Monday, January 24, 2011

Tom Kha Gai

Tom Yum yum

Real Tom Yum or Tom Kha Gai soups are supposed to use galangal ( a type of ginger) and Kaffir lime leaves. I didn't have either of these things, however, I did use tamarind and lemongrass and various other delicious things, and I think I got a really good flavour from this makey-uppy version of the Thai classic. It was also really really quick and nice and filling. I'm not sure about the authenticity of using potatoes but I know they are used in some Thai cooking (like in Massaman curry) so its not that off the wall!

1 litre good chicken stock
1 dessert spoon tamarind paste
1 tin coconut milk
1 stalk lemon grass (bashed with a rolling pin to release the oils)
2 red chilies (de seeded and chopped)
about 4 c0riander roots (finely chopped)
2 cloves garlic (finely chopped)
1 inch piece of ginger (finely grated)
2 dessert spoons of fish or oyster sauce
1 dessert spoon soy sauce
1 teaspoon brown sugar
1 large chicken fillet (thinly sliced)
about 6 small new potatoes (sliced)
about 8 cherry tomatoes
mangetout or broccoli or green beans or whatever green vegetable you have
1 lime
a handful coriander leaves

Start by adding the tamarind to the hot stock and stirring well. Drain through a sieve so any of the solid bits of tamarind don't go into the dish. Put the stock in a pot with the coconut milk and add the chillies, garlic, ginger, coriander roots, lemongrass, 2 0r 3 kaffir lime leaves if you have them (I didn't), the soy and oyster sauce, the sugar, potatoes and chicken. Bring all of this up to simmer and cook for about 6 minutes. Add the tomatoes and cook for another minute, then add the green veg and cook for two minutes. Test the chicken and potatoes but they should be well cooked by now if they were sliced thinly. Take the soup off the heat. Roll the lime firmly on a table top to release the juices and make it easier to squeeze. Then cut it in half and squeeze all of the juice into the pot. Remove the lemongrass stalk. Roughly tear up the coriander leaves and add to the pot. Serve immediately

You can vary the vegetables you use, spring onions and mushrooms could go in at the end, but I think it is important to use tomatoes. So satisfying and delicious!


aoife mc said...

This totally influenced my take-away from Camile tonight, I actually got Tom Kha Gai soup!

I'm so delighted to know that now I can make it at home too. Nom!

Lu said...

Hurray - it that place good? They seem to have some decent twiter deals going - tomorrow is thai day at cooks academy followed by an afternoon demo by Mister Cornucopia himself