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As I told you in the previous post, I harvested some lemon grass, and I used some for the famous thai chicken soup, Tom Ka Gai or Dom Yam Gai.

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It's really quick to prepare, and... ah, I don't know if I'm able to describe how it makes you feel. It's special like this double rainbow (it's not a trick, there were really two rainbows in the sky), warm like a tender hug.
The spiciness of ginger and chili will makes you breathe well and the soft taste of coconut can't be forget soon.

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I used a thai chili for this recipe, the Thai Dragon, but any red chili pepper is okay.
Serves two as a starter, one as single course.



Thai Chicken Soup (Tom Ka Gai)

Ingredients
Serves two:
200g chicken breast
1 lemon grass stalk
1cm ginger
1 red chili pepper
100ml coconut cream
1 tbsp fish sauce
1 tbsp lemon juice
1 tbsp oil

Directions
Mince the lemon grass, cut the ginger and the chili into slices.
Put them in a pot with the oil and fry one minute. Pour 150ml of water and the coconut cream in the pot and bring to a boil.
Add the cubed chicken breast, the fish sauce and the lemon juice and cook five minutes.
Serve immediately.

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A similar recipe:

Chinese Soup with Ginger and Coriander

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This goes to Simona from Briciole who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.

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