|Tom Kha soup with beef rib eye.|
So, what did I do? I used some of the ingredients on hand and made a kinda/sorta/maybe like version of Tom Kha.
I still didn't have any galangal, no Thai chillies and there were no kaffir lime leaves in sight.
I just did my usual and used what I had. And I was curious about how using ginger in place of galangal would change the taste of the soup.
The soup was definitely missing the complexity of flavor of the traditional Tom Kha Gai (with beef substituted) but it was still pretty great.
I found this great packet of thinly sliced rib eye when I was on my day-long shopping trip yesterday.
I put 2-3 slices into individual plastic bags and put them (about 12 in total) right into the freezer. Now I will have a handy protein supply that will take minutes to cook up!
After realizing my dreams of continuing my hunt for galangal were never going to materialize, I decided to adapt a recipe I found here.
So, straight on to the recipe - it was a pretty fast and satisfyingly spicy - I highly recommend it as a modified home version of Tom Kha-something kind of soup.
Tom Kha soup with beef rib eye