Thai Chicken and Coconut Soup. Kom Kha Gai
250ml chicken stock
400ml coconut milk
5cm piece of galangal, sliced
1 teaspoon palm sugar , grated
2 stalks lemongrass, cut in 2cm pieces
3 shallots , peeled and sliced
4 fresh kaffir lime leaves
2 Thai green chillies, sliced (remove seeds for less heat)
250 gm chicken breast fillet, sliced
250gm straw mushrooms
80ml fish sauce
125ml lime juice
¼ cup fresh coriander leaves
2 red chillies, sliced thinly (remove seeds for less heat)
1/4 cup spring onions, thinly sliced
Method
In a 4lt saucepan, bring the chicken stock, 200ml coconut milk and palm sugar to a boil.
Use a mortar and pestle to bruise lemongrass, shallots, coriander roots and chillies.
Add to stock along with galangal and lime leaves.
Reduce heat to simmer, cook for 20 minutes.
Strain out all solids using a conical strainer.
Return soup to the saucepan. Add chicken and mushrooms.
Simmer until chicken is cooked.
Add the rest of the coconut milk and bring back to the boil.
Divide lime juice and fish sauce into a serving bowls and ladle in the soup.
Garnish with coriander, chillies and spring onion.
Recommended equipment for this recipe;
For equipment needed email ; info@antheaskitchen.com.au
|
The Oyster Plate - 18 Aug 2010
