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