What Mugs, Tom Kha Gai, and Hedgerow Have in Common

Wisdom Ways recently worked with Grey Fox Pottery in Minneapolis to create two beautiful soup mugs in teal and cayenne. And just in time for Fall! Since we received these mugs, I have used mine for a homemade tomato soup and it was delicious. I was also able to wash the mug in the dishwasher – which is definite plus! These mugs are also perfect for sharing, with a discount on two mugs. Sharing food and stories about food is an important element of Wisdom Ways’ programming calendar this Fall. Starting in September, the Hedgerow Institute began a two-part series on Nourishment, Food, and Community called “Hedgerow Institute Fall 2023: Nourishing Theological Understandings of Food, Earth, and Self.” In these modules, we are reading What We Hunger For edited by Minnesota author Sun Yung Shin and All We Can Save: Truth, Courage, and Solutions for the Climate Crisis edited by Ayana Elizabeth Johnson and Katherine Wilkinson. What these works teach us is how vital it is to take care of yourself, your community, and the environment. Of particular importance, within these works, is developing our understanding of what it means to be a part of a community whose experiences and foods are foreign to us.   

In the spirit of sharing a meal, and a conversation, I wanted to share one of my favorite soup recipes for you to make at home. This is a Thai recipe called Tom Kha Gai or Chicken Coconut Soup. It can be made as is or you can remove the chicken, use vegetable broth, and add dulse or wakame in place of fish sauce to make it vegetarian! 

Ingredients: 

1 1” piece ginger, peeled 

10 makrut (Thai) lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice 

6 cups low-sodium chicken broth 

1½ lb. skinless, boneless chicken thighs, cut into 1” pieces 

8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces 

1 13.5-oz. can coconut milk 

2 Tbsp. fish sauce (such as nam pla or nuoc nam) 

1 tsp. sugar 

2 stalks fresh lemongrass, tough outer layers removed 

Chili oil, cilantro leaves with tender stems, and lime wedges (for serving) 

 
Instructions: 

Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids. 

Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through, and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, and sugar. Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.   

Source: https://www.bonappetit.com/recipe/tom-kha-gai-chicken-coconut-soup