Save to your scrapbook
Tom Ka Gai
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Tom Ka Gai
Serves: 4
Ingredients
- Fresh coriander leaves, roughly chopped
- White pepper (optional)
- 1 red chilli, finely chopped (with or without seeds)
- Nam pla (Thai fish sauce) to taste
- 1 chicken breast, thinly sliced
- Salt
- 12 shallots, chopped
- 2 tablespoons vegetable oil
- 1 litre chicken stock
- 4 sticks lemon grass, cut finely
- 5cm galangal root, peeled and finely chopped
- 8 Thai aubergines, trimmed and quartered
- 75g pigmy (or pea) aubergines, removed from stem
- 3 cloves garlic, finely sliced
- 400ml coconut milk
- Juice of 1 lemon
- 1 green chilli, finely chopped (with or without seeds)
- 3-4 dried or fresh kaffir lime leaves
Method
- Sprinkle a good pinch of salt over the sliced chicken, toss it to cover and set aside while you prepare the other ingredients.
- Fry the shallots in the oil until soft but not coloured. Set aside.
- 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.
- Ladle the soup into deep bowls and sprinkle with chopped coriander leaves before serving.
Comments
This recipe was first published in Tue Feb 01 00:00:00 GMT 2000.
Average user rating