Mrs Bissli
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 Wed, Jun 15 2016, 8:26 am
Thai coconut curry chicken soup (tom kha gai)
Serves 6-8 people
1 litre chicken broth
A small piece of fresh ginger roots, the size of your thumb joint,
1 small green chilli (or 1 teasp green z’hug)
1 stalk lemongrass, cut in 2 inch chunks and bashed a few times
1 piece chicken supreme (chicken breast), 1 tbsp potato starch or cornflour (optional)
1/2 red pepper
1 small onion
1 stalk celery (optional)
1 pkg sugar snap peas or green beans (about 150-200g)
1 pkg baby corn (about 150-200g)
1/2 pkg brown cap mushrooms (about 200g)
1 tin coconut milk (you want something coconutty, so don’t use chilled/long life coconut milk sold as milk substitute).
A few bunches basil and coriander leaves
1 lime cut into wedges
Peel ginger, halve and de-seed pepper, and whizz together (you can make a big batch and freeze in ice cube tray, it’s multipurpose for curry or rice). Slice onion, celery and red pepper thinly. Clean and cut other vegetables in bite size. Cut chicken breast into small bite chunks, if using sprinkle potato starch to coat.
Heat 2 teasp oil in a soup pot, fry vegetables for 5min with a pinch of salt and pepper. Add ginger/chili paste, lemon grass, pour chicken broth and bring to simmer. Add chicken pieces to the pot and stir to avoid sticking. Simmer for 5 minutes or so (just about enough time to cook chicken), turn off heat and add coconut milk (you need less than a whole tin, make sure heat is off to avoid curdling). Stir and adjust seasoning. Garnish with torn basil/coriander leaves, Squeeze in lime juice before eating.
Sometimes I serve with rice vermicelli (no need to cook, just pour boiling water and leave for 3 minutes and drain) if I want to make it more substantial.
If you have thai green curry paste, you can use this instead of chili-ginger paste. The real recipe calls for keffir lime leaves and uses galangal instead of ginger but
For vegetarian alternatives, substitute vegetable broth with chicken broth, and use either vegetarian chicken alternatives or extra firm tofu or tempeh cut in bite size chunks.
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