Favorite Recipe: Tom Kha Gai

This is something that I CRAVE...on a regular basis. You may have seen it on the menu at your favorite Thai restaurant. It has taken me a long time to perfect this recipe, but after tonight, I believe that I may have achieved Tom Kha Gai perfection. This recipe can be made with or without meat. I prefer shrimp, but the traditional recipe calls for shredded or sliced chicken breasts. Enjoy!

Tom Kha Gai

Ingredients:
2 teaspoons olive oil
4 drops sesame oil (optional)
2 cloves garlic, minced
2 tablespoons ginger, grated
1/4 cup lemongrass, minced
1 tablespoon cilantro
2 teaspoons crushed red pepper
1 sliced chicken breast or 1 cup of raw shrimp
1 cup bok choy
1 cup broccoli florets
1 onion, finely chopped
1/2 cup bamboo shoots
1/2 cup bean sprouts
1 cup straw or button mushrooms
1 cup cut baby corn
2 cans (10 ounce) coconut milk
1/4 cup fish sauce (find it on the ethnic food aisle)

Directions:
1) In a large saucepan, heat olive oil and sesame oil over medium heat. Stir in garlic, ginger, lemongrass, cilantro, and red pepper and cook until fragrant, approximately 2 minutes.
2) Stir in shrimp (or chicken), broccoli, onion, bamboo shoots, bean sprouts, mushrooms, and baby corn. Cook, stirring occasionally, until meat is cooked through and onion is translucent.
3) Stir in bok choy and cook until it begins to wilt, approximately 5 to 10 minutes.
4) Add coconut milk and fish sauce to vegetable mixture and stir well. Simmer over low heat for 20 minutes until flavors are well blended. Enjoy!