girls gone gluten-free

Ever make something that tastes much better than it looks?

Yeah, me too.

Last night I made a version of Thai Tom Kha Gai with a Cajun and Korean twist. It worked.

I was missing some key ingredients for my usual coconut soup so I improvised and it was worth it.

If you’re gluten-free and not using Korean rice cakes in your soups and sauces make it happen! You will be amazed at the ease, taste, and delectable chew.

Ingredients

Packet Thai Tom Kha Gai soup paste (you can sometimes find in a tub or jar and use a few spoonfuls)

Coconut milk 400ml

Water ~200ml

Onion, thinly sliced

Carrot, sliced

Golden potatoes, 2-3 peeled and cubed

Baby bok choy – 3-5 bundles

Shrimp, peeled and deveined

Korean rice cakes

Garlic

Chili oil

Tamari sauce or fish sauce (preferably but I was out)

Boil coconut milk and paste , stir well add in vegetables and rice cakes and water bring to boil for about 5 minutes then add garlic, chili oil , tamari and shrimp. Boil just a few more minutes then cover and turn off the heat or reduce to simmer for 20 minutes.

Let me know if you try it and what you think or change!