Thursday, May 26, 2011

Tom Kha Gai

I think I first made this soup with Stellie at Kooba Street.
Since then, it has become a true favourite. Light, fresh and super tasty.

Using 3 cups of chicken stock, add
20g fresh galangal,
4 kaffir lime leaves,
1 stick of lemon grass
2 Tbs coriander roots and stems

This is best left to soak overnight or for a few hours, but if you dont have time... Boil for at least 10 minutes before straining out the leaves etc.

Using the strained broth, add
500g chopped chicken
200g straw mushrooms
1 tsp raw or brown sugar
1 Tbs fish sauce
1 Tbs lime juice
1 kaffir lime leaf finely shredded
1 tin coconut milk

Simmer gently until chicken is cooked
Add 1/4 cup fresh coriander, a fresh red chilli and some fresh spring onions.

Serve on a bed of steamed rice in a pretty little bowl; or own its own as an entree.

Mmmmmm delicious wonderful soup...

1 comment:

  1. Champignons make me uncomfortable. Am I alone on that one?


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