Recipe: Thai Chicken Soup (Tom Ka Gai)
Meat and poultry recipes with herbs
February 02, 2010
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.
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.
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)
200g chicken breast
1 lemon grass stalk
1 red chili pepper
100ml coconut cream
1 tbsp fish sauce
1 tbsp lemon juice
1 tbsp oil
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.
A similar recipe:
Chinese Soup with Ginger and Coriander
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.