Quinoa Asparagus Tom Kha Gai (Thai Coconut Milk Soup)
Try this Quinoa Asparagus Tom Kha Gai Thai Coconut Milk Soup recipe
Try this Quinoa Asparagus Tom Kha Gai Thai Coconut Milk Soup recipe
- 2 teaspoons sesame oil
- sea salt (to taste)
- cilantro to garnish
- lime wedges to garnish
- 1/2 cup ginger (or galangal) root peeled and very finely sliced
- 1/2 cup thai shallots (or other) roughly sliced or diced
- 3 stalks of lemongrass (cut in 1 inch sections)
- 5 cups of water + 1 1/2 tablespoons vegetable bouillon (i
- (or substitute 5 cups vegetable bouillon)
- 2 chicken breasts very thinly sliced
- 1 large carrot (thinly sliced)
- 1 cup baby corn (sliced into smaller pieces)
- 2 cups asparagus (cut into 1 inch pieces)
- 2 cups coconut milk (canned full fat -- roughly 1-15 ounce can)
- 4 kaffir lime leaves torn
- 1-2 red thai chilis thinly sliced
- 2 teaspoons sriracha (mildly spicy-- or less for less spicy soup)
- 1 cup quinoa cooked to package directions
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 1.5 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.213 g
- Serving Size 1 1 Serving (2g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0.0659999999999999 g
- Calories 13 calories
Step-by-step
- After peeling, very thinly slice the ginger. This helps the flavor come out, and also allows the ginger to become soft so it can be eaten along with the soup.
- The shallots need peeled, and can be roughly sliced or diced.
- To prepare the lemongrass, cut it into 1 inch sections, and "smash" it with the side of a knife to start releasing the oils.
- Add ginger, lemongrass, and shallots to a large soup pot along with sesame oil.
- Sauté over medium heat for about 5 minutes to start releasing the flavors.
- Add water and vegetable bouillon. Gently boil (medium to medium high) for about 20 minutes. Do not replace water that is lost. Wait until the soup is finished, and then decide if it needs more water.
- Add the thinly sliced chicken breast, and allow it to begin poaching in the broth.
- Next, add carrots, baby corn, asparagus, red chilis, torn kaffir lime leaves, coconut milk, and sriracha.
- At this point, taste the broth. If it seems too rich, add water ½ cup at a time. If it needs more flavor, add sea salt or extra bouillon. A squeeze of lime adds more flavor as well.
- The chicken won't have a lot of flavor right after the soup is cooked. It will soak in the flavors of the ginger, lemongrass, and coconut milk as it sits. If you can make this soup early in the day, or even the day before, it tastes the best. We usually don't wait that long, but really look forward to eating the leftovers the next day knowing how much more flavorful it will be!
- Garnish with extra lime wedges and cilantro, and extra sriracha, if needed.
- Serve with quinoa to add to bowls.
A Busy Mom's Secret to a Delicious and Healthy Weeknight Meal: Quinoa Asparagus Tom Kha Gai
As a working mom, time is my most precious commodity. Juggling work, kids' activities, and household chores often leaves me with little time for elaborate cooking. That's why I rely on quick, healthy, and flavorful recipes that the whole family enjoys. This Quinoa Asparagus Tom Kha Gai (Thai Coconut Milk Soup) has become a staple in our weeknight dinner rotation. It's surprisingly easy to make, packed with nutrients, and tastes absolutely divine. The creamy coconut milk, fragrant lemongrass, and tender chicken create a symphony of flavors that transport you to a Thai restaurant without the hefty price tag or lengthy wait times.
The beauty of this recipe lies in its versatility. You can easily adjust the spiciness to your preference by adding more or less chili. I often make a big batch on Sunday and enjoy the leftovers throughout the week. The flavors actually deepen and meld together over time, making the soup even more delicious the next day. It's a great way to prep healthy meals ahead of time, saving me valuable time during the busy week. The addition of quinoa provides a hearty and nutritious base, ensuring everyone feels full and satisfied. It's a complete meal in a bowl, perfect for busy weeknights.
Beyond the convenience, this soup offers a nutritional powerhouse. Quinoa is a complete protein, meaning it contains all nine essential amino acids. It's also a good source of fiber, which aids digestion and keeps you feeling full longer. Asparagus is packed with vitamins and antioxidants, contributing to overall health and well-being. Chicken provides lean protein, essential for muscle growth and repair. And let's not forget the vibrant vegetables and flavorful spices that add a burst of color and taste to each spoonful.
Tips and Variations:
- Make it ahead: This soup tastes even better the next day, so feel free to make it ahead of time and enjoy the leftovers.
- Adjust the spice level: Control the spiciness by adding more or less red chilies or sriracha.
- Add other vegetables: Feel free to experiment with other vegetables like mushrooms, zucchini, or bell peppers.
- Use different protein: Substitute chicken with shrimp, tofu, or even chickpeas for a vegetarian option.
- Garnish generously: Fresh cilantro, lime wedges, and extra sriracha make great garnishes.
This Quinoa Asparagus Tom Kha Gai recipe is more than just a meal; it's a testament to efficient and delicious cooking. It's a recipe that caters to the demands of a busy lifestyle without compromising on flavor or nutrition. So, the next time you're short on time but craving a wholesome and flavorful meal, give this recipe a try. Your family will thank you for it!
Serving Suggestion: Serve with a side of crusty bread for dipping into the delicious broth. A simple green salad makes a great accompaniment, too. Enjoy!
