Sopa’s Tom Kha Gai – the best

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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.

Ingredients Serves 4
Sliced chicken breast fillet 500 gm
Lobo Tom Kha paste 1 packet
(available supermarkets)
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
Sugar 3 tspns
Kaffir lime leaves 1
Water 1 cup
Straw mushrooms (whole, canned) 50 gm
Coriander (fresh, shredded) 1 tbspn

Cooking Method

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.