So you cooked some flavorful Tom Kha Gai… and some left over…

How can we transform this recipe into something easy, different and fabulous?

There’s an obvious one and not so obvious one…

Obvious:  Tom Kha Noodle Soup

Tom Kha Noodle Soup

1. Add about 1C of chicken broth (If you still have the stock from making that shredded chicken use it for this) to left over Tom Kha and cook until hot. Adjust seasoning.  In the meantime, boil rice noodles according to the package instruction.
2. Drain the noodles and place them in a bowl. Pour hot soup over them. Serve with lime wedge and chopped cilantro. Optionally, sprinkle fried shallots if you have any. (Available at Asian markets.)

Not so obvious: Thai curry

1. Fry sliced garlic, dried red chili in vegetable oil. Add Thai curry powder or paste and cook until fragrant.
2. Add a combination of vegetables cut in bite-size pieces and cook until vegetables are crisp tender. (pepper, eggplants, green beans, bamboo shoots, If using potatoes, pumpkin, you may want to microwave first to shorten cooking time).  Add water or chicken broth (again, use the one from cooking the chicken if available) to barely cover the veggies. Cook until vegetables are cooked through.
3. Add the Tom Kha into curried vegetables and cook until hot.  (optional add shrimp). Add a dash of sugar, and adjust the seasoning.  Serve with steamed rice.

These recipes alone may be good enough excuse to make double batch of Tom Kha…If you ate all the chicken in the soup, and only left with soup, try You can add shrimp instead of chicken.

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Tagged as: coconut milk, cooking, curry, easy, ethnic, fast, leftover, noodle, Recipe, Soup, Thai, vegetables