Tom Kha Kai is a Thai soup dish that’s cooked using various fragrant roots such as lemongrass, galangal, shallot, cooked in a coconut soup base. It can be cooked with a lot of spice (lots of chilli), but in my case I kept the spice level down because of the boy.
This dish is served very much like a curry dish, to be eaten together with rice, and possibly some other Thai side dishes as well. A very nice variant and option to curry for those who enjoy something slightly lighter, especially since the soup can be drunk and enjoyed as it is as it is not as thick and heavy as curry or a gravy.
Here’s wishing everyone a happy Deepavali long weekend! Do try out this dish if you have some spare time at home, and remember to throw in loads of coriander to serve with when you do! #I love coriander#
- Lemongrass: 2 stalks
- Chilli padi: 4
- Coriander roots: 4
- Shallot: 2, sliced
- Galangal: 6 thick slices
- Chicken stock: 1 litre
- Coconut milk: 250ml
- Chicken breast: 2, boneless, sliced
- Kaffir lime leaf: 2, torn
- Japanese pumpkin: 1/2 of 1 small, cut into chunks
- Fish sauce: 1 tbsp
- Lime juice: 1 lime
- Salt: to taste
- Coriander: to garnish
- Bruise lemongrass, chilli padi & coriander roots with flat side of knife blade.
- Combine above with shallots, galangal & chicken stock. Boil over medium heat. Simmer 10min uncovered.
- Add coconut milk and return to boil.
- Add chicken, kaffir lime leaves, pumpkin & fish sauce. Leave to simmer another 7min till pumpkin is tender but not mushy.
- Season with lime juice & salt. Remove from heat.
- Garnish with coriander. Serve hot with rice.