Tom Kha Kai
by the cooks of the blue elephant bkk
The basis of this soup, a gentle combination of chicken, coconut milk and lemongrass, is given heat and intensity with green chillies and flavourings. This is a soup to be eaten "à la Thaie", served with the rest of the meal so that you can punctuate your enjoyment of other dishes with an occasional spoonful.
makes 4 bowls
400ml/14fl oz/13¼4 cups chicken stock
400ml/14 fl oz/13¼4 cups coconut milk
40g/11¼2oz galangal, finely sliced
1 stem lemongrass, finely sliced
4 kaffir lime leaves, crushed
200g/7oz boneless chicken breast with skin removed, cut into thin slices
80g/3oz mushrooms, quartered
5 green chillies, crushed
4tbsp fish sauce
4tbsp tamarind juice
2tbsp lemon juice
sprinkling of fresh coriander leaves
1tbsp oil of Nam Prik Phao
Put the stock in a saucepan and add the coconut milk. Bring to the boil over a medium heat and add the galangal, lemongrass and kaffir lime leaves. Stir for 2 minutes, then add the chicken, mushrooms and crushed chillies. Simmer for 1 minute. Add the fish sauce, tamarind and lemon juices. Bring back to the boil and stir in the coriander before removing from the heat. Transfer to soup bowls and float the oil of Nam Prik Phao on the surface. Serve hot.
The basis of this soup, a gentle combination of chicken, coconut milk and lemongrass, is given heat and intensity with green chillies and flavourings. This is a soup to be eaten "à la Thaie", served with the rest of the meal so that you can punctuate your enjoyment of other dishes with an occasional spoonful.
makes 4 bowls
400ml/14fl oz/13¼4 cups chicken stock
400ml/14 fl oz/13¼4 cups coconut milk
40g/11¼2oz galangal, finely sliced
1 stem lemongrass, finely sliced
4 kaffir lime leaves, crushed
200g/7oz boneless chicken breast with skin removed, cut into thin slices
80g/3oz mushrooms, quartered
5 green chillies, crushed
4tbsp fish sauce
4tbsp tamarind juice
2tbsp lemon juice
sprinkling of fresh coriander leaves
1tbsp oil of Nam Prik Phao
Put the stock in a saucepan and add the coconut milk. Bring to the boil over a medium heat and add the galangal, lemongrass and kaffir lime leaves. Stir for 2 minutes, then add the chicken, mushrooms and crushed chillies. Simmer for 1 minute. Add the fish sauce, tamarind and lemon juices. Bring back to the boil and stir in the coriander before removing from the heat. Transfer to soup bowls and float the oil of Nam Prik Phao on the surface. Serve hot.
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