Tom Kha Gai

Whenever we go out for Thai food this is my soup of choice.  Tom Kha Gai is delicious as it’s just a bit creamy because of the coconut milk, it has a perfect blend of sweet and sour and just the right “kick” of spice and heat.  What makes this soup even better is that it’s oh-so simple to make and freezes beautifully.  I usually make a double batch as I love having this soup in my freezer ready for an easy dinner on a cold night or anytime I have the craving.

Not a beautiful picture but a truly gorgeous tasting soup.

Tom Kha Gai  

4 c. chicken broth
1 TBS. lemon grass, fresh minced
3 TBS. Thai fish sauce
4 cloves garlic, minced
2 TBS. fresh grated ginger
3 Serrano peppers, thinly sliced into rounds
2 tsp. chili-garlic sauce
juice of 4 limes
2 (14 oz.) cans coconut milk
2 chicken breasts, boned, skinned and sliced thinly
1 (10 oz.) can straw mushrooms, drained
1/2 c. cilantro, chopped

In a stockpot, bring the chicken broth, lemon grass, fish sauce, garlic, ginger, Serrano peppers, chili-garlic sauce and juice of 4 limes to a boil. Stirring, add the coconut milk and bring to a simmer for 5 minutes. Remove from the heat and add chicken allowing it to cook through in the hot liquid. Add the drained mushrooms and the cilantro and allow the heat of the soup to warm them through.  Easy-peasy and delicious!

Enjoy!

Love Cakes filled with Lemon Curd

Make your favorite white cake recipe (box or scratch) as cupcakes. Fill the cup papers only half way as you need room in the cups to add the glaze later. Bake and cool completely.

Lemon curd recipe is here, make and cool completely. Or you can use store bought.

Put cooled lemon curd in a piping bag fitted with a large open star tip. From the top center of each cupcake, insert the tip and squeeze in a small amount of lemon curd.

I don't have a recipe or amounts, but the glaze is just icing sugar, lemon extract, some food coloring and water. Just mix to a thick glaze and spoon quickly on to top of cakes so that it settles nice and smooth. If the icing starts to get too thick, thin with a little more water. Allow icing to dry at room temp. for a few hours. Refrigerate.

If you make these delicious cakes, be sure to post pics and let me know how they turn out.

Enjoy!!

Lisa's Fruit and Nut Turkey Chili

2 T. olive oil
3 c. onions, chopped
6 cloves garlic, minced
1 1/2 lbs. ground turkey
3 T. chili powder
3 T. ground cumin
2 T. unsweetened cocoa powder
1 T. hot curry powder
1 tsp. cinnamon
2 28-oz. cans crushed tomatoes
2 4-oz. cans diced green chili peppers
2 med.Granny Smith apples, core, peeled and chunked
1/2 c. raisins
2 15-oz. cans black beans, rinsed and drained
1/2 c. slivered almonds, toasted
cheddar cheese
sour cream

In large pot, saute onions in the olive oil until golden brown. Add the garlic and the ground turkey, cook until the turkey is browned. Stir in the chili powder, cumin, cocoa, curry powder and cinnamon. Cook, stirring constantly for 1 minute to bring out the aroma of the spices. Add the tomatoes, chili peppers, apples and raisins stir to mix in well. Bring to a boil and reduce heat to a simmer, cover and cook one hour, stirring occasionally. Add the black beans and almonds, heat thoroughly. Serve with cheddar cheese and sour cream.

Lemon Curd

3/4 cup fresh squeezed lemon juice
3 large eggs
3 large egg yolks
1 cup sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes

Whisk first 3 ingredients together and then strain through a fine mesh sieve into a medium sized metal bowl. Stir in sugar and then set bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk constantly until thickened and an instant-read thermometer inserted into the mixture registers 160°F, about 10 minutes. Remove the bowl from over the water. Add butter; whisk until melted. Transfer curd to a bowl and cover with plastic wrap directly onto the surface of the curd. Will keep refrigerated for about a week.