Tuesday 21 May 2013

TOM KHA GAI SOUP - THAI HOT SWEET AND SOUR SOUP

I love this soup. The combination and balance of hot sweet and sour in a creamy coconut base is just delicious. The recipe is hard to write because it really needs to be tasted as it's made and adjusted to the ingredients you are using. Some limes are juicier than others, it is dependant on the sugar that is used and of course some chilis are intensely hot while others not so, so the recipe is a guideline and please please taste as you go! I used some of the lovely home grown produce that I acquired at the Whitehorse urban harvest.

INGREDIENTS

400 mls coconut cream
800 mls chicken stock
2 chicken breast
2 stalks lemon grass sliced in half and cut into 4 cm chunks
1 hot chili sliced in half
3 tbs jaggery (or palm sugar)
3 shallots cut into quarters
4 coriander roots well washed
5 cms ginger cut into thick slices
3 kaffir lime leaves
3 tbs fish sauce
2 cobs of corn kernels removed
1.5 limes juiced
1 handful coriander leaves
Rice noodles prepared to package

In a large pot combine coconut cream, chicken stock, lemon grass, jaggery, shallots, coriander roots, ginger, limes leaves and simmer for 10 minutes. Season with fish sauce and limes juice and taste, adjust if not balanced in sweet salty and sour. You will know if it's not balanced if it doesn't taste quite right. Add corn and chicken and serve when chicken is cooked through on top of rice noodles.


I have linked up with Tuesdays Table so go check out what everyone else has been up too!

4 comments:

  1. Looks delicious. Did hubby eat it? Love the new style of the blog! Xx

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    Replies
    1. It was so good! Yes he did because it had chicken in it! It was quite filling with the rice noodles and corn as well! Thanks :D

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