We worked with chili paste and chilies throughout Asia today. Production included Gan Bian Si Ji Dou (Sichuan fried green beans), Gaeng Ped Hoi Mang Phu (mussels with coconut red curry sauce), Dan Dan Noodle (Sichuan noodles with ground pork and hot chili oil), Tom Kha (Thai coconut soup with shrimp), and Goi Ga (Vietnamese chicken and cabbage salad).
I love Tom Kha. My whole family loves thai food and growing up we always enjoyed coconut soup together. There are a few key ingredients needed to nail the flavor profile and then beyond that it is just about adjusting the heat based on your personal preference.
Yield 1 Gallon
2 oz vegetable oil
1 lb yellow onions, diced
1 lb red bell pepper, diced
1 lb shitake mushrooms, quartered
3 qts chicken stock
10 kaffir lime leaves (fresh)
5 lemongrass stalks, sliced diagonally
5 oz galangal, peeled and sliced thinly
4 thai chilies, seeds removed, finely diced
1.5 lbs shrimp, deveined, shells removed
20 oz coconut milk
scallions, chopped, garnish
hot chili oil, garnish
1. heat pot and add oil. sweat onions and bell peppers
2. lay out a piece of cheesecloth and place lemongrass, limes leaves, and galangal root on top. make a little satchel and knot or tie with kitchen twine. Drop the satchel into the pot along with the rest of the ingredients except for the shrimp and coconut milk. Gently simmer for 1.5-2 hours.
3. Add the coconut milk and shrimp and simmer for a few more minutes until the shrimp is cooked.
5. Adjust seasonings. Add salt and pepper to taste. Remove satchel. Ladle soup into bowls. Top with chopped scallions and a drizzle of hot chili oil.