Thai Chicken Tom Ka

Both me and my wife Kayo (who is Japanese!) have a great passion for oriental food, so when we went for a wonder around our local oriental food store this afternoon looking for inspiration for our dinner, we were more than happy to have come across this simple recipe for Thai Chicken Tom Ka.

Thai Chicken Tom Ka

A delightful cream soup harmonized by the flavour of coconut milk, galangal root, kaffir lime leaves and heart of lemon grass. Cook gently to prevent the coconut milk from separating.

 

Preparation time - 5 Minutes

Cooking time - 30 Minutes

Serves 2-4

Equipment needed

1 large saucepan

1 Chopping board

1 Cook's knife

Ingredients

50g Tom ka paste - Available at all good oriental food stores

480ml Coconut milk

480ml Water

2 Chicken breasts
100g Mushrooms

Thai Nam Pla fish sauce to taste

Lime juice to taste

Method

1. Boil 240ml of coconut milk in a large saucepan. Place the Tom Ka paste into some hot water to soften for 1 minute. 

2. Dice 2 chicken breasts and add them and 50g of Tom Ka paste to the boiling coconut milk and cook until the chicken is firm.

3. Add 480ml of water and simmer on a medium heat until the chicken becomes tender.

4. Add another 240ml of coconut milk and chop the 100g of mushrooms into quarters, add them to the pan and bring to the boil.

5. Add Thai Nam Pla fish sauce and Lime juice to taste.

The Chicken Tom Ka is now ready to serve.