So, this past November, one of my best friends and I went to Charleston for a girls getaway, and we ate at so many fabulous places. But one in particular stood out to us, and it was a Thai restaurant on King Street called CO. Here's a link with info on their restaurant and locations: http://eatatco.com/
I had their Curry Laksa, and have not stopped thinking about it since! I have never cooked with curry or any Asian foods, really, so I was a little intimidated to try this, but went on the hunt on Pinterest to find a recipe that looked similar. Here's what I found and used as my inspiration for the variation I ended up making: http://www.daringgourmet.com/2013/01/16/tom-kha-gai/
So, a little disclaimer, I have no idea if this is authentic or even what it should really be called..I just know it is an amazing flavor experience and I want it not at least once a week!! I've made this twice and tweaked it the second time base on my experience with the ingredients and learning how flavorful they are (or aren't) and adjusting it to my taste. Here's my recipe, based on the ingredients I had on hand and purchased to try to make it as similar to the restaurant dish as I could remember:
3 Tbsp Olive Oil for sauteing (I used a cilantro and roasted onion flavor infused Olive Oil, because that's what I had on hand)
2-3 Tbsp red curry paste
2 Tbsp Lemongrass paste (I found this in the produce section, they didn't have fresh lemongrass)
1 knob of ginger, peeled and sliced
1 Tsp minced roasted garlic (I used the kind in the jar)
1 jar Thai Chili Sauce (Daring Gourmet called for 2 Thai Chilies, I couldn't find those)
3 cups chicken stock (I used Kirkland brand from Costco)
3 cups coconut milk (the recipe on daring gourmet calls for unsweetened, and that's what I used)
3 Tbsp Lime Juice
2 Tbsp Asian Fish Sauce
1 package baby bella mushrooms
1 bunch bok choy, washed and cut away from the base
2 Tbsp dried basil, or several leaves of fresh basil, chopped
2 lbs shrimp, peeled and deveined, tail-on
1 rotisserie chicken, deboned and shredded
2-3 packages of refrigerated pad thai noodles
In large stock pot or soup pan, heat Olive Oil. Saute red curry paste, lemongrass, ginger, and garlic, 2-3 minutes, stirring often.
Add chili sauce, chicken stock and coconut milk, stirring well until thick cream from coconut milk is dissolved and smooth. Add lime juice, fish sauce, mushrooms, bok choy and basil. Bring to a simmer and cover, cooking over medium heat, and stirring occasionally, until bok choy is tender, 25-30 minutes.
Add chicken, shrimp, and noodles, cover and cook another 3-5 minutes, until shrimp are pink and cooked and chicken and noodles are heated through. Season with soy sauce as desired. ENJOY!!!
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