Tom Kha Gai Soup
- 8 kaffir lime leaves or the zest of 1 regular lime
- 2 cans (13.5oz / 425ml each) coconut milk
- 2 cups (16 fl oz / 500ml) chicken stock
- 6 fresh or 4 dried galangal slices, each about 1 inch in diameter
- 4 lemongrass stalks, cut into 2-inch lengths and crushed
- 4 fresh small green chili peppers, halved
- 1 tbsp thai roasted chili paste (nam prik pao)
- 1 whole chicken breast, bone, skinned and cut into 1/2 inch cubes
- 1/2 cup (2 1/2 oz / 75g) drained, canned whole straw mushrooms
- 1/2 cup (2 1/2 oz / 75g) drained, canned sliced bamboo shoots
- 1/4 cup (2 fl oz / 60ml) thai fish sauce
- juice of 2 limes (about 6 tbsp / 3 fl oz / 90ml)
- 1/4 cup (1/4 oz / 7g) cilantro (fresh coriander) leaves
1) Place 4 of the lime leaves or half of the zest in a large saucepan. Add the coconut milk, chicken stock, galangal, lemongrass and chilies. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Strain the stock through a fine-mesh sieve into a clean saucepan. Discard the contents of the sieve.
2) Bring the strained stock to a boil. Reduce the heat to medium so that it boils gently. Add the remaining 4 kaffir lime leaves or the remaining half of the zest, roasted chili paste, chicken, mushrooms, bamboo shoots and fish sauce. Boil gently until the chicken is cooked throughout, about 3 minutes.
3) Stir in the lime juice and cilantro leaves. Ladle into warmed soup bowls and serve hot.
Serves 6-8.
The Best of Casual Asian Cooking : Far East Cafe
Joyce Jue
1996