Thai Soup (Tom Ka Gai) and Spring Rolls

This dinner was great and the two components went perfectly together. It was a nice light yet comforting meal. Thr Spring rolls were a little bit of a pain to roll, but otherwise it was really easy to make. The dipping sauce was amazing- I’m trying to think of more things to dip! Also, next time I think I’ll add some shrimp to the spring rolls. (the pictures aren’t very pretty since it’s a very monochrome dish)

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Tom Ka Gai:
1 can light coconut milk
1/4 lb chicken breast, sliced thin
1 lime, juice and grated peel
3 T. minced ginger
1-2 hot chile peppers, cut into thin circles
shitake mushrooms

Pour the lime juice on the chicken and let stand while you prepare the rest of the soup.
In a medium saucepan,combine the coconut milk, grated lime peel, ginger, and chiles. (if you don’t want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter it will be.) Bring to a simmer.

When the soup is simmering, add the chicken pieces and stir. Reduce the heat and simmer untill the chicken is cooked, about 10 minutes. Add mushrooms, and cook until done.

The entire recipe is 12 points. It makes 3 bowls full.

Dipping Sauce:
1 lime, juiced
3 T. sugar
2 t. Fish Sauce
1 t. minced ginger
1 clove garlic, minced
1 t. sesame oil
pinch crushed red pepper

combine all ingredients. Set aside.

Spring Rolls:
1 t. oil
1 clove garlic, minced
1 t. minced ginger
1/2 bag cole slaw mix
1 onion, sliced
1 t. soy sauce
2 oz. rice stick noodles
2 t. sesame oil
16 6-inch spring roll wrappers

Fill a large bowl with warm water. Add noodles and set aside to soak.

Add oil, garlic, and ginger to pan, Heat until fragrent. Add onion, cole slaw mix, and soy sauce. Cook until soft.

Drain the noodles. Cut them into 2-inch sections. Add noodles and sesame oil to vegetable mixture.

To assemble, soak wrappers in warm water until pliable, about 15 seconds. Spoon filling onto them and roll, folding ends in. (Basically roll it like a burrito)

Serves 8. 2 rolls with sauce is 3 points.

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