Sopa’s Tom Kha Gai is much more creamy than you will usually find here in Thailand, but it is absolutely delightful. To really appreciate this dish, take it as a soup, rather than eating it the Thai way of ladling it all over rice. The source was an Isaan maid called Sopa who had adapted her mother’s recipe.
|Sliced chicken breast fillet||500 gm|
|Lobo Tom Kha paste||1 packet|
|Coconut milk, canned||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 (Tiparos is good)||50 ml|
|Kaffir lime leaves||1|
|Straw mushrooms (whole, canned)||50 gm|
|Coriander (fresh, shredded)||1 tbspn|
Put coconut milk and Tom Kha paste into a pot and bring to the boil. Add chicken breast pieces and bring to the boil again over a medium heat.
Add the rest of the ingredients, other than the coriander, and boil for another two 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.