The weather here in the Pacific Northwest has been grey, windy and incredibly wet. Luckily, we have not yet been hit with snow (knock on wood). This kind of soggy weather puts me in the soup making mood, as you can probably tell as this is my second soup recipe in a row! Instead of the creamy, pureed Roasted Rosemary Carrot Soup from two weeks ago, I’m whipping up a lighter, spicier soup with plenty of veggies.
Tom kai gai soup is a Thai dish, made with traditional ingredients such as lemongrass, fish sauce, ginger and coconut milk. The flavors are complex and comforting, perfect for a chilly winter day. Usually made with chicken, I used tofu to get my protein fix. I also added zucchini to add an extra serving of veggies. If you’re curious, the kids aren’t a fan of this soup. Too spicy for them!