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.
- 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
( Food Conversion Chart )
- In a large pan, combine chicken stock, coconut milk, lemongrass, kaffir lime leaves and galangal.
- Bring to a boil over high heat and allow the soup to boil for 1 or 2 minutes.
- Add chicken, then reduce heat and simmer, uncovered, for 10 minutes, or until the chicken is cooked.
- Add the chilles and spring onions and simmer for 3 more minutes.
- 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.
- Serve immediately in warmed bowls as an appetizer or with rice.
Note: You can substitute chicken with shrimp or fish as desired.
Ideas: Coconuts are one of the nutritious of all the fruits and visit www.ecoconutnutrition.com/coconut-nutrition.html">coconut nutrition to know more about coconuts.