Tasty Tom Ka Gai

Last night I made a delicious version of the Thai soup; Tom Ka Gai. It was very warming on a cold Autumn evening, perfect after I had just returned from a beautiful (but extremely muddy) walk in the nearby fields. 

Not only did it taste divine, but it was ready in under 15 minutes so it is perfect for those evenings when time is short (or when you are just being lazy). At the moment everyone seems to be getting a cold, but I am sure this soup would send a cold running for the door! 

If you do not have lime leaves at home then you can use some lemon grass instead, however they are great for adding to curries and can be kept in the freezer. 

500ml coconut milk

250g fresh or frozen prawns (thawed for a couple of hours in water)

100ml boiled water with a chicken stock cube dropped in. 

150g thin rice noodles (soaked in water for 2-3 minutes) 

100g Shiitake mushrooms (roughly chopped)

100g bean shoots 

1 onion very thinly slice in half rings

Handful of fresh coriander (chopped roughly)

Tablespoon of turmeric 

1-2 red chillies (chopped finely)

2 cloves garlic (crushed)

juice of half a lime

5 fresh limes leaves (I always have these in my freezer) 

Add a small amount of wok oil or olive oil to a pan and fry up the onions until they have softened a little. Then add the garlic and chilli (and lemongrass if you are using it) and fry for about 2-3 minutes. Add the mushrooms and fry for a further minute, then the prawns and cook for a further minute. 

Now pour in the chicken stock and then the coconut milk, then add the turmeric and the fresh limes leaves and the lime juice. Leave to simmer for 2 minutes and then drop in the rice noodles and bean shoots. 

Simmer for another 2 minutes and then add half the fresh coriander. Stir to combine everything and then serve into bowls. Sprinkle the remaining coriander over the top and enjoy a delicious fiery and warming dish...no-one need know that it only took you a very small number of expendable minutes.