Friday, January 1, 2016

Trail Tom Kha Gai

Trail Tom Kha Gai

Just because you got gone doesn't mean you have to eat Top Ramen, and when you have a hankerin for some yummy Thai food................pack it in. 

I just love Thai food and one of my favorites is a chicken coconut soup called Tom Kha Gai.  I've made this at home a bunch of times and since discovering powdered coconut cream, I got right to work figuring out a trail friendly version.  

Trail Tom Kha Gai Soup
Print Recipe

2 chicken bullion cubes
1 cup dried shiitake mushrooms
1 packet of powdered coconut cream
1 cup instant rice
1 boneless chicken breast cut into 1" pieces
1/2 stalk of fresh lemongrass with tough outer layers removed
1-2" piece of peeled ginger
1/4 cup cilantro
(wet ingredients)
1/2 tablespoon lime zest
1/8 cup lime juice
1 tablespoon fish sauce
1/2 tablespoon chili oil

Dehydrate the chicken, lemongrass, peeled ginger and cilantro leaves with tender stems. After dried, put into a one gallon ziploc bag with the bullion cubes, mushrooms and coconut cream. In a small snack or sandwich size ziploc bag assemble the wet ingredients. Zip the bag closed and put in into the gallon sized bag. Put one cup of the instant rice into a quart size bag and also place into the gallon bag.

On the trail: boil three cups of water and pour one cup into the rice ziploc bag and cook separately. Pour the wet ingredient bag into to gallon sized bag and add the remaining two cups of boiled water. Set both aside in an insulator and let steep/cook for 15 minutes. Dish out the rice into a cup, bowl or trail plate and then pour on the Tom Kha Gai soup right over the top. Watch for the ginger and lemongrass and discard (or eat if you’re a badass) and enjoy. This makes two really big servings, so be hungry.

Optional: swap out the dehydrated chicken for canned/pouch chicken. If you want to ditch the wet ingredients bag, lime juice and fish sauce are also available in powdered options and replace the chili oil with a package of chili flakes

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