I have been asked for this recipe before, so here it is. It came from a simple country girl who went to work for a restaurateur. He found that her soup was better than his!
Put coconut milk and Tom Kha paste into a pot and bring to the boil – about 2 minutes.
Add chicken breast pieces and bring to the boil again over a medium heat – about 5 minutes.
Add the rest of the ingredients, other than the coriander, and boil for another 2 minutes over medium heat.
This can be served immediately, if in a hurry, or allowed to simmer for a while to enhance the spiciness.
Sprinkle the coriander over the soup just before serving.
|Sliced chicken breast fillet||500 gms|
|Tom Kha paste (Lobo)||1 packet|
|Coconut milk (cream)||600 ml|
|Lemongrass cut into 1 cm pieces||1 small stick|
|Lemon or lime juice||10 ml|
|Chili (chopped, no seeds)||2 medium|
|Fish sauce||50 ml|
|Straw mushrooms (whole, canned)||50 gm|
|Coriander (fresh, shredded)||1 tbspn|