This Malaysian soup is similar in some ways, but is not to be confused with the Thai Tom Kha Gai. This Malaysian recipe calls for the coconut cream from the can, not the thinner coconut milk. Secret is to open the can without shaking and gently pour off the milk, reserving the cream. You can spice it up even a little more by increasing the chili paste, but first time, I would recommend leaving it at one teaspoon. There are many Malaysian curry pastes which will do, Yeo’s mild Malaysian curry paste is very suitable for this recipe.
|Chicken stock||200 ml|
|Sliced skinless chicken breast fillet||200 gm|
|Malaysian curry powder||1 tspn|
|Chili paste||1 tspn|
|Dried shrimp||2 tspn|
|Coconut milk thick||300 ml|
|Lemon juice||2 tspn|
Slice the chicken breast into thin strips and put aside. In the wok put the chicken stock, sliced onions, curry powder, chili paste and dried shrimps. Stir and boil for five minutes. Now put in the coconut milk and the sliced chicken, stirring gently as the soup thickens.
Bring to the boil again, add the lemon juice and salt and serve immediately.