SDN Recipe
[ Recipe Page ] [ Submit a Recipe ] [ Home ] [ Message Board ]
Tom Kai Gai (Thai Spicy Seafood Soup)
Submitted by:Terry Lee May
Ingredients
- 2 gal. Chicken stock
- ½ c. Water
- 40 kaffir lime leaves, rolled and cracked to release
flavor
- 8 6 pieces of lemon grass stalk bruised to release
flavor
- 12 1 cubes galanga (Kha) sliced thinly.
- 1 c. fish sauce (nukmon) or to taste
- 2 c. lime juice (or to taste)
- 4 lbs Peeled raw shrimp tails on
- 3 lbs Sea scallops cut into bite sized quarters
- 10 c. Coconut milk (80 oz}
- 1 lb Chinese straw mushrooms (fresh or canned)
- 16 Serrano peppers (or 10 tiny thai peppers)
- 2 bnch Cilantro leaves for garnish
Instructions
Heat the stock and water. Add the lime leaves, lemon grass,
galangal, fish sauce, and lime juice. Stir thoroughly,
bring to a simmer, add the coconut milk, bring back to a
simmer. Add the mushrooms. Simmer for 5 more minutesuntil
all is well heated through.
In the desired serving bowls, place on the bottom equal
portions of the raw shrimp and scallop. Ladle over the
seafood the coconut and chicken stock to the top of the
bowls. Top with the cilantro and even more diced peppers if
desired. Serve immediately.
Serves 40
Comments
OK, I know, 40 people right? Well this is a recipie that was
adaped for serving on a dive boat to a full contigency of
asian divers. The captain wanted an truely authentic lunch
for his customers, so I came up with this soup as one of the
4 courses that day. It was also the most popular among the
the divers with seconds and thirds being served as available.
It's a bit pricey, but if you scale down the recipie to serve
3-5, you will discover the cost per serving is not that
outrageous compared to what the soup would cost if you
brought it in a Thai restaurant.