Full Recipe
Author
Leela Punyaratabandhu | 2012-10-22
Description
We're taking Tom Kha Gai, the famous Thai coconut chicken soup, and changing it up. We're removing the "gai" (chicken) from both the name and the dish, doubling the amount of mushrooms, adding to it the bouncy udon noodles which is very Thai (just kidding), and replacing the source of salinity from the traditional fish sauce to salt (I personally don't think Tom Kha seasoned with soy sauce is palatable, but YMMV). We're also switching from chicken broth to vegetable broth.
