Thailand on plate. Tom Kha Gai coconut chicken soup

I’ve discovered thai cuisine during my trip to Thailand.

It’ s something incredible and the most delicious cuisine I’ve ever tried.

Coming back from Thailand I’ve bought cooking book with recepies I can prepare at home.

Almost all thai dishes smell with fresh herbs and spices. I love lime’s, lemon grass’, ginger’s, galangal’s, kaffir lime leaves’, garlic’s coriander’s smell.

Together with chilli papers, coconut milk, soy sauce, fish sauce all these ingredients make thai dishes incredible aromatic and tasty.

Thailand smells with food, food is everywhere, on every corner of the street. Food is cooked on the streets and the smell of spices and lemon grass is in the air.

Thailand is real heaven for everyone who likes discovering new tastes, new cuisine, new herbs etc.

My small cooking book bought there helps me to recall the wonderful time in Thailand, these incredible tastes and smells. What is more it is not difficult to prepare the thai dishes. Buy wok, buy spices, coconut milk, maybe some exotic fruit, chicken, and in very short time you will be smell and taste the Thailand in your home wherever you are.

I almost never eat soups I don’t like them but In Thailand soup was one of my favourite dish.
Tom Kha Gai one of the most popular and famous thai dishes. Thai coconut soup with chicken.

Easy and quick to prepare, all ingredients are easy to be fund In the supermarkets and it tastes almost the same creamy, aromatic a little bit sweat and spicy. Almost the same as I think that specialities from particular country will never taste the same when not prepared in the country they origin.

Tom Kha Gai Recipe (Thai coconut soup with chicken)

Ingredients:

400ml can coconut milk

425 g skinless chicken fillets, finely sliced
2 stalks lemon grass, bruised, sliced diagonally

2 shallots, cut in half or four

200 g mixed mashrooms

4-6 cherry tomatoes

10 black peppercorns, crushed

2 tablespoons brown sugar or honey
400 ml water
6-10  kaffir lime leaves torn in half
6 pieces of  galangal 5cm, thinly scraped, finely sliced
2 chilli papers
3 tablespoon fish sauce
2 tablespoon lime juice
coriander leaves, to garnish

Method:

1. Put the coconut milk, water, lemon grass, galangal, shallots and peppercorns in a saucepan over a medium heat and bring to the boil
2. Add the chicken, fish sauce and sugar or honey and simmer, stirring constantly for 4-5 minutes or until the chicken is cooked
3. Cut the mushrooms in half if large and add to the saucepan and simmer for another 2-3 minutes.
4. Add lime juice, kaffir lime leaves and chillies. Taste and adjust the seasoning – it is not a dish to be overhelmingly hot, but to have a sweet, salty and sour taste
5. Add the cherry tomatoes in the last few seconds, taking care not to let them lose their shape.
6. Spoon into a serving bowl and garnish with a few coriander leaves.
7. You can serve it with jasmine rice on separate plate
   
   
   

It’s really aromatic and tasty!!!

Little Miss Spoon