Tom Kha Gai (Chicken and Coconut Milk Soup)

Sunday 27 Jan 2008

Thai soups usually stay on the table throughout the meal. They can serve as a sauce for rice or dishes that have no sauce of their own. Some soups are very light and can be served as a first course, whereas others are more substantial and may be served as a light lunch or supper dish.

Tom kha gai (Chicken and Coconut Milk Soup) is one of the thai soup that I cooked recently and it was really delicious. I made it sure that it was spicy, and the result that I actually got was a tasty spicy soup.

Ingredients :

· 400 ml/14 fl oz canned coconut milk
· 500 ml/18 fl oz chicken stock
· 6 thin slices fresh galangal(Thai ginger) or Chinese ginger, sliced and bruised
· 2 stalks fresh lemon-grass, bruised
· 4 fresh kaffir lime leaves
· 225 g/8oz chicken breast fillets, cut into strips
· 2 red chillies, deseeded and sliced finely
· 4 spring onions, sliced finely
· 4 tbsp fish sauce
· 2 tbsp lime juice
· 2 tbsp chopped fresh coriander

(Measurement Guides)

Cooking Procedures :

1. In a large pan, combine chicken stock, coconut milk, lemongrass, kaffir lime leaves and galangal.
2. Bring to a boil over high heat and allow the soup to boil for 1 or 2 minutes.
3. Add chicken, then reduce heat and simmer, uncovered, for 10 minutes, or until the chicken is cooked.
4. Add the chilles and spring onions and simmer for 3 more minutes.
5. Stir in the fish sauce, lime juice and coriander. You should taste a slight touch of lemon followed by a more salt and creaminess taste from the coconut milk.
6. Serve immediately in warmed bowls as an appetizer or with rice.

Note: You can substitute chicken with shrimp or fish as desired.