Tom Kha Gai is my favorite soup on the menu of our local Thai restaurant. They serve it in one of those aluminum chimneys. It's usually the only thinkg I get.
Anyway I've been meaning to replicate it for a couple of years but never got around to it. I looked a lot of different recipes and took notes from each one but settled on measurements from THIS recipe on the Food Tastes Good blog.
I added a can of straw mushrooms, rinsed very well, and skipped the red bell pepper, salt and red pepper flakes. I made my own nam prik pao(Thai roasted red chili paste but I used a recipe from my Hot Sour Salty Sweet cookbook which doesn't call for palm sugar. My block of palm sugar was harder than cement and I would have needed a jackhammer to break it apart so I used brown sugar.
The end result was very close to what I get at the restaurant. The heat was just right for me. Gradual and flavorful.
I took the leftovers to work served over jasmin rice and it held up very well. I'm definitely making it again next week.
In No Particular Order by Ree
12 hours ago