Saturday, May 31, 2008

Spicy-Sour Thai Chicken Coconut Soup (Tom kha gai)

This is an excellent Thai sour and spicy soup, one I've enjoyed many times at one of my favourite Viet-Thai restaurants. Add more chilies if you like it spicy. The cabbage gives it a little sweetness when cooked.

Spicy-Sour Thai Chicken Coconut Soup
100 gms chicken breast
100 ml water
150 ml coconut milk
1 inch galangal, sliced
2 lemon grass, sliced
5-6 fresh or frozen kaffir lime leaves
1 Sprig Coriander
2-3 bird's eye chili, crushed
1 Tbsp lemon juice
1 tsp salt
2 Tbsp fish sauce
5 cherry tomatoes
3/4 cup sliced Chinese cabbage

Put the water in pan and bring to the boil. When water is boiling, add the galangal, lemon grass, kaffir lime leaves and salt. Add the chicken, fish sauce, lemon juice and coconut milk and simmer for 5 minutes until the chicken is thoroughly cooked. Add chilies, cherry tomatoes, cabbage and coriander and simmer for a further 1 minute to let the flavours spread through the soup.

No comments: