Recipe: Thai chicken soup (Tom Ka Gai)

Meat and poultry recipes with herbs
February 02, 2010


Lemon grassAs 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.


RainbowIt'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)

Thai chicken soup (Tom Ka Gai)


Ingredients
Serves two:
200g chicken breast
1 lemon grass stalk
1cm ginger
1 red chili pepper
100ml coconut cream
1 tbsp fish sauce
1 tbsp lemon juice
1 tbsp oil

Directions
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.
Serve immediately.



Chinese soup with ginger and corianderA similar recipe:

Chinese soup with ginger and coriander


This goes to Briciole who's hosting Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.
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Comments

Author: Simona (URL)
02/05/2010

Beautiful photo of the double rainbow! And very nice soup, comforting. Thanks for participating.


Author: Joanne (URL)
09/02/2010

I love thai flavors! Definitely need to try this soup. It looks delicious.


Author: Graziana
09/02/2010

I finished my coconut cream and I can t wait to buy some more to cook this soup again and again...


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