Recipe: Thai Chicken Coconut Soup

Tourism Thailand

During the Holy Month of Ramadan, food has an important significance in bringing families and friends together as they break their fast for Iftar. Known for its delicious flavours and fragrant aromas, Thai dishes are usually light and easy to prepare, many of which are perfect for breaking ones fast. One such dish is Tom Kha Gai, also known as Thai chicken coconut soup, which is spicy and sour in flavour. Using fresh and zesty ingredients such as lime, lemongrass, kaffir lime leaves, and galangal, the hot soup is refreshing and healthy.

Chef Tee, Executive Sous Chef at Sala Ayutthaya boutique hotel in the riverside city of Phra Nakhon Si Ayutthaya Province in Central Thailand, shares his recipe for a quick, easy and delicious Tom Kha Gai.  

Ingredients

Chicken thighs: 500 grams

Chicken broth: 6 cups

Coconut milk: 2 cups (14 oz.)

Shimeji mushroom: 1 cup (8 oz.)

Young coconut flesh: 1 cup (8 oz.)

Thai chilli: 3 pieces

Shallot: 6 pieces

Fish sauce: 2 teaspoons

Tamarind sauce: 2 teaspoons

Galangal: 6 quarter-size slice

Lemongrass: 1 piece

Kaffir lime leaves: 10 leaves

Lime juice: 1/4 cup

 

Preparation

Chop galangal and lemongrass

Boil galangal, lemongrass, and kaffir lime leaves in the chicken broth

Add chicken to the broth and bring it to a boil

Add coconut milk, shimeji mushroom and shallots

Season with sugar, tamarind sauce and fish sauce 

Add young coconut flesh and turn off the heat 

Add lime juice and Thai chilli at the bottom of the serving dish 

Garnish with some dried chillies, coriander and chilli oil 

 

Recipe was sourced via  www.TourismThailand.org

 

 

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