Tom Kha Gai – Thai Ginger Chicken Dumpling Soup

This is a Thai-style Tom Kha Gai soup. Thai translation: Tom (Spicy), Kha (Galangal), Gai (chicken). If you’re wondering what the heck Galangal is…it’s a Thai root spice very similar to ginger, however the flavor is quite unique. If you’re in a bind and can’t get your hands on it, you can use root ginger for this recipe instead, but if you can, go for the galangal – it’s the traditional ingredient for this soup. I’m going to call this “Thai Ginger Chicken Dumpling Soup” because the green curry chicken balls remind me of dumplings — and chicken ‘dumplings’ sound better than chicken ‘balls’. Moving on

My recipe yesterday for the Thai Red Curry Fish Balls actually inspired this one — both recipes are prepared exactly the same way and both can be used in soups, a top a veggie stir fry, in salads, the options are endless.

This soup is simple to make, and a healthy and much lighter version to your traditional Thai curries. The key I’ve found in my Thai cooking is to have all the veggies prepared first and ready to throw in at the last minute. I don’t actually add the mung bean sprouts OR shredded carrot until the very last second, so they’re virtually uncooked. So much better that way – overcooked Thai food = gluggy. Continue reading

Thai Red Curry Fish Balls with wok-grilled Green Beans and Zucchini

I’m gonna spare you the gab, and get right down to the tasty stuff. This recipe tastes like an authentic Thai dish, and is probably 100 times better for you then the usual deep-fried fish cakes, since these are oven baked – not fried, and I used no oil in this recipe (other then a spray or two of olive oil cooking spray), so it’s pretty much fat free… try these for yourself, and be prepared to be surprised. (In a very good way of course…)

These curried fish balls can be used in soups like this Thai ginger soup, on top of stir frys, salads, you name it!

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