Steamed Chicken Soup

Name: Steamed Chicken Soup (Turn Gai)
Cuisine: Thailand
Ingredients: 500 mL (2 cups/16 fl oz) chicken stock; 1 teaspoon salt; 1 tablespoon palm sugar; 45 mL (3 tablespoons) oyster sauce; 2 teaspoons Chinese rice wine; 2 star anise; 3 slices ginger, 2.5 cm (1 in) in size; 2 cloves garlic, unpeeled; 2 coriander (cilantro) roots; 50 g (2 oz) pork trotter (pigs’ feet) or pork skin, blanched (optional); 50 g (2 oz) pork trotter (pigs’ feet) or pork skin, blanched (optional); 50 g (2 oz) pork trotter (pigs’ feet) or pork skin, blanched (optional); 3 chicken thighs, trimmed, washed and cut into thirds; 1 bottle gourd or any gourd or cucumber, peeled, deseeded, and cut into 2 cm (¾ in) cubes; 1 bottle gourd or any gourd or cucumber, peeled, deseeded, and cut into 2 cm (¾ in) cubes; ½ teaspoon white peppercorns, ground; 2 tablespoons coriander (cilantro) leaves

Turn Gai

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THERE IS AN old Chinese restaurant just near Lumpini Park in Bangkok that specialises in this style of soup. Huge steamers line the entrance, where the customer can choose what they would like to eat. Pork with pickled greens, tripe with Chinese spices, or chicken with Chinese mushrooms are among the selection. Gentle and soothing, this soup would be delicious with the Lon Kapi (Kapi Paste Simmered in Coconut Cream). Whatever meat you choose to

Ingredients

Asia
Thailand
Bangkok
Soup
South East Asia

Ingredients

Method