Ginger, Chicken & Coconut Soup (Thailand)
This soup is called 'Tom Ka Gai' in Thai. It is incredibly
delicious, especially this particular recipe which is one my mother uses regularly.
Ingredients
1 1/2 cups/3 cups coconut milk
2 cups chicken stock
4 stalks lemon grass, bruised and chopped
2.5cm/1in piece Galangal, thinly sliced
10 black peppercorns, crushed
10 kaffir lime leaves, torn
300g/11oz boneless chicken, cut into thin strips
115g/4oz button mushrooms
50g/2oz baby sweetcorn
60ml/2tablespoon lime juice
45ml/3 tablespoons fish sauce
2 red chilies, chopped, to garnish
2 red chilies, chopped, to garnish
chopped spring onions, to garnish
coriander leaves, to garnish
Bring the coconut milk and chicken stock to the boil.Add the lemon
grass, Galangal, peppercorns and half the kaffir lime leaves, reduce the heat and simmer
gently for ten minutes. Strain the stock into a clean pan. Return to the heat, then add
the chicken, button mushrooms and baby sweetcorn. Cook for about 5-7 minutes or until the
chicken is cooked. Stir in the lime juice, fish sauce to taste and the rest of the lime
leaves. Serve hot, garnished with red chilies, spring onions and coriander.