2 minute read
Recipe
Coconut milk
Heat it up and cool it down with these two favorites from the SLO LIFE kitchen!
TOM KHA GAI
A highly popular Thai soup, Tom Kha Gai, is known for its intense, aromatic flavors and its rich, creamy coconut-infused broth. Its name translates to “galangal chicken.” Galangal looks similar to ginger and is related to it, but has a more peppery and pungent flavor. This is a quick and easy soup to make, but there is nothing simple about the deliciously complex flavors. Enjoy!
1 pound boneless, skinless chicken cut into bite-sized pieces 4 cups of chicken stock 1 1/2 cups coconut milk 3 shallots, peeled and sliced 2 cloves of garlic, minced 2 red chilies, whole or sliced and deseeded for your spice preference 2 sticks lemongrass, cut into shorter pieces and hammered with the back of a cleaver to release flavor 1 1/2 inch ginger or galangal root, peeled and thinly sliced 4 kaffir lime leaves 1/2 teaspoon ground coriander 1 tablespoon fish sauce Juice from two limes 4 ounces shitake mushrooms, sliced Fresh cilantro for garnish
1. Heat chicken stock. Once boiling, reduce heat and add coconut milk, shallots, garlic, chilies, lemongrass, kaffir lime leaves, ginger or galangal root, and coriander. Simmer for 15 minutes. 2. After 15 minutes, add chicken, mushrooms, fish sauce and lime juice. Leave to simmer until the chicken is cooked—about 10 to 12 minutes. 3. Garnish with fresh cilantro and serve.
If you have leftover SLO Roasted Chicken [see “Recipe” Oct/Nov 2012], this is the perfect way to turn it into another delicious meal.
CHIA SEED PUDDING
Chia seeds have gotten a lot of healthy buzz lately—they are loaded with omega-3 fatty acids, contain alpha-linoleic acid and pack a protein, fiber and antioxidant-rich punch. When used in a pudding, the tiny little seeds absorb a lot of liquid and turn gelatinous, reminding us a bit of tapioca. Their neutral flavor makes them easy to use, and what’s more, our recipe for chia seed pudding is gluten and dairy free!
1 1/2 cups coconut milk 4 tablespoons maple syrup 1 tablespoon vanilla extract 1/3 cup chia seeds 1/2 cup berries
1. Whisk coconut milk, maple syrup, and vanilla extract until smooth. 2. Stir in chia seeds. 3. Divide mixture evenly between 4 glasses. 4. Cover and refrigerate for 30 minutes. 5. Serve with berries.
For a chocolate version, simply add 2 tablespoons of cocoa powder. * SLO LIFE
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