Thai Tom Kha Soup

Quick Thai Tom Kha Soup

Tom Kha Soup

We live near an amazing Thai restaurant, and we go as often as we can (shout out to Addie’s Thai House). But sometimes that isn’t often enough! Since, realistically, we can’t eat there every night, we have to substitute. This quick and easy version of Tom Kha holds us over in between visits.

 

Sure, there are more authentic versions, but if your local grocery store doesn’t stock fresh lemongrass, galangal, or lime leaves (mine doesn’t), then this is as close as one can get without trekking out to the Asian market. And this is pretty darn close!

 

This recipe has all of the mouthwatering flavors of the hot and sour soup you know and love, a hint of creaminess to tame the heat, plus, it is healthy to boot! You can improvise by adding chicken, shrimp, or tofu, and even Jasmine rice or those clear delicate noodles, if you wish to bulk it up a bit. You can also add julienned carrots, bean sprouts, extra chili paste, or more exotic mushrooms. But I won’t. I like it just the way it is.

 

Quick Thai Tom Kha Soup

Ingredients:

  • 2-14 ounce cans coconut milk
  • 28 ounces chicken broth
  • 2 tablespoon lemongrass from a tube (sold in the produce section of the supermarket) 
  • 2 tablespoons fresh ginger (ditto)
  • 2 teaspoon sugar
  • 2 teaspoon Thai chili paste (I used Huey Fong Chili Garlic Sauce)
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons fresh lime juice
  • 1 cup very thinly sliced white mushrooms
  • ½ cup cilantro, chopped, to sprinkle on each serving (if you don’t like cilantro, use basil)
  1. In a medium sized soup pot, add the coconut milk, broth, lemongrass, ginger, and sugar. Bring to a boil over high heat.
  2. Lower the heat and add the chili paste, fish sauce, lime juice, and mushrooms. Simmer for 10 minutes.
  3. Ladle into bowl and top each serving with cilantro. Enjoy!

 

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White Chocolate Caramel Apples

Sweetheart Caramel Apples for Valentine’s Day

Sweetheart Envy Apple

Share these with someone you love!

Speaking of love, I LOVED making these on Great Day St. Louis on KMOV here in St. Louis:

Envy Apples and Great Day St. Louis

I can’t help it, but I get a little nostalgic–Great Day St. Louis was the site of my very first live television cooking demo back in 2008– I made my world famous Perfect Potato Pancakes for Hanukkah with Kent. The energy on the set is super fun, everyone who works there is upbeat, and the hosts are down-to-earth. There is also this casual feel that makes guests feel right at home. What a rush, both then and now! And they loved, loved, loved the apples. My host this time, Matt, got a little giddy over giving the apple a bath in the vanilla candy coating, and frankly, I did too. You can watch it here:

Making Sweetheart Caramel Envy Apples Live on Great Day St. Louis

I made a few extra Sweetheart Caramel Envy Apples to share with my sweethearts at home. Not only are these caramel apples are pretty, but by the time you are done dipping them in all of the yummy layers, they have grown big enough to share (although you could just eat one on your own). So like I said before, share these with someone you love, even if that someone is YOU!

Sweetheart Caramel Apples for Valentine’s Day

Ingredients:

Directions:

  1. Wash and dry the apples. Press a stick into the stem end, deep into each apple.
  2. Place the caramels and sweetened condensed milk into a bowl and microwave for 90 seconds. Stir well, and if necessary, microwave again in 30 second intervals until the mixture starts to melt. Stir until smooth. If it is hot and bubbling, let it cool a bit, but it make sure it is still warm and melted enough to be able to coat the apple.
  3. Dip the apple into the caramel until completely coated and let the excess drip off (you can decide if you want some of the apple to show near the end with the stick or if you want it completely covered). Place coated apples onto a plate lined with parchment paper and let harden.
  4. When the caramel coating has hardened, melt the candy coating in a bowl in the microwave according to package directions. Stir until smooth.
  5. Dip the caramel apples into the warm vanilla candy coating until coated and let the excess drip off (again, you can decide if you want some of the apple to show near the end with the stick or if you want it completely covered). Place the apple onto the parchment paper and immediate sprinkle the top generously with the sprinkles. Repeat with the other apples and allow to set. Once the chocolate has hardened, serve or wrap in cellophane to give as gifts.

Note: If you have any caramel mixture left over, add a little more sweetened condensed milk until you get the consistency you like, warm in microwave, and stir to use as a dip for sliced apples!