TOM KHA CHICKEN

Description:

This classic chicken and coconut soup gets its rich and dynamic flavor from quintessential Thai ingredients: coconut milk, lemongrass, fresh ginger, lime juice, fish sauce, chile paste, basil, and cilantro. While warming and thoroughly comforting, this dish comes together incredibly quickly. Of course, it's even better the next day after the flavors have had time to rest and fully meld within the thick and satisfying, savory-sweet broth. Just saying - doubling this recipe to guarantee leftovers wouldn't be a terrible idea.

INGREDIENTS:

  • 1 cup coconut milk
  • 5 slices young galangal
  • 1 red onion or shallot
  • Lemongrass
  • Tomato
  • Mushroom
  • Kaffir lime leaves
  • 2000 grams chicken breast
  • Chinese celery
  • Red pepper
  • 2 TBS tamarind paste
  • 2 TBS lime juice
  • 1 TBS sugar
  • 2 TBS fish sauce
  • 1 tsp salt

Method:

  • Bring the coconut milk to the boil.
  • Add the galangal, red onion and lemongrass and reduce to low heat.
  • Add the chicken and mushrooms and turn to medium heat and cook until done.
  • Season with salt, fish sauce, lime juice, tamarind paste and sugar.
  • Add the kaffir lime leaves, red pepper and celery.
  • Taste and add any seasoning required.
  • Bring to the boil and then turn off the heat.
  • Serve in a bowl.
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