This is a great soup for parties. It is quick and easy to make, you can use chicken “tom ka gai” or schrimp “tom ka gung” and has a delicious coconut and lime flavour with a hint of exotic gingery sharpness in the background. My guests love it so much that they often help themselves to a second or a third helping and are replete before they get to the second course. I often throw in a handful of julienne carrots or red or green peppers at the end to give it a bit more colour.
ingredients:
1 litre
coconut cream
500 g
chicken breasts cubed
400 g
mushrooms sliced
1.5 tablespoons
tom ka paste
1.5 tablespoons
fish sauce
1 tablespoon
coriander leaves
2 shoots
lemon grass in 3 cm pieces
1
lime juiced
servings
method:
- Pour the coconut milk together with the Tom Ka paste, lemon grass and kaffir leaves into a pot and bring to the boil.
- Add the chicken breast, fish sauce and mushrooms.
- Reduce the heat to low and simmer for 8-10 minutes.
- Season to taste with salt and lime juice and serve with a garnish of coriander leaves.
recipe notes:
Fresh Coriander: I have, until now, never met anyone who is indifferent to to the taste of fresh coriander. Either they love it or they hate it and say it tastes like soap. I usually just place a small bowel of it on the table and ask everyone to help themselves.
