Tom Kha Gai II

November 3, 2007

Back in March of 2006 I have posted an entry of this soup. Since the weather is once again dropping and soup is what we long for the most, I have decided to post the same soup but slightly different since:

• this I prepared in Thailand
• this was prepared under the watchful eyes of two chefs
• I like the taste more
• recipe and method from Sofitel Centara Hotel’s Thai Souz Chef.

Tom Kha Gai II (photo taken Oct. 4, 2007)

Ingredients for 4 persons:

100g chicken stock (I find this a bit too little especially this is for 4 people, just adjust the amount)
2 stalk lemongrass, finely sliced
30g galangal root, sliced
2 kaffir leaves
500g chicken breast, sliced
80g straw mushrooms, quartered
3 tbs fish sauce
3 tbs lime juice
3 bird chilies, crushed
400g coconut milk (fresh)
20 coriander (leaves for garnish)

Preparation:

- In a deep pan, bring chicken stock to the boil, add lemon grass, galangal and kaffir leaves

- Pour in the coconut milk, add chicken and mushrooms, and flavor with fish sauce, lime juice and chilies.

- Simmer for a few minutes until the chicken meat is done. Garnish with coriander. Serve with steamed rice.

Chef’s tip: Instead of chicken, seafood can be used for this dish. A nicde touch is to add few drops of chili oil.

I must admit that this soup taste way better than my own version in March. The fresh coconut milk (which is not available here) simply gives out that sweet and fantastic smell to the soup. If you can get fresh coconut milk, then that’ll be superb, I’m sure you’ll enjoy this!

~ EetSmakelijk!!

Posted in chicken, soup or starters, thai recipe