A warming bowl of Tom Kha Gai always does the trick.
Creamy & packed full of flavour. It is wonderfully aromatic and you can choose your own adventure with the amount of chilli that goes in.
30ggalangal(a thumb sized piece) sliced into very thin slices
2lemongrass stalkswhite portion only, bruised & very thinly sliced
2teaspoonsred curry paste
1tablespooncoriander rootswashed very well and finely chopped
4Kaffir lime leavestorn in half and srunched well in your hands
300gchicken breastthinly sliced
3thai chillies
Freshly ground black pepper
4tablespoonsof fish sauce
1teaspoongrated palm sugaror substitute for brown sugar
1-2limesjuiced
To serve
Fresh coriander leaves
Chilli shredsif desired
Instructions
Heat oil in a saucepan over medium heat. Add galangal, lemongrass, curry paste, coriander roots and kaffir lime leaves. Cook for a couple of minutes, stirring often, to intensify the flavours.
Add the stock and coconut cream and milk and bring to a slow boil. Lower the heat to a simmer and cook for 10 minutes.
Add the sliced chicken.
Bruise the chillies gently with a rolling pin or pestle. Add 2 chillies to the pot. Finely slice the remaining chilli and reserve these for serving.
Add the pepper, fish sauce and palm sugar (or brown sugar).
Cook until the chicken is tender and cooked through(approximately 5 minutes).
Take the soup off the heat & add the lime juice. Taste for seasoning.
Ladle in to bowls & sprinkle with fresh coriander leaves & reserved chilli shreds, if desired.
Notes
Tip: you could ladle this beautiful soup on top of steamed rice if you would like to
serve it as a more substantial meal.