Tom Ka Gai
Ingredients
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Fresh coriander leaves, roughly chopped
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White pepper (optional)
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1 red chilli, finely chopped (with or without seeds)
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Nam pla (Thai fish sauce) to taste
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1 chicken breast, thinly sliced
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Salt
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12 shallots, chopped
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2 tablespoons vegetable oil
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1 litre chicken stock
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4 sticks lemon grass, cut finely
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5cm galangal root, peeled and finely chopped
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8 Thai aubergines, trimmed and quartered
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75g pigmy (or pea) aubergines, removed from stem
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3 cloves garlic, finely sliced
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400ml coconut milk
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Juice of 1 lemon
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1 green chilli, finely chopped (with or without seeds)
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3-4 dried or fresh kaffir lime leaves
Method
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Sprinkle a good pinch of salt over the sliced chicken, toss it to cover and set aside while you prepare the other ingredients.
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Fry the shallots in the oil until soft but not coloured. Set aside.
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Put the stock in a large pan and heat until almost simmering. Throw in the lemon grass and galangal then add all the aubergines and the garlic. Bring to a vigorous boil, reduce the heat and add the chicken. Add the coconut milk, stir well, then add the lemon juice, chillies, lime leaves, softened shallots and a few squirts of nam pla. Simmer gently until the chicken is cooked - about 5 minutes. Taste, and spice up with white pepper if you like.
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Ladle the soup into deep bowls and sprinkle with chopped coriander leaves before serving.
Comments
Glossary
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Boil
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Chicken
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Chilli
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Chop
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Coconut
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Coriander
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Finely chop
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Fry
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Galangal
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Garlic
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Heat
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How to Store, Prepare & Cook Aubergine | Waitrose
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Kaffir lime leaves
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Ladle
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Lemon
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Lemon grass
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Lemon juice
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Oil
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Onion
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Peel
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Pepper
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Pinch
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Reduce
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Salt
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Simmer
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Sprinkle
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Stir
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Stock
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Thai fish sauce
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Toss
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This recipe was first published in Tue Feb 01 00:00:00 GMT 2000.
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