So I found all of my ingredients for this at G mart. If you have lived here in Washington for a while, I’m sure you’ve been to Uwajimaya. It’s the go to place around the area for all of your Asian staples, its busy, and almost like a fun grocery field trip. If you live in the north end, you may have hit up H mart, with less exciting results, but they are still a bustling little Asian market. Then there’s G mart. Oh G mart, you need a hug, a makeover, and maybe a trip to a local rehab center or group home for a little therapy. I did find all of what I needed with some extra treats to try. But it was one of the odder less stocked Asian markets I’ve been to.
For someone who doesn’t really appreciate soup that much, I sure do make a lot of it. Tom Kha soup is by far my favorite. Its rich and creamy, and full of little flavor surprises. And it only takes about 30 minutes to make up. It leaves you feeling like you’ve forgotten several major steps in the process, but then you test it, and realize its just that easy.
2 cups of chicken tenders, thinly sliced
12 oz sliced large oyster mushrooms
24 oz coconut milk
4 cups chicken broth
2 chopped lemon grass stocks
2 sliced shallots
4 or 5 finely minced Thai chili peppers
10 to 15 cherry tomatoes (optional)
2 tbs chopped galangal (Angry ginger) or just regular ginger
A generous splash of fish sauce
the juice of 2 limes
a liberal smattering of cilantro
Put chicken broth, fish sauce, lime juice and coconut milk in a large pot and heat it up to a simmer. Add in the lemon grass, shallots, chili peppers, cherry tomatoes, galangal, switch the heat to high, and bring it to a boil. Once the soup is boiling Add in your chicken and mushrooms, and drop the heat to medium high, allowing it to simmer for another 10 to 15 minutes, or until your oyster mushrooms are cooked through. Finally ladle it into bowls and sprinkle fresh cilantro leaves over the top.