Tom Kha Gai Soup with Carolina Gold Rice
- 4 chicken thighs or leftover whole roast chicken
- 1 large stalk lemongrass
- 1 pint of shitake mushrooms, chopped lengthwise
- 1 sweet yellow onion, chopped
- 4 cloves garlic, minced
- 1 tbsp pickled ginger
- 2 cups coconut milk
- 4 cups chicken bone broth
2 tsp Dr. Cowan’s Garden Wild Ramp Powder
1 cup Dr. Cowan’s Garden Carolina Gold rice
- 1 tbsp fish sauce
- 1 lemon or lime
1 tbsp ghee or bacon fat
- 2 tbsp butter
- Green onions and Thai chilis for garnish
In a large frying pan on medium heat add the ghee. Once melted sauté the chicken until browned on all sides. Add 1 tbsp of the butter and cook through. Once fully cooked set aside on a plate for later.
In the same pan add the remaining butter and sauté the mushrooms, onion, ginger, and garlic on medium heat until caramelized. Deglaze the pan with the fish sauce and lemon or lime juice.
Add the coconut milk and chicken broth and bring to a low boil. Reduce heat and simmer for 25-30 minutes.
Sprinkle Wild Ramp powder over the top and garnish with chili pepper and green onion over the rice.
For the Rice
In a medium saucepan with a lid add 1 cup of rice and 4 cups of water. Soak for 30 minutes and then rinse and strain. Add another 4 cups of water with a pinch of salt and bring to a boil. Cover and simmer for 25 minutes on low or until all the water has evaporated and the rice is soft and fluffy.