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 Briciole who's hosting Weekend Herb Blogging.
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