Thailand's take on Mama's Chicken Soup.
This
Thai soup is SO GOOD. Sour, intense, hot, and fragrant! Another
family favorite. Miss Erica LOVES it!
Kai Tom Kha
6 garlic cloves,
chopped
2 tablespoons chopped
cilantro stems
2 stalks lemon grass
(bottom 6-8 inches only), finely sliced
3 shallots, sliced
4 tablespoons ginger
root, peeled and chopped
1/2 teaspoon white
pepper
2 13.5-ounce cans
coconut milk
3/4 pound skinless,
boned chicken breasts, sliced into strips
5 tablespoons Patis
fish sauce
5 tablespoons lime
juice
Garnish:
5 red chilies (the little fiery Tabasco-types); 7 Kaffir lime leaves,
shredded or 1/2 teaspoon grated lime zest; and 2 tablespoons finely
chopped cilantro leaves.
Put
the garlic, cilantro, lemon grass, shallots, ginger, and pepper in a
blender and process it into as much of a paste as you can make it.
Open
the cans of coconut milk and carefully spoon off the top half of
thick milk into a large saucepan (leaving the thin milk behind).
Bring this thick milk to a boil, then add the spice paste and stir
over high heat for about 5 minutes. Add the chicken strips and
continue stirring for a couple minutes, until the chicken is no
longer pink. Add the rest of the coconut milk (the thin part on the
bottom), bring to a boil, then reduce heat and simmer for a minute or
two.
When
ready to serve, stir in the lime juice and fish sauce and reheat.
Ladle into bowls and garnish with chilies, finely shredded Kaffir
lime leaves (or zest), and cilantro.
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