I worked from home on Monday due to the remnants of the Snowpocalypse, and I couldn’t resist cooking some soup for warmth and comfort. A survey of the ingredients on hand led me down the road to Tom Ka Gai, or Thai Coconut Chicken Soup.

The result was very satisfying, with creamy coconut and earthy mushrooms providing rich, comforting flavors while the lime and lemon zest sent off an irresistible aroma. I took the easy way out and prepared this soup in the slow cooker, simmering the chicken, stock, mushrooms, garlic, and ginger at a low, slow setting before adding the remaining ingredients.

Enjoy.

Thai Chicken-Coconut Soup

4 ounces cellophane noodles
6 cups low-sodium chicken broth
1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup regular or light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)

Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

I never assumed that filming cooking shows was easy, but this article gives some idea of all the preparation that is required before filming can begin. And it turns out that the TV chefs have little people on their shoulders giving them cooking advice the whole time!

Excerpt:

One of the most surprising behind-the-scenes facts is the tiny earphone worn by many of the cooking show hosts. “Cooking on TV is a hard job,” Novatt says. “You need to really actually cook while listening to the culinary producer whispering in your ear telling you to smile and to move your hand because it's blocking the celery, all while you also have to pay attention to the studio director on the floor who is pointing to which camera you have to face.”

“What's great about the Food Network studio environment,” says Sunny Anderson, star of “Cooking for Real,” “is having a team where, if I miss an ingredient in the rush or forget how much time I have left, a gentle voice chimes in my ear to keep me on track.”

via Behind the scenes on Food Network – latimes.com.

The dish is tostadas with mango pomegranate guacamole, black beans, cotija, and cabbage slaw. Here’s a photo:

I was able to pick up all the ingredients at Lily’s Mexican Market in Columbia, MD near the office. It’s a wonderful little Mexican grocery with a kitchen in the back, and I’m always the only gringo there. They make fresh tortillas every day, and they also have a meat counter (carniceria), produce, and baked goods (panaderia).

As you’d guess, the guacamole is complimented with fresh mango and pomegranate seeds. Next comes cilantro-lime black beans, followed by crumbly, salty, irresistible cotija chese. The cabbage slaw (ensalada de repollo in Spanish, translates to cabbage salad) is in a cilantro/lime/garlic/chipotle dressing with radish. This was all layered on either crispy tostadas or tender tortillas made the same day. Me gusta.

Recipes:

Mango Pomegranate Guacamole
http://www.epicurious.com/recipes/food/views/350568

4 ripe avocados (2 pounds total) 
1 cup finely chopped white onion
2 fresh serrano chiles, finely chopped (2 tablespoons), including seeds
1/4 cup fresh lime juice, or to taste
3/4 cup pomegranate seeds (from 1 pomegranate)
3/4 cup diced peeled mango 
1/2 cup chopped cilantro

Accompaniment: plantain chips
Garnish: lime wedges

Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.

Cooks’ note: 
Guacamole can be made 4 hours ahead and chilled, its surface covered with parchment paper or plastic wrap. Bring to room temperature and stir before serving.

Gourmet
November 2008
by Lillian Chou

Mexican Cabbage Slaw (Ensalada de Repollo)

1 clove garlic, minced
1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo)
2 tablespoons fresh lime juice
2 teaspoons brown sugar
1/4 cup oil
2 cups finely shredded green or red cabbage
1 bunch radishes (about 6), julienned
1/2 bunch fresh cilantro, roughly chopped
1/2 teaspoon salt

Whisk the garlic, chili paste, lime juice, sugar, and salt in a large bowl. Slowly whisk in oil to make a dressing. Add the cabbage, radish, and cilantro and toss.