Tom Khaa Kai- Here is the recipe
My friend "M" was visiting Thailand and I requested him to buy me an authentic Thai cookbook, my friend "S" carried it from India for me. While I was eagerly waiting for this cookbook, I chanced upon a couple of Thai cookbooks in the library and since I was in a hurry checked both of them hurriedly, only to realize that they were the exact same cookbooks, one was hardcover and the other, paperback. A week later my friend gives me the cookbook "M" picked up and what are the chances that it is 3rd copy I have in the house????
Coconut Milk- 3 cups from the can diluted with 3 cups water
lemon Grass- 2 (white part only, bruised)
Galangal- 1 inch, minced
Shallots - 4 (smashed with a pestle)
Skinless chicken breast - 14 oz (cut in thin slices)
Fish Sauce - 1 T
Jaggery or dark brown sugar - 1 T
Tomatoes - 2 ( roughly chopped)
Mushrooms - 2/3 cup
Lime Juice - 3 T
Kaffir lime leaves - 6 (torn in half)
Green chillies - 5 (thinly sliced)
Cilantro - for garnish
- Put the coconut milk, galangal and shallots in a saucepan over medium heat and bring it to a boil.
- Add the chicken,fish sauce and jaggery and simmer until the chicken is cooked through, this takes about 5-8 minutes.
- Add the mushrooms and tomatoes and simmer for 2-3 minutes.
- Add the lime juice,kaffir lime leaves and tomatoes in the last few seconds. But take care that the tomatoes do not lose their shape.
- Check for seasonings and adjust per taste
- Make this soup vegetarian by adding more mushrooms, julienned carrots and very thinly sliced red bell peppers.
- The soup will and is supposed to split- so dont freak out :)
- The soup is supposed to have a a good balance of sour,sweet and salt and not overwhelmingly hot.
- You can add shrimp as well.