Tom Kha Gai (Chicken Coconut Soup)

The following soup tastes very good, but I haven't nailed down that of the sweet, delicate aromatic Thai coconut soup called Tom Kha Gai.

One glaring difference from the traditional recipe, of course, is the vastly different composition and quantity of bulk vegetables that I use here. That's because Tom Kha Gai is typically served as a soup appetizer, and I wanted to prepare it to stand on its own as a meal. But that shouldn't affect the broth.

Another possibility is that I make some 'convenience' substitutions such as using anchovy paste instead of fish sauce (which is made from fermented anchovies). I do this both because I don't like to buy lots of exotic condiments, and because I want to be able to make it 'kosher enough.' (See below.)

Still, I think it should be possible to get very close without those kinds of things. If anyone has a recipe for Tom Kha Gai that really replicates the authentic Thai flavors, I'd love to hear about it.

KASHRUS: I have not listed this recipe as 'kosher meat' because it uses anchovy paste (fish) in a dish with chicken. Some people consider the use of fish and meat together to be unhalakhic, although strictly speaking I don't think anyone considers it tref.

INGREDIENTS:

• 6 cups chicken broth
• 1 lb. boneless, skinless chicken
• 2 lbs. red potatoes, peeled and cut into 3/4" pieces
  
• 2 lbs. carrots, peeled and cut into 3/4" pieces
• 3 bay leaves
• 3 cloves garlic, minced
  
• 3 tbsp. minced ginger
• 1/3 cup lemon juice
• 1 tsp. anchovy paste
• 1 can (14 oz.) coconut milk (I used light)
• 2 tsp. sesame oil
• Oil for sautéing
• Corn starch for desired consistency (I used about 3 tbsp.)
  
• Tamari (or regular soy sauce) to taste
  

DIRECTIONS:

1. Heat oil in a pot. Sauté chicken over medium high heat until browned on both sides, about 2-3 minutes. The chicken should still be mostly raw.
2. Remove the chicken to a cutting board and cut into narrow strips.
3. Combine all ingredients except cornstarch and tamari in the pot; bring to a boil. Reduce heat and let simmer, covered, for 45 minutes.
4. Mix 2 tbsp. cornstarch into a small amount of cold water so that it forms a paste. Make sure no lumps exist. Combine the cornstarch with the broth and allow to simmer for a couple of minutes. Repeat until desired consistency is reached.
5. Add tamari to taste.

Thai Peanut Sauce

This peanut sauce is extremely good on a variety of pastas and grains, and would likely do a nice job for poultry and fish as well. Based on this recipe, but adapted for more readily available ingredients.

INGREDIENTS:

• 1/2 cup chunky peanut butter
• 4 tbsp sushi vinegar (or 4 tbsp rice wine vinegar + 2 tbsp sugar + 1 tsp salt)
• 1 tbsp. anchovy paste
• 1 tbsp. sesame oil
• 2 tbsp. tamari or soy sauce
  
• 1/4 cup water
• 2 cloves fresh garlic, minced
• 2 tsp. fresh ginger, minced
• Hot red pepper flakes to taste

Combine all ingredients in a nonstick saucepan; simmer until combined. Easiest to mix while still warm.

Pickled Carrots

If a food product comes in a nice jar--clean, a useful shape, sturdy lid--I usually run it through the dishwasher and keep it around in case I want to preserve something. These kinds of jars are perfect for an impromptu jam or pickle that you want to throw together and put in the fridge.

Here is just such a case: I forgot to put the carrots in the cholent (see below), and didn't want them to go to waste. These sweet, spicy pickles were ready in a week, and probably would have kept much longer than that, but at the rate we're eating them, I'll never find out.

Since these are refrigerator pickles, you don't need to go too crazy about acid levels and so on, but I would still sterilize the jars with boiling water just to be on the safe side.

Many pickle recipes frown on cider vinegar because it turns the brine yellow, but so do carrots, and I think cider vinegar tastes better. One bunch of carrots is good for two jars or so.

INGREDIENTS:

• 1 bunch carrots, peeled
• 1 tbsp. salt
  
• 3 tbsp. dried dill
• 3/4 cup apple cider vinegar
• 2 cups water
• 3/4 cup sugar
  
• Several whole cloves of garlic, peeled (2-3 per jar)
  
• Several bay leaves (2 per jar)
• 1 fresh chili pepper per jar (optional)

DIRECTIONS:

1. Steam or boil the carrots until just slightly tender. Cut to fit your jars, or into slices.
2. Place the carrots into the washed and sterilized jars.
3. Stuff the garlic, bay leaves and chili peppers in between the carrots.
4. Combine all remaining ingredients in a saucepan and bring to a boil, then reduce heat and allow to simmer for several minutes.
5. Pour liquid over carrots, filling the jars to the brim, then carefully put the lids on.
6. If you're paranoid, you could boil the prepared jars in water for 10-15 minutes.
7. Refrigerate for 1 week.

I would assume that these would be good for at least a month, but I really have no idea because once you open the jar, you eat them all pretty fast. They go great with hamburgers or other beef dishes.