Thai Recipes
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| Ingredients |
| 1 |
Skinless and boneless chicken breasts
cut into thin strips |
250 grams
[8 ounce] |
| 2 |
Galangal root [or ginger], thinly sliced |
1 inch piece |
| 3 |
Tomatoes, Chopped |
3 |
| 4 |
Button mushrooms, cut into halves |
60 grams |
| 5 |
Lemongrass
peeled and chopped the soft parts only |
1 stick |
| 6 |
Kaffir lime leaves
tear each leaf into three |
5 |
| 7 |
Water |
4 cups |
| 8 |
Fish sauce
Soy souce for Vegetarians |
4 tablespoons |
| 9 |
Chili paste |
1 1/2 teaspoons |
| 10 |
Lime juice |
4 tablespoons |
| 11 |
Fresh hot chilies, cut into halves |
2 |
| 14 |
Fresh coriander leaves, chopped, for garnish |
few |
| Method |
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Boil 4 cups of water in a soup pot, add lemongrass, galangal, lime leaves,
and cook for 1 min. Now add tomatoes, fish sauce and chili sauce and cook
for 5 mins, until the broth bubbles again. Now add mushrooms and cook for
other 3 mins, turn the heat to high, add chicken strips, cook for 5 mins, until
the chicken is cooked. Now add lime juice and fresh chilies, stir. Garnish it
with coriander leaves and serve.
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| Introduction
of the dish |
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This is an alternate chicken soup to Tom Kha Kai and
although equally soothing. It has a livelier look and feel to it.
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| Served
With... |
With any appetizer or main course dish
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