Tom Ka Gai
Recipe by Neil Perry from Food Source - Asia
Coconut chicken soup - The quintessential Thai soup.
Serves 4
Ingredients
- 2 Stalks Lemongrass bashed
- 5 Kaffir Lime leaves crushed
- 2 cups Coconut milk
- 1 cup Water
- 2 tablespoons sliced galangal
- 3 wild green chilli's chopped
- 2 long Red chilli's seeded and sliced
- 4 tablespoons Palm Sugar
- 4 tablespoons Fish sauce
- 3 tablespoons Chilli Paste
- 200 g skinless chicken thigh fillets sliced
- ¼ cup straw Mushroom
- 0.3 cup Lime juice
- 2 tablespoons chopped coriander leaves
Method
- Put the coconut milk and water into a medium sized pot and bring to the boil.
- Add the galangal, lemongrass, lime leaves, chillies, sugar, fish sauce and chilli paste and cook for 5 minutes before turning down to a simmer.
- Add the chicken and mushrooms and simmer a further 4 minutes.
- Add the lime juice and stir.
- Adjust the seasoning if necessary, by adding more palm sugar or fish sauce. The flavour should be hot and sour.
- To serve, ladle into bowls and sprinkle with the coriander.
