 1/2 c. low-sodium chicken stock and bring to a boil. Let cook for 2-3 minutes, or until sauce is thickened and vegetables are tender.
• Stir in the garlic and remaining 1/4 sliced chile.
• Divide onto plates and serve with rice.

Serves two - three (main course)
Serves four - six (side dish)
*Available in the Asian food aisle at most grocery stores.

Chicken Skewers & Satay Sauce

With snow in most of the country and chilly temperatures even in L.A., it hasn't been possible to grill as much as we did this summer. These chicken skewers are a great alternative because they get a great charred flavor but are cooked in the broiler instead of the grill. The satay sauce is adapted from Jamie Oliver's latest cookbook (other recipes here and here) and has a real fresh, bright flavor from the cilantro and limes. It's the perfect warm weather meal to lift your spirits during these cold winter months.


Chicken Skewers with Peanut-Cilantro Satay Sauce:

• Add ½ bunch of fresh cilantro, 4 tbsp. peanut butter, 1 tbsp. chopped ginger, 1 Fresno chile, 1 chopped garlic clove, 2 tbsp. water, 2 tbsp. soy sauce, the zest of 2 limes and the juice of 1 lime into a blender.*
• Puree mixture until smooth, adding more water as needed to thin the sauce into a spreadable consistency. Check for seasoning.
• Meanwhile, vertically line up 3-4 boneless, skinless chicken breasts,** then insert 4 wooden skewers*** horizontally, then cut horizontally between each skewer, so that portions of each breast are on each skewer.
• Place chicken skewers in a baking dish and pour half of the marinade over them. Rub the marinade into the meat on both sides. Season chicken with salt.
• Place chicken on the top row of a hot broiler and cook for 8-10 minutes. Turn the chicken over and drizzle with honey, then cook another 8-10 minutes.
• Remove from broiler and let cool for 5 minutes. Serve with remaining satay sauce.

Serves four
*Or use a food processor. Keep stalks on the cilantro and remove the stalk and seeds from the chile.
**About 1 1/2 lbs. of chicken total.
***I soaked the skewers in water for 30 minutes before so that they don't burn in the broiler.

Chicken Pad Thai

This take-out favorite is even quicker and easier to prepare at home

Pad Thai is one of those iconic Asian dishes that can be found on pretty much any Thai menu in the U.S. Because it's so widely available (and maybe a little boring compared to other options), I've never tried to make it on my own until I stumbled upon this recipe. I actually like this version better than some I've had at restaurants, and it's such a quick and easy weeknight meal. The secret ingredient, tamarind paste, can be found at Whole Foods or can be substituted with a little tomato paste in a pinch. Also, feel free to customize the recipe with whatever meat or veggies you like best.


Related Recipes:
- Thai Chicken Curry
- Chicken & Broccoli Fried Rice
- Cold Asian Noodle Salad


Chicken Pad Thai:

• Combine 3 tbsp. fish sauce, 1 tbsp. rice vinegar, 2 tbsp. sugar, 2 tbsp. canola oil, and 1 tbsp. tamarind paste in a small bowl.
• Meanwhile, soak 1/2 lb. rice noodles* in hot tap water for 20 minutes, or until soft.
• Beat two eggs, season with salt and pepper, and set aside.
• Heat 1 tbsp. of oil in a wok until very hot. Add in 1 lb. thinly sliced boneless skinless chicken breast and cook until no longer pink in the center (4-5 minutes).
• Remove chicken and add 1 more tbsp. of oil to the wok. Stir in 1 minced shallot, 1 minced jalapeno, and 3 minced cloves of garlic. Cook for a minute.
• Scramble eggs in the wok for 30 seconds, then add in the rice noodles.
• Pour in the fish sauce mixture and toss with the noodles for a minute or two.
• Add in the chicken and 1-2 tbsp. chopped peanuts.
• Continue tossing for another minute, or until noodles are soft and have absorbed most of the sauce.
• To serve, divide onto plates and garnish with extra chopped peanuts.

Serves two
*Sometimes called glass noodles.

Coconut-Lemongrass Mussels

I’m in a coconut milk phase (it has all the deliciousness of dairy, but much more guilt-free) thanks to this dish and thought I’d try my hand at coconut-lemongrass mussels. Steamed mussels are one of my favorite dishes for easy entertaining (see previous recipes here and here), and this unique Asian-inspired version is a great riff on the classic white-wine-and-garlic flavor. It’s quick to make but still full of complex, developed flavors thanks to the fish sauce, lemongrass, and clam juice. Don’t shy away from this recipe for its use of special ingredients, they can be found at most grocery stores and are quite inexpensive.

Coconut-Lemongrass Mussels:

• Heat 1 tbsp. canola oil in a large pot. 
• Add in 1 tbsp. minced garlic,1 tbsp. minced ginger, 2 stalks of lemongrass* and a pinch of red chili flakes and cook until fragrant, about 3 minutes.
• Pour in 3 c. coconut milk, 1 c. clam juice, 1 1/2 tbsp. fish sauce, and 1 pinch of sugar and bring to a boil. Check for seasoning.
• Reduce the heat to medium and add in 3 lbs. of cleaned mussels** and place a lid on the pot.
• Let mussels steam for 3-5 minutes, or until the shells open up.
• Remove any mussels that haven't opened and sprinkle in 1 tbsp. chopped parsley.
• Divide into bowls and serve with crusty bread.

Serves four (main course)
Serves six - eight (first course)
*Cut the lemongrass into 1" long slice and hit with the back of a knife to release its flavoring.
**Let mussels soak in ice cold water to rid them of any grit.

Weekend Review: Cholada Thai

Mee Krob - Sweet Crunchy Noodles with Chicken and Shrimp

In high school, a dear friend of mine introduced me to one of my still-favorite restaurants, Cholada Thai. It's located right on the Pacific Coast Highway in Malibu, but it's far from glamorous. Even if you're an L.A. native, it's likely that you've never noticed Cholada  (which is little more than a blue shack on the side of the road), but the food more than makes up for the ambiance. They have a large menu, but I've never been disappointed with a dish there. I always try and get a curry, a noodle dish, and a soup, and their generous portions usually lend themselves towards leftovers for the next day. It's a great place for Thai food lovers and for newbies to Thai cuisine.

Vegetable Pad Thai

Panang Curry with Chicken

Thai Pork Fried Rice

BBQ Spare Ribs

Thai Curry Chicken Drumettes

This may sound a little unsophisticated, but almost all my favorite foods involve eating meat off the bone. There's just something so satisfyingly primal about eating with your hands, so it's sort of a no-brainer that I love buffalo wings. Traditionally deep-fried and coated in butter and hot sauce, I sought out a healthier version and found this recipe. The Thai curry paste (previously used here and here) and lime juice give the wings an unexpected depth of flavor.

Related Recipes:
- Red Curry Fish with Peanuts & Cilantro
- Thai Chicken Curry
- Shrimp in Thai Curry Sauce


Thai Green Curry Chicken Drumettes:

• Line a sheet pan with aluminum foil.
• Use a paper towel to pat 2 lb. chicken drumettes dry.* Then toss with 2 tbsp. olive oil, salt, and pepper and place on sheet pan.
• Bake chicken at 425°F for 25 minutes, then broil on high heat for another 3-5 minutes.
• While drumettes are baking, combine 1/2 stick softened butter, 2 garlic cloves, 1/2 tbsp. Thai green curry paste, 2 tbsp. soy sauce, 2 tbsp. honey, and 1 tsp. - 1 tbsp. Sriracha hot sauce** in a blender.
• Set sauce aside.***
• Toss drumettes and curry sauce together in a large bowl until the chicken is well coated.
• Top with the juice of 1/2 a lime and serve.

Serves two - three
*Drying the chicken allows it to become crispier in the oven.
**Depending on how spicy you want the wings.
***Sauce will be thick but melts onto the hot wings.

Shrimp in Thai Curry Sauce

I've been feeling a bit under the weather, so I really wanted to make something warm that would wake up my sinuses. I already had a lot of ingredients on hand from when I made Thai Chicken Curry, so I only had to make a quick trip to the store. The hot shrimp and slightly-spicy sauce were the perfect answer to my cold and took less than a half hour to put together.


Related Recipes:
- Thai Curry Chicken Drummettes
- Red Curry Fish with Peanuts & Cilantro
- Thai Chicken Curry

Shrimp in Thai Curry Sauce:

• Heat 1 tbsp. vegetable oil in a medium-size saucepan.
• Add 2 diced shallots and cook for 3-4 minutes, until it begins to soften.
• Stir in 1 tbsp. green curry paste* and cook for another minute or so.
• Add 1/2 can of coconut milk, 1/2 c. chicken stock, 1 tsp. sugar and 1 tbsp. fish sauce*. Bring sauce to a boil.
• Add 1 lb. peeled and de-veined shrimp** and cook for 4-5 minutes, or until opaque.
• Stir in 1 c. baby spinach leaves and 1 tsp. minced cilantro leaves.
• Serves in bowls under cooked brown rice. Garnish with lime wedges and more cilantro.

Serves two
*Available in the Asian section of most grocery stores.
**Ask your fish monger to do this for you. 

 

Thai Chicken Curry

Homemade Thai chicken curry that's quicker than delivery

I absolutely love Thai food, but I have pretty high standards for the take-out places I use. I really haven't found one I like within delivery range, so I decided to make one of my favorite dishes on my own: chicken curry. I've made more complicated versions of chicken and vegetable curry before, but to save time, I like to use store-bought Thai curry paste. I adjusted this recipe to add some heat, but the whole meal was still ready in thirty minutes. Make sure serve some rice with it to soak up all the rich, coconut-milky sauce.

Note: I used red curry paste in this recipe, but you can also use green curry paste for a slightly different color and flavor.


Related Recipes:
- Red Curry Fish with Peanuts & Cilantro
- Thai Curry Chicken Drummettes
- Shrimp in Thai Curry Sauce


Thai Green Curry with Chicken:

• Heat 1 tbsp. vegetable oil in a large saucepan.
• Add 1 chopped red onion and 1 tbsp. curry paste; stir for 2-3 minutes or until onions are soft.
• Add 1 can coconut milk, 2 tsp. fish sauce, 1 tsp. sugar, and 1 tsp. Sriracha hot sauce.
• Bring sauce to boil and add 1 thinly sliced red bell pepper, a sliced boneless skinless chicken breast, and a large pinch of salt.
• Cook 5-8 minutes until chicken is cooked through.
• Stir in the juice of 1/2 lime and check for seasoning.
• Divide into bowls with and garnish with fresh basil leaves.

Serves two