Wednesday, February 4, 2009

Tom Kha Kai

Tom kha kai is a Thai soup..Kha means "galangal" & Kai means "chicken". For a healthier version I used tetra pack 'lite coconut milk' instead of thick coconut milk.

  • 2 stalk lemongrass
  • 4 chilli padi
  • 4 coriander roots (removed leaves)
  • 2 shallots, sliced
  • 6 thick slices galangal
  • 3 kaffir limes leaves
  • 1 liter homemade chicken stock
  • 250gm chicken fillet, cubed
  • 200ml coconut milk
  • 280gm australian pumpkin, peeled & seeded
  • 1 tbsp fish sauce
  • 2 fresh lime juice
  • salt to taste
  1. Bruise lemongrass, chilli padi & coriander roots. Combine with shallots, galangal, kaffir lime leaves & chicken stock in a pot, bring to boil. Simmer for 20mins, uncovered.
  2. Add coconut milk. Return to boil. Add chicken cube, diced pumpkin & fish sauce. Simmer for 10 mins or until pumpkin is tender but not mushy.
  3. Season to taste with salt. Serve hot & drizzle with fresh lime juice to taste.

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